Method for eliminating oxidation value in phosphatidylserine preparation process

Abstract

A method for eliminating an oxidation value in a phosphatidylserine preparation process belongs to the field of food health care products and medicine auxiliary raw materials, and comprises the following steps: S1, weighing lecithin compounds, calcium chloride, L-serine and water according to parts by weight, and uniformly mixing and stirring to obtain a mixture I; s2, adding the mixture I prepared in S1 into a phospholipase D solution, stirring and reacting for 3 hours, then cooling and standing, discarding a lower-layer water phase I, adding water into an upper-layer solid at 10 DEG C or below, stirring, standing and layering, and discarding a water phase II to obtain a mixture II; s3, adding an ethanol solution into the mixture II prepared in the S2, then adding an antioxidant, stirring, pulping, filtering to obtain a filter cake, cleaning the filter cake with purified water and absolute ethyl alcohol in sequence, and then drying to obtain the phosphatidylserine. According to the process disclosed by the invention, the peroxide value 1t in phosphatidylserine is reduced; and 5, the quality of the phosphatidylserine is improved.

Description

Technical Field

[0001] The invention belongs to the field of food health products and pharmaceutical auxiliary materials, and in particular relates to a method for eliminating oxidation value in the process of preparing phosphatidylserine. Background Art

[0002] The food oxidation value, also known as the peroxide value, is an indicator of the degree of oxidation of fats and oils, such as fatty acids. It indicates the active oxygen content in a 1 kg sample, expressed as millimoles of peroxide, and is used to determine whether the sample has deteriorated due to oxidation. For foods made with oils and fats, the peroxide value is used to assess their quality and degree of deterioration. A higher peroxide value indicates a higher degree of oxidation in the oil, potentially affecting the food's quality and safety.

[0003] The hazards of excessive peroxide value in food: 1. It can cause digestive system discomfort, such as diarrhea, abdominal pain, nausea, vomiting and other symptoms; 2. It can lead to circulatory system diseases, resulting in the lack of essential fatty acids and oil-soluble vitamins in the human body, and cause myocardial infarction, atherosclerosis and other diseases; 3. The decomposition products are harmful, producing aldehydes, ketones and carcinogens, destroying the cell membrane structure, and long-term consumption can cause malignant tumors, stomach cancer, liver cancer, etc.

[0004] Phospholipids are primarily sourced from soybeans and sunflowers. Soybean lecithin can be sourced from North and South America. Lecithin compositions and oxidation values ​​vary from source to source. Furthermore, the temperature and time of pressing, extraction, and reaction during the production process significantly impact the oxidation value of phospholipids. National standards have very strict requirements for the oxidation value of phosphatidylserine. The peroxide value (meq / kg) is ≤10. If measures are not taken to control this during the production process, the peroxide value of the product can easily exceed the standard. Summary of the Invention

[0005] In view of the deficiencies of the prior art, the present invention provides a method for eliminating oxidation value during the preparation of phosphatidylserine.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions: A method for eliminating oxidation value during the preparation of phosphatidylserine, comprising the following steps: S1: Weigh lecithin compounds, calcium chloride, L-serine, and water in parts by weight, mix and stir to obtain a mixture 1, wherein the ratio of lecithin compounds, calcium chloride, L-serine, and water is 10:1:15:50; S2: Take a phospholipase D solution and test the phospholipase D activity. Then, add the mixture prepared in S1 to the phospholipase D solution and stir for 3 hours. After that, cool to below 10°C for 30-40 minutes and discard the lower aqueous phase. Add water below 10°C to the upper solid layer and stir for 30-40 minutes. Let stand and separate. Discard the aqueous phase 2 to obtain a mixture 2, wherein the mass ratio of the phospholipase D solution to the lecithin compound is 3:10. S3: adding the ethanol solution to the mixture 2 prepared in S2, then adding an antioxidant, stirring and slurrying, filtering to obtain a filter cake, washing the filter cake with purified water and anhydrous ethanol in turn, and then drying to obtain phosphatidylserine.

