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Preparation method of hydrogenated soybean lecithin

A technology of soybean lecithin and soybeans, which is applied in the field of preparation of hydrogenated soybean lecithin, can solve the problems of natural lecithin instability, production and application limitations, low hydrophilic-lipophilic balance value, etc., to achieve improved preparation, easy production, The effect of simple process

Inactive Publication Date: 2021-07-13
王跃生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to its instability and low hydrophilic-lipophilic balance value, natural lecithin is limited in production and application

Method used

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  • Preparation method of hydrogenated soybean lecithin
  • Preparation method of hydrogenated soybean lecithin
  • Preparation method of hydrogenated soybean lecithin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The preparation method of the hydrogenated soybean lecithin of the present embodiment may further comprise the steps:

[0049] (1) Pretreatment: collect the soybean oil foot, a by-product of soybean oil pressing, and place it in a cool place for later use;

[0050] (2) Preparation of soybean lecithin: dehydrate the soybean oil residue after the pretreatment in step (1), then add acetone for precipitation, recover the precipitated substance, then carry out ethanol gradient elution, recover the residue, and then add water to carry out Dissolving, adding metal salts for precipitation, recovering the clarified liquid, transferring the recovered clear liquid to a rotary evaporator, recovering the powder, washing the recovered powder with acetone twice, and recovering soybean lecithin powder after vacuum drying;

[0051] (3) Hydrogenation treatment of soybean lecithin: select the soybean lecithin prepared in step (2) and extractant and catalyst, transfer to the high-pressure ...

Embodiment 2

[0277] Select the product prepared by Example 1 and the product prepared by Comparative Example 1-7, and carry out the following experiments:

[0278] References-Huang Xiaodan, Han Jianchun. Research on anti-hyperlipidemia effect of hydrogenated soybean lecithin[J]. Soybean Science and Technology, 2009(3):54-55.

[0279] Experimental animals—Male SD rats, SPF grade, weighing (160±20) g, 200 in total, provided by the Experimental Animal Center of Zhejiang University.

[0280] Samples and reagents-prepared products, the recommended daily dosage for adults is 4g, converted to a daily intake of 0.05g per kilogram of body weight (kg·bw). The concentration required for each experimental dose was prepared by diluting the sample with corn oil.

[0281] Instruments and reagents-animal balance, serum total cholesterol (TC) kit, triglyceride (TG) kit, high-density lipoprotein cholesterol (HDL-C) kit, low-density lipoprotein (LDL-C) kit.

[0282] Test method-before the experimental rats...

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Abstract

The invention discloses a preparation method of hydrogenated soybean lecithin, and belongs to the technical field of food industry. The method comprises the following steps: (1) pretreating; and (2) preparing soybean lecithin, namely adding acetone for precipitation, recovering precipitate, then carrying out ethanol gradient elution, recovering residues, then adding water for dissolution, adding metal salt for precipitation, recovering clear liquid, transferring the recovered clear liquid into a rotary evaporator, recovering powder, washing the recovered powder twice with acetone, carrying out vacuum drying, and recovering soybean lecithin powder; (3) hydrotreating the soybean lecithin: introducing hydrogen for reaction; and (4) purifying the hydrogenated soybean lecithin: adding activated carbon for treatment. The hydrogenated soybean lecithin prepared by the invention is simple in process and easy to manufacture, and specifically, the hydrogenated soybean lecithin has a good anti-hyperlipidemia effect, and can be verified through TC level, TG level, HDL-C level, LDL-C level and other values.

Description

technical field [0001] The invention belongs to the technical field of food industry, and in particular relates to a preparation method of hydrogenated soybean lecithin. Background technique [0002] Soybean lecithin is a natural surfactant, and its nutritional activity and functionality have received extensive attention. Natural lecithin is limited in production and application because of its instability and low hydrophilic-lipophilic balance value. Hydrogenation modification is one of the modification methods of phospholipids. The modified phospholipids have better stability, hydrophilicity, emulsification, permeability, wettability, and dispersibility than natural lecithin. At the same time, hydrogenation also has decolorization and deodorization. effect, suitable for long-term storage. [0003] Hyperlipidemia has a great negative impact on health. Atherosclerosis can occur in blood vessels due to its long-term effect, leading to the occurrence of cardiovascular and cer...

Claims

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Application Information

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IPC IPC(8): C07F9/10
CPCC07F9/103
Inventor 王跃生于芳芳
Owner 王跃生
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