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Quality changes of soybean lecithin soft capsules during storage
  
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KeyWord:soybean lecithin  soft capsule  phosphatidylcholines  hydrolysis
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WANG Hongfei, SUN Haoyang, LI Xiaolin，etc  
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Abstract:
      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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