[0007] Furthermore, the mass fraction of the ethanol solution in S3 is 1-99%, and the mass ratio of the ethanol solution to the lecithin compound is 5-20:1.

[0008] Furthermore, the mass fraction of the ethanol solution in S3 is 50-80%, and the mass ratio of the ethanol solution to the lecithin compound is 10:1.

[0009] Furthermore, the antioxidant is one of vitamin C, vitamin E, vitamin A, vitamin P, propylthiol, ketamines, polyphenols, BHA, BHT, TBHQ, ascorbic acid and its salts, isoascorbic acid and its salts, sodium thiosulfate, and sodium sulfite.

[0010] Furthermore, the mass of the antioxidant is 0.1 to 5% of the mass of the lecithin compound.

[0011] Furthermore, the mass of the antioxidant is 0.5-1% of the mass of the lecithin compound.

[0012] Furthermore, the mass of the purified water in S3 is 5 to 20 times the mass of the lecithin compound.

[0013] Furthermore, the mass of the anhydrous ethanol in S3 is 5 to 20 times the mass of the lecithin compound.

[0014] Furthermore, the lecithin compound is soybean lecithin or sunflower lecithin.

[0015] After adopting the above technical solution, the present invention has the following beneficial effects compared with the prior art: 1. Antioxidants have reducing properties, which can inhibit the oxidative decomposition of phosphatidylserine during post-production processing. They can also partially reduce the free unsaturated fatty acid carboxyl groups to hydroxyl groups, thereby reducing the product's oxidation value. Ethanol water can inactivate enzymes and sterilize microorganisms, preventing the increase in the product's oxidation value caused by enzymatic and microbial decomposition during post-production processing. The synergistic use of these two can further reduce the peroxide value generated during the preparation of phosphatidylserine.

[0016] 2. The present invention promptly removes enzyme solution residues and antioxidant residues, shortens the drying time of the filter cake, and reduces the peroxide value of phosphatidylserine by controlling the details of the preparation process of phosphatidylserine. DETAILED DESCRIPTION

[0017] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, rather than all embodiments. The following description of at least one exemplary embodiment is actually only illustrative and is in no way intended to limit the present invention and its application or use. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative work are within the scope of protection of the present invention.

[0018] In the following examples and comparative examples, the phospholipase D solutions were tested for enzyme activity before use to ensure that the phospholipase D activity was normal.

[0019] Example 1

[0020] A method for eliminating oxidation value during the preparation of phosphatidylserine, comprising the following steps: S1: 20 kg of soybean lecithin, 2 kg of calcium chloride, 30 kg of L-serine and 100 kg of water were respectively mixed and stirred to obtain a mixture 1; S2: Add 6 kg of phospholipase D solution to the mixture prepared in S1, stir at 50°C for 3 h, and then measure the soybean lecithin content to be 2%. Then cool to 8°C for 30 minutes, discard the lower aqueous phase 1, add 100 kg of water to the upper solid layer at 8°C, stir for 30 minutes, let stand for 30 minutes, and discard the aqueous phase 2 to obtain the mixture 2; S3: Add 100 kg of 70% ethanol solution to the mixture 2 prepared in S2, and then add 0.2 kg of vitamin C. Control the temperature at 8°C and stir and beat for 30 minutes. Filter to obtain a filter cake. Soak the filter cake in 100 kg of purified water for 15 minutes and then filter it dry. Soak it in 100 kg of anhydrous ethanol for 15 minutes and then filter it dry. Dry the discharged material under vacuum at 60°C for 5 hours to obtain 15.6 kg of finished product.

