Abstract: Microwave digestion coupled with visible spectrophotometry was used to establish an analytical method for the determination of lecithin content in eggs. Eggs were homogenized and treated with ethanol to remove the phosphate protein, Followed by microwave digestion. The detection of lecithin was spectrometriacally performed at 400 nm. The mean spike recovery rates of the established method for lecithin in eggs from three species of poultry were above 90% with a coefficient of variation of less than 2%. This method displayed excellent accuracy and precision, had many advantages over the conventional method, such as less reagent consumption, ease of operation and low environmental pollution. Therefore, it might be an effective and practical method.

Key words: visible spectrometry, lecithin, eggs