Lecdylecithin, preparation method thereof and emulsified product

Abstract

The invention discloses lecithin, a preparation method thereof and an emulsified product, the lecithin contains an ascorbic acid fat-soluble derivative, and the addition amount of the ascorbic acid fat-soluble derivative is less than or equal to 7.0% of the amount of the lecithin. The emulsified product contains the lecithin. According to the invention, lecithin and ascorbic acid fat-soluble derivatives are compounded and mixed, so that not only is the antioxidant property of lecithin increased, but also the emulsifying property of lecithin is increased, and the prepared related emulsified product is better in stability, more resistant to high-temperature damage, more resistant to physical external force damage and more resistant to electrolyte damage.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of lecithin and emulsified products, in particular to a lecithin and a preparation method thereof, and further relates to emulsified products, especially to fat emulsion injection. BACKGROUND

[0002] Lecithin is an important pharmaceutical excipient, which is often used as an emulsifier in the preparation of emulsified products such as fat emulsion injection in the pharmaceutical industry. The fat emulsion injection includes drug-loaded emulsions such as alprostadil injection, propofol medium / long chain fat emulsion injection, flurbiprofen axetil injection, and chlorthalidone butyrate injection; and parenteral nutrition emulsions such as fat emulsion amino acid (17) glucose (11%) injection.

[0003] Oxidation of lecithin is one of its main deterioration modes, especially under exposure to light, heat, oxygen and metal ions. The hazards of oxidation products: loss of nutrients, destruction of essential fatty acids (such as linoleic acid, linolenic acid), and reduction of the nutritional value of lecithin. Generation of off-flavor and off-taste: secondary oxidation products (especially aldehydes and ketones) have strong flavors such as halitosis, paint, metal, fishy smell, etc., which seriously deteriorate the sensory quality of food or products. In addition, the oxidation process also affects the emulsifying properties of lecithin, and various oxidation products (especially aldehydes and ketones) not only bring off-flavor and potential health risks, but also may directly interfere with the emulsification process. The final result is that the emulsifying activity of oxidized lecithin is reduced, the emulsion droplets formed are larger, more uneven, and more prone to flocculation, coalescence and delamination, and the emulsion stability is significantly deteriorated. In order to solve the problem of oxidation of lecithin, antioxidants (such as tocopherol, vitamin E, etc., as shown in Figure 1 ) are usually added to lecithin, which is crucial for preventing oxidation, maintaining nutrition, sensory quality and key emulsification function.

[0004] Although the addition of antioxidants can solve the problem of oxidation of lecithin, the lecithin with antioxidants (such as tocopherol, vitamin E) still has the problem of poor emulsifying performance. The emulsified products prepared by using lecithin as raw material, such as fat emulsion injection, have obvious oil floating phenomenon. Moreover, in the process of storage, transportation and use of fat emulsion products, physical damage such as shaking, shaking, impact and other external forces often occur, which may cause risks to the quality of the products. Therefore, the stability during transportation and storage still needs to be improved. In addition, the fat emulsion products in the current clinic are often used together with amino acid, glucose, vitamin and electrolyte solution to achieve the purpose of supplementing nutrition from multiple aspects. However, the electrolyte solution often leads to the decrease of the stability of the fat emulsion product, thereby causing the decrease of the safety of the drug used in clinic. Therefore, the ability of the fat emulsion product to resist the damage of electrolyte also needs to be further strengthened.

[0005] In view of this, the present application is proposed. SUMMARY

[0006] To solve the above problems, the present application provides a lecithin, and further provides a preparation method thereof. Meanwhile, the present application further provides an emulsified product prepared from the lecithin.

[0007] The present application adopts the following technical solutions:

[0008] The first object of the present application is to provide a lecithin containing an ascorbic acid lipid-soluble derivative, wherein the amount of the ascorbic acid lipid-soluble derivative is less than or equal to 7.0% of the amount of the lecithin.

[0009] The ascorbic acid lipid-soluble derivative such as ascorbyl palmitate, ascorbyl stearate, ascorbyl laurate, etc. is mainly used as an antioxidant. In the present application, the ascorbic acid lipid-soluble derivative is added to the lecithin not only as an antioxidant but also as an emulsifier.

