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題 名 | 由花生油與玉米油之沉澱膠質物中分離粗卵磷脂及其物理化學特性之探討=Separation of Crude Lecithins from the Precipitated Gums of Peanut and Corn Oils & Investigation of the Physicochemical Characteristics of the Lecithins |
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作 者 | 徐錫樑; 顏國欽; | 書刊名 | 食品科學 |
卷 期 | 26:2 1999.04[民88.04] |
頁 次 | 頁193-203 |
分類號 | 466.175 |
關鍵詞 | 花生卵磷脂; 玉米卵磷脂; 黃豆卵磷脂; 磷脂質; 抗氧化性; 乳化力; Peanut lecithin; Corn lecithin; Soybean lecithin; Antioxidant activity; Emulsion capacity; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究從花生油與玉米油之沉澱膠質物中分離粗卵磷脂,探討其物理化學特性並與黃豆卵磷脂作比較。玉米卵磷脂及花生卵磷脂之丙酮不溶物分別為64.1%及62.2%。不同卵磷脂經矽酸管柱層析份化結果,就醣脂與磷脂質之比值來看,玉米及花生卵磷脂(分別為0.66及0.64)高於市售黃豆卵磷脂(0.43)。以HPLC方法來分析不同卵磷脂中之磷脂質組成,三種卵磷脂之主要磷脂質為磷脂醯膽鹼、磷脂醯肌醇、磷脂醯乙醇胺。其中磷脂醯膽鹼以花生卵磷脂含量最高為58.2%。花生卵磷脂及玉米卵磷脂之脂肪酸組成相似; 亞麻油酸及次亞麻油酸含量以黃豆卵磷脂最高,分別為55.2及7.5%。當添加1%花生或玉米卵磷脂於精製黃豆油中,可將黃豆油之A.O.M.值由12.8小時,分別提高至25.9小時及23.7小時,因此花生及玉米卵磷脂具有良好之抗氧化性。另外,玉米卵磷脂也具有良好之乳化力,可當乳化劑使用。 |
英文摘要 | Crude lecithins separated from the precipitated gums of peanut and corn oils, and their physicochemical characteristics were investigated and compared with soybean lecithin and its characteristics. The content of acetone-insoluble was 64.1% for corn lecithin and 62.2% for peanut lecithin. The lipids of the crude lecithins were separated into classes on silicic acid columns. The ratio of glycolipids to phospholipids was higher in the corn and peanut lecithin (0.66 and 0.64, respectively) than that in commercial soybean lecithin (0.43). The composition of the phospholipids in various lecithins was also analyzed by HPLC. Phosphatidylcholine, phosphatidylinosityol and phosphaticdylethanolamine were the major phospholipids in the three lecithins. In peanut lecithin, the percentage of phosphatidylcholine was the highest (58.2%) among the three lecithins. The fatty acid composition of peanut lecithin was smiliar to that of corn lecithin. In commercial soybean lecithin, the contents of linoleic acid (55.2%) and linolenic acids (7.5%) were higher than those of the other two lecithins. When peanut and corn lecithins (1%) were added to refined soybean oil, the A.O.M. value increased from 12.8 to 25.9 and 23.7h, respectively. Therefore, the peanut and corn lecithin had higher antioxidant activity than did the soybean lecithin in the soybean oils. This effect could be attributed to the browning color products formed from unsaturated phospholipids at high temperature. In addition, corn lecithin also had good emulsion capacity such that it could be used as emulsifier. |
本系統中英文摘要資訊取自各篇刊載內容。