Advances in Extraction,Identification and Utilization of Lecithin

HUANG Jin; WANG Xin; WU Hai-hong; ZHANG Xin-xiao; ZOU Ye; SUN Wei-qing; WANG Dao-ying; XU Wei-min

doi:10.13386/j.issn1002-0306.2020030251

Volume 41 Issue 24

Dec. 2020

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Science and Technology of Food Industry > 2020 > 41(24): 338-343,353. > DOI: 10.13386/j.issn1002-0306.2020030251

HUANG Jin, WANG Xin, WU Hai-hong, ZHANG Xin-xiao, ZOU Ye, SUN Wei-qing, WANG Dao-ying, XU Wei-min. Advances in Extraction,Identification and Utilization of Lecithin[J]. Science and Technology of Food Industry, 2020, 41(24): 338-343,353. DOI: 10.13386/j.issn1002-0306.2020030251

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Advances in Extraction,Identification and Utilization of Lecithin

1. College of Life Science, Yangtze University, Jingzhou 434025, China;
2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, China

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Received Date: March 19, 2020
Available Online: December 06, 2020

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Abstract

With the development of health industry,lecithin is gradually known to consumers because of its health care functions such as protecting liver and lowering fat. Studies have confirmed that lecithin plays an active role in food industry,medicine industry and industrial production. In this paper,the source of lecithin,the selection of operating condition of separation and purification,the advantages and disadvantages of identification methods,and the application status of lecithin are reviewed. According to the different requirements of extraction and identification,the corresponding process parameters are adopted. The aims are to provide ideas for the development and comprehensive utilization of lecithin,and to play a full role in food and medicine,which is of great significance to the development of lecithin industry.
- lecithin,
- preparation,
- identification,
- functional activity,
- application

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