[0021] Example 2

[0022] A method for eliminating oxidation value during the preparation of phosphatidylserine, comprising the following steps: S1: 20 kg of soybean lecithin, 2 kg of calcium chloride, 30 kg of L-serine and 100 kg of water were respectively mixed and stirred to obtain a mixture 1; S2: Add 6 kg of phospholipase D solution to the mixture prepared in S1, stir at 50°C for 3 h, and the soybean lecithin content measured at this time is 2.5%. Then cool to 7°C and let stand for 30 minutes. Discard the lower aqueous phase 1, add 100 kg of water to the upper solid layer at 7°C and stir for 30 minutes. Let stand for 30 minutes to separate, and discard the aqueous phase 2 to obtain the mixture 2; S3: Add 100 kg of 70% ethanol solution to the mixture 2 prepared in S2, and then add 0.05 kg of sodium thiosulfate, control the temperature at 7°C, stir and beat for 30 minutes, filter to obtain a filter cake, soak the filter cake in 100 kg of purified water for 15 minutes and then filter it dry, then soak it in 100 kg of anhydrous ethanol for 15 minutes and then filter it dry, and dry the material under vacuum at 60°C for 5 hours to obtain 15.6 kg of finished product.

[0023] Example 3

[0024] A method for eliminating oxidation value during the preparation of phosphatidylserine, comprising the following steps: S1: Take 20 kg of sunflower lecithin, 2 kg of calcium chloride, 30 kg of L-serine and 100 kg of water, mix and stir evenly to obtain a mixture 1; S2: Add 6 kg of phospholipase D solution to the mixture prepared in S1, stir at 50°C for 3 h, and measure the soybean lecithin content to be 1.5%. Then cool to 5°C and let stand for 30 minutes. Discard the lower aqueous phase 1, add 100 kg of water to the upper solid layer at 3°C ​​and stir for 30 minutes. Let stand for 30 minutes to separate the layers, and discard the aqueous phase 2 to obtain the mixture 2. S3: Add 100 kg of 70% ethanol solution to the mixture 2 prepared in S2, and then add 0.2 kg of vitamin E. Control the temperature at 3°C ​​and stir and beat for 30 minutes. Filter to obtain a filter cake. Soak the filter cake in 100 kg of purified water for 15 minutes and then filter it dry. Soak it in 100 kg of anhydrous ethanol for 15 minutes and then filter it dry. Dry the discharged material under vacuum at 60°C for 5 hours to obtain 15.6 kg of finished product.

[0025] Example 4

[0026] A method for eliminating oxidation value during the preparation of phosphatidylserine, comprising the following steps: S1: 20 kg of soybean lecithin, 2 kg of calcium chloride, 30 kg of L-serine and 100 kg of water were respectively mixed and stirred to obtain a mixture 1; S2: Add 6 kg of phospholipase D solution to the mixture prepared in S1, stir at 50°C for 3 h, and the measured soybean lecithin content is 2.8%. Then cool to 5°C and let stand for 30 minutes. Discard the lower aqueous phase 1, add 100 kg of water to the upper solid layer at 5°C and stir for 30 minutes. Let stand for 30 minutes to separate, and discard the aqueous phase 2 to obtain the mixture 2; S3: Add 100 kg of 70% ethanol solution to the mixture 2 prepared in S2, and then add 0.1 kg of BHA. Control the temperature at 5°C and stir and beat for 30 minutes. Filter the cake, soak it in 100 kg of purified water for 15 minutes and then filter it dry. Then soak it in 100 kg of anhydrous ethanol for 15 minutes and then filter it dry. Dry the discharged material under vacuum at 60°C for 5 hours to obtain 15.6 kg of finished product.

[0027] Comparative Example 1 The difference from Example 1 is that no ethanol solution is added to S3, and the ethanol solution is replaced with water.

