Preparation, detection and functional characteristics of DHA-phospholipid
  
DOI:
KeyWord:DHA-phospholipid  preparation  detection  functional characteristics
FundProject:国家重点研发计划项目(2022YFF1100600/2022YFF1100602)
Author NameAffiliation
CHEN Guangqi1, JIA Min2, ZONG Aizhen2, XU Tongcheng2, MIAO Ying1 1.College of Food Science and BiotechnologyTianjin Agriculture UniversityTianjin 300392China
2.Institute of Food & Nutrition Science and Technology/Shandong Engineering Research Center for Formulated Foods for Special Medical Purposes/Key Laboratory of Advanced and Deep Processing Technology of Agricultural Products of Shandong Province/Key Laboratory of New Food Resource Processing of Ministry of Agriculture and Rural AffairsShandong Academy of Agricultural SciencesJinan 250100China 
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Abstract:
      DHA-phospholipid (DHA-PL) has attracted much attention in recent years because of its high absorption rate of DHA. Aiming to provide reference for the application of DHA-PL in functional lipid products, the enzymatic preparation method, detection method and functional characteristics of DHA-PL were summarized. Enzymatic preparation of DHA-PL had the advantages of mild conditions and high safety, and mainly divided into enzyme catalytic acid hydrolysis method, enzyme catalytic transesterification method and enzyme catalytic esterification method. The methods for detecting DHA-PL include thin layer chromatography-gas chromatography, nuclear magnetic resonance, high performance liquid chromatography-tandem mass spectrometry, etc. DHA-PL has the functions of anticancer, improving lipid metabolism, anti-inflammatory and enhancing neurotrophic activity. Optimization of the preparation process and improvement of detection methods for DHA-PL is of great significance for the application of DHA-PL in industries such as food and pharmaceuticals.
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