[0010] In this system, the lecithin is used as a main emulsifier, and the ascorbic acid lipid-soluble derivative is used as an "auxiliary emulsifier". The use of the ascorbic acid lipid-soluble derivative in combination with the lecithin can significantly enhance the emulsifying effect and stability of the lecithin. The reasons are as follows:

[0011] 1): Synergistically reducing the interfacial tension. The ascorbic acid lipid-soluble derivative and the lecithin are both adsorbed on the oil-water interface, and the combined action can more effectively reduce the oil-water interfacial tension, making the emulsification easier to proceed, the formed emulsion droplets smaller and more uniform, and the formed interfacial film more compact.

[0012] 2): The lecithin is a phospholipid with a large hydrophilic head and two hydrophobic tails, and forms a specific arrangement on the interface. The molecular structure of the ascorbic acid lipid-soluble derivative (smaller hydrophilic head and one longer hydrophobic chain) can fill between the lecithin molecules. This "filling effect" makes the molecular arrangement on the oil-water interface more compact and orderly, and the formed interfacial film stronger and more flexible. The improved emulsion stability, more compact and stronger interfacial film can more effectively prevent droplet coalescence and hinder droplets from colliding and merging to become larger. Delaying the separation and flocculation, and improving the ability to resist gravity separation and flocculation. Enhancing the resistance to physical stress such as heating, freezing, and mechanical shearing.

[0013] Steric hindrance and electrostatic repulsion (secondary): The arrangement of the two molecules on the interface can also increase the steric hindrance. Although the charges of the lecithin and the ascorbic acid lipid-soluble derivative are not obvious at near neutral pH, the ascorbic acid group may carry a small amount of negative charge at a specific pH, which may have a weak contribution to the electrostatic stability.

[0014] 3): the ascorbic acid lipid-soluble derivative has certain surface activity due to its amphiphilic structure (e.g. ascorbic acid group + palmitic acid long chain of ascorbic acid palmitate), fills the gap of the membrane formed by lecithin on the oil-water interface, makes the interface membrane more dense and firm, and thus significantly improves the stability, delicacy and ability to resist external interference of the lecithin emulsion.

[0015] As a preferred design, the lecithin is egg yolk lecithin and / or soybean lecithin.

[0016] As a preferred design, the ascorbic acid lipid-soluble derivative is at least one of ascorbic acid palmitate, ascorbic acid stearate, ascorbic acid laurate, ascorbic acid tetraisopalmitate, ascorbic acid ethyl ether, and ascorbic acid oleate.

[0017] As a preferred design, the lecithin further contains an antioxidant, and the sum of the added amounts of the ascorbic acid lipid-soluble derivative and the antioxidant is less than or equal to 7.0% of the amount of the lecithin.

[0018] As a preferred design, the antioxidant is at least one of tocopherol, vitamin E, propyl gallate, octyl gallate, BHA, BHT, and TBHQ.

[0019] The second object of the present application is to provide a preparation method of the lecithin, which comprises the following steps: taking a raw material for preparing lecithin, extracting with an organic solvent to obtain an extraction liquid, then refining the extraction liquid, then concentrating the refined extraction liquid, and finally crystallizing and drying to obtain the lecithin.

[0020] The ascorbic acid lipid-soluble derivative is added at any one of the following times: after extraction with an organic solvent, after refining the extraction liquid, after concentrating the refined extraction liquid, after crystallization, or in the finished lecithin.

[0021] As a preferred design, an antioxidant is further added during the preparation process, and the antioxidant is added together with the ascorbic acid lipid-soluble derivative.

[0022] As a preferred design, the organic solvent is any one of ethanol, dichloromethane, chloroform, diethyl ether, and n-hexane.

[0023] The third object of the present application is to provide an emulsified product, which comprises the lecithin as described in any one of the above.

[0024] As a preferred design, the emulsified product is a fat emulsion injection.