[0028] A method for eliminating oxidation value during the preparation of phosphatidylserine, comprising the following steps: S1: 20 kg of soybean lecithin, 2 kg of calcium chloride, 30 kg of L-serine and 100 kg of water were respectively mixed and stirred to obtain a mixture 1; S2: Add 6 kg of phospholipase D solution to the mixture prepared in S1, stir at 50°C for 3 h, and then measure the soybean lecithin content to be 2%. Then cool to 8°C and let stand for 30 minutes. Discard the lower aqueous phase 1, add 100 kg of water to the upper solid layer at 8°C and stir for 30 minutes. Let stand for 30 minutes to separate the layers, and discard the aqueous phase 2 to obtain the mixture 2. S3: Add 100 kg of water and 0.2 kg of vitamin C to the mixture prepared in S2, control the temperature at 8 ° C, stir and beat for 30 minutes, filter to obtain a filter cake, soak the filter cake in 100 kg of purified water for 15 minutes and then filter it dry, then soak it in 100 kg of anhydrous ethanol for 15 minutes and then filter it dry, and dry the material under vacuum at 60 ° C for 5 hours to obtain 15.8 kg of finished product.

[0029] Comparative Example 2 Different from Example 1, no antioxidant is added in step S3.

[0030] S1: 20 kg of soybean lecithin, 2 kg of calcium chloride, 30 kg of L-serine and 100 kg of water were respectively mixed and stirred to obtain a mixture 1; S2: Add 6 kg of phospholipase D solution to the mixture prepared in S1, stir at 50°C for 3 h, and then measure the soybean lecithin content to be 2%. Then cool to 8°C and let stand for 30 minutes. Discard the lower aqueous phase 1, add 100 kg of water to the upper solid layer at 8°C and stir for 30 minutes. Let stand for 30 minutes to separate the layers, and discard the aqueous phase 2 to obtain the mixture 2. S3: Add 100 kg of 70% ethanol solution to the mixture 2 prepared in S2, control the temperature at 8°C, stir and beat for 30 minutes, filter to obtain a filter cake, soak the filter cake in 100 kg of purified water for 15 minutes and then filter dry, then soak it in 100 kg of anhydrous ethanol for 15 minutes and then filter dry, dry the discharged material under vacuum at 60°C for 5 hours to obtain 15.8 kg of finished product.

[0031] Comparative Example 3 Different from Example 1, no antioxidant and ethanol were added to S3.

[0032] A method for eliminating oxidation value during the preparation of phosphatidylserine, comprising the following steps: S1: 20 kg of soybean lecithin, 2 kg of calcium chloride, 30 kg of L-serine and 100 kg of water were respectively mixed and stirred to obtain a mixture 1; S2: Add 6 kg of phospholipase D solution to the mixture prepared in S1, stir at 50°C for 3 h, and then measure the soybean lecithin content to be 2%. Then cool the mixture by 10°C and let it stand for 30 minutes. Discard the lower aqueous phase 1, add 100 kg of water to the upper solid layer at 8°C and stir for 30 minutes. Let it stand for 30 minutes to separate the layers, and discard the aqueous phase 2 to obtain the mixture 2. S3: The mixture prepared in S2 was soaked in 100 kg of purified water for 15 minutes and then filtered. Then, the mixture was soaked in 100 kg of anhydrous ethanol for 15 minutes and then filtered. The discharged material was dried under vacuum at 60° C. for 5 hours to obtain 16.1 kg of finished product.

[0033] Comparative Example 4 Different from Example 1, no water was added to the upper solid layer in S2.

[0034] A method for eliminating oxidation value during the preparation of phosphatidylserine, comprising the following steps: S1: 20 kg of soybean lecithin, 2 kg of calcium chloride, 30 kg of L-serine and 100 kg of water were respectively mixed and stirred to obtain a mixture 1; S2: Add 6 kg of phospholipase D solution to the mixture prepared in S1, stir and react at 50°C for 3 h, at which time the measured soybean lecithin content is 2%, then cool by 10°C and let stand for 30 minutes, discard the lower aqueous phase I to obtain mixture II; S3: Add 100 kg of 70% ethanol solution to the mixture 2 prepared in S2, and then add 0.2 kg of vitamin C. Control the temperature at 10°C and stir and beat for 30 minutes. Filter to obtain a filter cake. Soak the filter cake in 100 kg of purified water for 15 minutes and then filter it dry. Soak it in 100 kg of anhydrous ethanol for 15 minutes and then filter it dry. Dry the discharged material under vacuum at 60°C for 5 hours to obtain 15.9 kg of finished product.

