食品科学 ›› 2003, Vol. 24 ›› Issue (7): 58-62.
• 基础研究 • 上一篇 下一篇
李爱军, 彭一鸣, 宋龄瑛, 蒋笃孝
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LI Ai-Jun, PENG Yi-Ming, SONG Ling-Ying, JIANG Du-Xiao
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摘要： 本文以NaClO为原料,对大豆卵磷脂进行羟氯化改性,并对反应条件进行了优化。反应最佳条件为22.5%的NaClO,pH值为4.5,水浴温度为30℃,反应2h。本研究首次采用制备薄层色谱仪(PTLC)对改性后的卵磷脂采用法进行了提纯,用红外和紫外进行了表征,并对其性能进行了研究。试验表明该方法操作简便,改性效果好。
关键词: 卵磷脂, 次氯酸钠, 改性, 制备薄层色谱仪
Abstract: In this paper ,soybean lecithin was modified by hydroxychloride in NaClO.The optimal conditions for modificationwere as follows:22.5% NaClO, temperature 30℃ and pH 4.5. Modified lecithin could be purified by PTLC and could be expressedby IR and UV in the first time.Furthermore, there was also some study on its characteristics.This showed that its operation wassimple and convenient.
Key words: lecithin, sodium hypochlorite, modification, PTLC
李爱军, 彭一鸣, 宋龄瑛, 蒋笃孝. 卵磷脂的羟氯化改性研究[J]. 食品科学, 2003, 24(7): 58-62.
LI Ai-Jun, PENG Yi-Ming, SONG Ling-Ying, JIANG Du-Xiao. [J]. FOOD SCIENCE, 2003, 24(7): 58-62.
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