[0025] Compared with the prior art, the present application has the following advantages and beneficial effects:

[0026] The application adds ascorbic acid lipid-soluble derivatives to the lecithin production / preparation process or to the finished lecithin, or adds ascorbic acid lipid-soluble derivatives and antioxidants (such as tocopherol / vitamin E) for compounding and mixing, which not only increases the antioxidant performance of lecithin, but also increases the antioxidant ability of lecithin in the preparation / production, storage, and later preparation of corresponding products, and also increases the emulsification performance of lecithin due to the combination of ascorbic acid lipid-soluble derivatives and emulsifiers (such as lecithin), so that the stability of the prepared related emulsion products is better, more resistant to high temperature damage, more resistant to physical external force damage, and more resistant to electrolyte damage. The above-mentioned emulsion's resistance to high temperature damage, physical damage, and electrolyte damage is the focus and difficulty of the current fat emulsion industry, and has obvious advantages compared with existing products, which has great significance for the lecithin and fat emulsion related industries. BRIEF DESCRIPTION OF DRAWINGS

[0027] In order to more clearly illustrate the technical solutions of the example embodiments of the application, the following will briefly introduce the drawings needed to be used in the examples. It should be understood that the following drawings only show some embodiments of the application, and therefore should not be considered as a limitation on the scope. For those skilled in the art, other related drawings can also be obtained without creative labor. In the drawings:

[0028] Figure 1 Comparison chart of oil floating phenomenon of each group of fat emulsion injection after sterilization in effect evaluation experiment one.

[0029] Figure 2 Comparison chart of D[4,3] and DV(98) of each group of fat emulsion injection after shearing in effect evaluation experiment two.

[0030] Figure 3 Comparison chart of particle size distribution of A group of fat emulsion injection before and after shearing.

[0031] Figure 4 Comparison chart of particle size distribution of B-01 group of fat emulsion injection before and after shearing.

[0032] Figure 5 Comparison chart of particle size distribution of B-02 group of fat emulsion injection before and after shearing.

[0033] Figure 6 Comparison chart of particle size distribution of B-03 group of fat emulsion injection before and after shearing.

[0034] Figure 7 Comparison chart of particle size distribution of C-01 group of fat emulsion injection before and after shearing.

[0035] Figure 8The particle size distribution comparison chart of C-02 group fat emulsion injection before and after shearing.

[0036] Figure 9 The particle size distribution comparison chart of C-03 group fat emulsion injection before and after shearing.

[0037] Figure 10 The particle size distribution comparison chart of D-01 group fat emulsion injection before and after shearing.

[0038] Figure 11 The particle size distribution comparison chart of D-02 group fat emulsion injection before and after shearing.

[0039] Figure 12 The particle size distribution comparison chart of D-03 group fat emulsion injection before and after shearing.

[0040] Figure 13 The comparison chart of the fat emulsion injection in each group in the effect evaluation experiment three is mixed in the cavity 0h, 24h, and the fat particle greater than 5um is detected. DETAILED DESCRIPTION

[0041] In order to make the purpose, technical scheme and advantages of the present application more clear, specific embodiments are described below, and the illustrative embodiments and the description thereof are only used to explain the present application, and not as a limitation of the present application.

[0042] In the following description, a large number of specific details are set forth in order to provide a thorough understanding of the present application. However, it is apparent to those skilled in the art that the specific details need not be used to practice the present application. In other embodiments, well-known materials or methods are not specifically described in order to avoid obscuring the present application.

[0043] Example 1:

[0044] The process egg yolk lecithin B group: take the egg yolk lecithin of Germany Lipoid GmbH company, dissolve in ethanol, add different amount of ascorbic acid palmitate (AP), mix, concentrate, crystallize and dry, and the target egg yolk lecithin is obtained, which is defined as product B-01, B-02 and B-03 respectively.

[0045] B-01: the target egg yolk lecithin contains 2% AP by mass fraction;

[0046] B-02: the target egg yolk lecithin contains 4% AP by mass fraction;

[0047] B-03: the target egg yolk lecithin contains 6% AP by mass fraction.

[0048] Example 2 (as a comparison):

[0049] Process egg yolk lecithin group C: Take the egg yolk lecithin of Germany Lipoid GmbH company appropriate amount dissolves with ethanol, then add different amount of tocopherol, mix, concentrate, crystallize, dry, and then get the target egg yolk lecithin after optimization, which is defined as product C-01, C-02, C-03 respectively.

[0050] C-01: the target egg yolk lecithin contains 2% of tocopherol by mass fraction;

[0051] C-02: the target egg yolk lecithin contains 4% of tocopherol by mass fraction;

[0052] C-03: the target egg yolk lecithin contains 6% of tocopherol by mass fraction.