[0035] Comparative Example 5 Different from Example 1, purified water is not used to wash the filter cake in S3.

[0036] A method for eliminating oxidation value during the preparation of phosphatidylserine, comprising the following steps: S1: 20 kg of soybean lecithin, 2 kg of calcium chloride, 30 kg of L-serine and 100 kg of water were respectively mixed and stirred to obtain a mixture 1; S2: Add 6 kg of phospholipase D solution to the mixture prepared in S1, stir at 50°C for 3 h, and then measure the soybean lecithin content to be 2%. Then cool to 8°C and let stand for 30 minutes. Discard the lower aqueous phase 1, add 100 kg of water to the upper solid layer at 8°C and stir for 30 minutes. Let stand for 30 minutes to separate the layers, and discard the aqueous phase 2 to obtain the mixture 2. S3: Add 100 kg of 70% ethanol solution to the mixture 2 prepared in S2, and then add 0.2 kg of vitamin C. Control the temperature at 10°C and stir and beat for 30 minutes. Filter to obtain a filter cake. Soak the filter cake in 100 kg of anhydrous ethanol for 15 minutes and then filter dry. Dry the discharged material under vacuum at 60°C for 5 hours to obtain 15.8 kg of finished product. The product color is red.

[0037] Comparative Example 6 Different from Example 1, no anhydrous ethanol was added to S3.

[0038] A method for eliminating oxidation value during the preparation of phosphatidylserine, comprising the following steps: S1: Take 20 kg of lecithin compound, 2 kg of calcium chloride, 30 kg of L-serine and 100 kg of water respectively, mix and stir evenly to obtain mixture 1; S2: Add 6 kg of phospholipase D solution to the mixture prepared in S1, stir at 50°C for 3 h, and then measure the soybean lecithin content to be 2%. Then cool to 8°C and let stand for 30 minutes. Discard the lower aqueous phase 1, add 100 kg of water at 8°C to the upper solid layer, stir for 30 minutes, let stand for 30 minutes, and discard the aqueous phase 2 to obtain the mixture 2. S3: Add 100 kg of 70% ethanol solution to the mixture 2 prepared in S2, and then add 0.2 kg of vitamin C. Control the temperature at 8°C and stir and beat for 30 minutes. Filter to obtain a filter cake. Soak the filter cake in 100 kg of purified water for 15 minutes and then filter dry. Dry the discharged material under vacuum at 60°C for 15 hours to obtain 15.7 kg of finished product.

[0039] Peroxide value calculation method: Peroxide value detection method: 1. Acetic acid and chloroform mixture: volume ratio 3:2, mix 3 parts of glacial acetic acid with 2 parts of chloroform.

[0040] 2. Saturated potassium iodide solution: Prepare freshly and contain no free iodine or iodate. Ensure that crystals are present in the solution and store in a dark place. If 0.5 mL of saturated potassium iodide solution and 2 drops of starch indicator solution are added to a 30 mL mixture of acetic acid and chloroform, and the solution develops a blue color that requires at least 1 drop of sodium thiosulfate standard titrant to eliminate, prepare the solution again.

[0041] 3. Sodium thiosulfate standard titration solution: c(Na2S2O3) = 0.01 mol / L, which is prepared by diluting the sodium thiosulfate standard titration solution with c((Na2S2O3)) = 0.1 mol / L 10 times.

[0042] 4. Starch indicator solution: 10g / L.

[0043] Note: All the above reagents and water must not contain dissolved oxygen.

[0044] 5. Instruments and equipment Note: All utensils used must not contain reducing or oxidizing substances. The frosted glass surface must not be oiled.

