| 王洪飞，孙浩洋，李小林，等.大豆磷脂软胶囊贮藏过程中品质变化研究[J].中国油脂,2018,43(1):.[WANG Hongfei, SUN Haoyang, LI Xiaolin，etc.Quality changes of soybean lecithin soft capsules during storage[J].China Oils and Fats,2018,43(1):.] |
| 大豆磷脂软胶囊贮藏过程中品质变化研究 |
| Quality changes of soybean lecithin soft capsules during storage |
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| DOI： |
| 中文关键词: 大豆磷脂 软胶囊 磷脂酰胆碱 水解 |
| 英文关键词:soybean lecithin soft capsule phosphatidylcholines hydrolysis |
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| 中文摘要: |
| 以大豆磷脂软胶囊为研究对象，对其在贮藏过程中的磷脂酰胆碱含量、酸值、水分含量、稀释剂大豆油的甘油酯组成进行研究，探究其品质变化规律及原因。结果表明：随着贮藏时间的延长，大豆磷脂软胶囊中磷脂酰胆碱含量降低，酸值升高，溶血磷脂的含量升高。囊壳内水分在大豆磷脂软胶囊贮藏过程中向内容物迁移，促进磷脂酰胆碱水解，产生溶血磷脂。稀释剂大豆油也发生水解，释放出脂肪酸，这两部分水解造成酸值升高。 |
| 英文摘要: |
| Phosphatidylcholines (PC) content, acid value, water content and glyceride composition of diluent soybean oil in soybean lecithin soft capsules were investigated to explore the reason and rule of the quality changes of soybean lecithin soft capsules under different storage conditions. The results showed that with storage time prolonging, PC content decreased,acid value and lysophosphatidylcholine (LPC) content increased. Water in capsule shell migrated to the core material during storage, causing the hydrolysis of PC into LPC. Diluent soybean oil was also hydrolyzed, then free fatty acids were released. Both hydrolysis products contributed to the increase of acid value. |
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