[0053] Example 3:

[0054] Process egg yolk lecithin group D: Take the egg yolk lecithin of Germany Lipoid GmbH company appropriate amount dissolves with ethanol, then add different amount of tocopherol and ascorbic acid palmitate (AP), mix, concentrate, crystallize, dry, and then get the target egg yolk lecithin after optimization, which is defined as product D-01, D-02, D-03 respectively.

[0055] D-01: the target egg yolk lecithin contains 2% of tocopherol + 2% of AP by mass fraction;

[0056] D-02: the target egg yolk lecithin contains 2% of tocopherol + 4% of AP by mass fraction;

[0057] D-03: the target egg yolk lecithin contains 2% of tocopherol + 6% of AP by mass fraction.

[0058] The process egg yolk lecithin B group (B-01, B-02, B-03), C group (C-01, C-02, C-03), D group (D-01, D-02, D-03) and A group (blank control group: Germany Lipoid GmbH egg yolk lecithin without treatment) prepared in the above examples 1, 2 and 3 are used for the preparation of fat emulsion injection. And from the sterilization oil floating experiment, shear damage experiment and stability experiment after compounding with electrolyte solution of each group emulsion, the effect of fat emulsion prepared by each group of egg yolk lecithin as raw material is evaluated.

[0059] The specific preparation process of fat emulsion injection product is as follows:

[0060] Fat emulsion injection product: fat emulsion injection (C14~24).

[0061] Oil phase: take 200g of soybean oil and 12g of egg yolk lecithin obtained from each group, heat to 60-90℃, stir to dissolve and reserve.

[0062] Water phase: take glycerol 22g and appropriate amount of water for injection

[0063] Mixing: the oil phase is added to the water phase with stirring, and then appropriate amount of water for injection is added to constant volume, and then stirred for an appropriate time.

[0064] Homogenization: appropriate homogenization conditions are adopted for homogenization, and after homogenization, the emulsion pH is adjusted to 8-11 by alkali.

[0065] Sterilization: 121℃, 12min sterilization.

[0066] Effect evaluation experiment one: high temperature destruction resistance of fat emulsion preparation-sterilization oil floating experiment

[0067] 1: Experimental method

[0068] The fat emulsion injection (C14~24) 20% prepared by the above process of each group of egg yolk lecithin is filled in a glass bottle, sterilized at 121℃ for 12min, and the oil floating condition after sterilization is observed.

[0069] 2: The experimental results are shown in Table 1 and Figure 1

[0070] Table 1: Sterilization oil floating experiment results of fat emulsion injection of each group

[0071]

[0072] As can be seen from Table 1 and Figure 1 , after adding ascorbic acid palmitate (AP) in the preparation process of B group egg yolk lecithin, the oil floating phenomenon of the prepared fat emulsion injection after sterilization is obviously improved. In contrast, the C group added tocopherol under the same conditions, but there was no similar effect, and there was slight oil floating and milk droplets. It can be seen that the addition of AP in egg yolk lecithin can resist the destruction of high temperature during sterilization to the fat emulsion, thereby improving the sterilization oil floating phenomenon of the fat emulsion product. In the D group, AP is added at the same time as the addition of tocopherol, and the prepared emulsion can also resist the destruction of high temperature during sterilization to the fat emulsion, thereby improving the sterilization oil floating phenomenon of the fat emulsion product.

[0073] Therefore, compared with the existing process (adding tocopherol), adding appropriate AP in the egg yolk lecithin, or adding appropriate AP and tocopherol at the same time, can improve the emulsifying performance of the egg yolk lecithin, reduce the sterilization oil floating phenomenon of the related emulsion product, improve the quality of the related product, and has obvious advantages. At the same time, it can be seen that the fat emulsion product prepared by the method of the present application will appear a characteristic phenomenon of being evenly distributed on the bottom or body of the bottle after a short time of bottle body turning or shaking.