[0045] 6. Analysis steps: Weigh approximately 5g of evenly mixed phosphatidylserine sample to an accuracy of 0.001g, place it in a 250mL iodine bottle, add 30mL of a mixture of glacial acetic acid and chloroform, and shake to fully dissolve the sample. Add 0.5mL of saturated potassium iodide solution, tightly cover the stopper and react for 1 minute. Shake the iodine bottle at least 3 times during the reaction. Then immediately add 30mL of water and 0.5mL of starch indicator solution, titrate with sodium thiosulfate standard titrant, and shake while adding. When approaching the end point, continue shaking to release all the iodine from the solvent layer. Add sodium thiosulfate standard titrant dropwise until the blue color of the solution disappears, which is the end point. Perform a blank test at the same time. When the sodium thiosulfate standard titrant consumed in the blank test exceeds 0.1mL, the reagent should be replaced and the sample should be re-measured.

[0046]

[0047] A: Volume of sodium thiosulfate titrant (0.01 mol / L) consumed by the test sample (ml) B: Volume of sodium thiosulfate titrant (0.01 mol / L) consumed in the blank test (ml) C: Concentration of sodium thiosulfate titrant (0.01 mol / L) W: weight of the test sample (g) The results are shown in Table 1.

[0048] Table 1 Peroxide value Example 1 0 Example 2 0 Example 3 2 Example 4 1 Comparative Example 1 12 Comparative Example 2 43 Comparative Example 3 51 Comparative Example 4 9 Comparative Example 5 10 Comparative Example 6 7 Result analysis: From the analysis of Examples 1 to 4 in combination with Table 1, it can be seen that the oxidation value of the phosphatidylserine prepared by the present invention is ≤2, indicating that the product prepared by the present invention is of high quality and the oxidation value meets the food safety requirements.

[0049] Combining the data in Comparative Examples 1 and 2 and Table 1, the peroxide value of the phosphatidylserine prepared by S2 is 12 when ethanol is not added to the mixture 2 prepared by S2 and an antioxidant is added; the peroxide value of the phosphatidylserine prepared by S2 is 43 when ethanol is added to the mixture 2 prepared by S2 without adding an antioxidant. It can be seen that the use of ethanol and antioxidants can reduce the peroxide value of the prepared phosphatidylserine.

[0050] The reason why peroxide value is generated in the phosphatidylserine process is that the structure of phosphatidylserine is an ester formed by two long unsaturated fatty acid chains, one phosphatidic acid chain and glycerol. When this structure is exposed to heat and air, enzyme catalysis, microbial decomposition, etc., the ester structure will be oxidized and broken, and long-chain unsaturated fatty acids and phosphatidic acid will be released. These free substances have strong oxidizing properties, resulting in an increase in the oxidation value of the product.

[0051] Antioxidants have reducing properties and can be used in step S3 to inhibit the oxidation of phosphatidylserine. On the other hand, antioxidants can reduce some of the free unsaturated fatty acid carboxyl groups to hydroxyl groups, thereby reducing the peroxide value of the product.

[0052] The addition of ethanol can inactivate enzymes and kill microorganisms, preventing the increase of product oxidation value due to enzyme catalysis and microbial decomposition during post-processing.

[0053] In Comparative Example 3, no ethanol and antioxidant were added, and the peroxide value of the phosphatidylserine obtained was greater than the peroxide value of the phosphatidylserine prepared in Comparative Example 1 and Comparative Example 2, but less than the sum of the two. It can be seen that the simultaneous use of ethanol solution and antioxidant can produce a synergistic effect and synergistically reduce the peroxide value of the obtained phosphatidylserine.

[0054] From the data in Comparative Example 4 and Table 1, it can be seen that when the upper solid layer is not washed with water, the peroxide value of the obtained phosphatidylserine is higher than the national standard.

[0055] The reason for the above is that the water in the upper solid layer of S2 is used to wash away the residual enzyme solution to prevent the enzyme solution from remaining in the subsequent finished product baking process and causing enzyme-catalyzed oxidation of the product.

[0056] In Comparative Examples 5 and 6, the filter cake is finally rinsed with purified water and anhydrous ethanol in the S3 treatment step. If purified water and anhydrous ethanol are not used for rinsing, the peroxide value of the obtained phosphatidylserine will be higher than the national standard as shown in Table 1.

[0057] The reason for using purified water and anhydrous ethanol in the technical solution is that purified water elution is to remove the residual antioxidants, and anhydrous ethanol can accelerate the drying process of the filter cake to avoid the increase of the peroxide value of the product due to long-term drying.

[0058] Summary: Antioxidants and ethanol in the preparation process of phosphatidylserine can eliminate most of the peroxide value produced during the preparation process. In addition, the possible enzyme solution residues and antioxidant residues before the final drying should be removed in a timely manner during the preparation process. At the same time, adding anhydrous ethanol to accelerate the drying process can also reduce the peroxide value of the prepared phosphatidylserine.

[0059] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A method for eliminating oxidation value in the process of preparing phosphatidylserine, characterized in that: The following steps are involved: S1: weighing lecithin compounds, calcium chloride, L-serine and water by weight, mixing and stirring to obtain a mixture 1, wherein the lecithin compounds, calcium chloride, L-serine and water are in a ratio of 10:1:15:50; S2: Take a phospholipase D solution, test the phospholipase D activity, then add the mixture prepared in S1 to the phospholipase D solution, stir and react for 3 hours, then cool to below 10°C and stand for 30-40 minutes to discard the lower aqueous phase I, add water to the upper solid layer, control the temperature below 10°C, stir for 30-40 minutes, stand and separate, discard the aqueous phase II to obtain a mixture II, wherein the mass ratio of the phospholipase D solution to the lecithin compound is 3:10; S3: adding the ethanol solution to the mixture 2 prepared in S2, and then adding an antioxidant, stirring and slurrying, filtering to obtain a filter cake, washing the filter cake with purified water and anhydrous ethanol in turn, and then drying to obtain phosphatidylserine.

2. The method for eliminating oxidation value in the process of preparing phosphatidylserine according to claim 1, characterized in that: The mass fraction of the ethanol solution in S3 is 1-99%, and the mass ratio of the ethanol solution to the lecithin compound is 5-20:

1.

3. The method for eliminating oxidation value in the process of preparing phosphatidylserine according to claim 2, characterized in that: The mass fraction of the ethanol solution in S3 is 50-80%, and the mass ratio of the ethanol solution to the lecithin compound is 10:

1.

4. The method for eliminating oxidation value in the process of preparing phosphatidylserine according to claim 1, characterized in that: The antioxidant is one of vitamin C, vitamin E, vitamin A, vitamin P, propyl mercaptan, ketamines, polyphenols, BHA, BHT, TBHQ, ascorbic acid and its salts, isoascorbic acid and its salts, sodium thiosulfate, and sodium sulfite.

5. The method for eliminating oxidation value in the process of preparing phosphatidylserine according to claim 1, characterized in that: The weight of the antioxidant is 0.1-5% of the weight of the lecithin compound.

6. The method for eliminating oxidation value in the process of preparing phosphatidylserine according to claim 1, characterized in that: The weight of the antioxidant is 0.5-1% of the weight of the lecithin compound.

7. The method for eliminating oxidation value in the process of preparing phosphatidylserine according to claim 1, characterized in that: The mass of the purified water in S3 is 5 to 20 times the mass of the lecithin compounds.

8. The method for eliminating oxidation value in the process of preparing phosphatidylserine according to claim 1, characterized in that: The mass of the anhydrous ethanol in the S3 is 5 to 20 times the mass of the lecithin compound.

9. The method for eliminating oxidation value in the process of preparing phosphatidylserine according to claim 1, characterized in that: The lecithin compound is soybean lecithin or sunflower lecithin.