[0074] Effect evaluation experiment two: physical strength performance of fat emulsion preparation-mechanical shear destruction experiment​

[0075] 1: Experimental method:

[0076] The egg yolk lecithin prepared in each group of the above examples 1, 2, 3 (group B: B-01, B-02, B-03; group C: C-01, C-02, C-03; group D: D-01, D-02, D-03 and group A (blank group) were used as emulsifiers for the preparation of fat emulsion injection (C14~C24) 20%. After the prepared fat emulsion injection was treated by high shear machine 10000r / min for 7min, the volume average particle size was determined by laser particle size analyzer (Malvern 3000), the ability of each group of fat emulsion injection to resist physical damage was evaluated by the particle size distribution and average particle size change of the emulsion after external force damage, and the emulsifying performance of each group of egg yolk powder lecithin was evaluated.

[0077] 2: The experimental results are shown in Table 2 and Figure 2 、 Figures 3 to 12 .

[0078] Table 2: Particle size determination data statistics table of each group of fat emulsion injection shear damage experiment

[0079]

[0080] As can be seen from Table 2, the fat emulsion injection prepared by the process egg yolk lecithin (B, C, D) group of examples 1, 2, 3 and the blank group A after shear damage, example 1 (B group) has no obvious change in fat emulsion particle size distribution after shear, according to Figures 4 to 6 , there is no double peak after shear, the average particle size of the preparation D[4,3] has no obvious change, and the large particle part DV(98) has no obvious change.

[0081] Example 2 (C group) and blank group A (KB group) are similar, the fat emulsion particle size distribution after shear is obviously worse, Figure 3 and Figures 7 to 9 , obvious double peak or even multiple peak appears, the average particle size of the preparation D[4,3] is obviously increased, and the large particle part DV(98) is obviously increased; example 3 (D group) has no obvious change in fat emulsion particle size distribution after shear, Figures 10 to 12 , no double peak appears after shear, the volume average particle size of the preparation D[4,3] has no obvious change, and the large particle part DV(98) has no obvious change.

[0082] The above results show that after adding ascorbic acid palmitate (AP) to the egg yolk lecithin, the prepared fat emulsion has better stability when subjected to external force damage, and the fat emulsion injection product prepared using the egg yolk lecithin containing ascorbic acid palmitate (AP) has better physical stability and is not easily damaged during storage and transportation, and the product quality is more easily guaranteed. In contrast, tocopherol does not have similar effects under the same conditions. Therefore, compared with the existing process, adding an appropriate amount of AP or both AP and tocopherol to the egg yolk lecithin is beneficial to improve the emulsification performance of the egg yolk lecithin and improve the quality of related products, and has obvious advantages.

[0083] Effect evaluation experiment three: fat emulsion preparation tolerance to electrolyte performance - emulsion mixing chamber stability experiment

[0084] 1: Test method

[0085] The fat emulsion injection (C14-C24) 20% prepared from the above-mentioned each group of egg yolk lecithin was mixed with the multi-chamber parenteral nutrition solution: fat emulsion amino acid (17) glucose (11%) injection (the fat emulsion chamber of which is also fat emulsion injection (C14-C24) 20%) in the same proportion, and then the mixed chamber large emulsion particles (the weighted total volume of emulsion particles greater than 5 μm) were measured at 0 h and 24 h, respectively. By comparing the weighted total volume of emulsion particles greater than 5 μm after mixing the above-mentioned each group of fat emulsion injection with electrolyte solution, the tolerance of each group of fat emulsion to electrolyte was evaluated, and the emulsification performance of each group of egg yolk lecithin was evaluated. The fat emulsion amino acid (17) glucose (11%) injection is a generic name of a fat emulsion product, which is composed of a fat emulsion part, an amino acid part and a glucose part. 17 represents that there are 17 kinds of amino acids, and 11% represents that there are 11 g of glucose per 100 mL.

[0086] 2: The experimental results are shown in Table 3 and Figure 13

[0087] Table 3: Detection data statistics table of fat emulsion injection mixed chamber greater than 5 μm emulsion particles at 0 h and 24 h

[0088]

[0089] From Table 3 and Figure 13 ​It can be seen that the fat emulsion injection prepared by the process egg yolk lecithin (B, C, D) group of examples 1, 2, 3 and the blank group A is mixed with amino acid, glucose injection, the mixing cavity 0h and mixing cavity 24h of B-01, B-02, B-03 of example 1 (B group) have no obvious change in the detection results of mixing cavity large emulsion particles, which is obviously better than that of blank A group; the mixing cavity 0h and mixing cavity 24h of C-01, C-02, C-03 of example 2 (C group) have obvious increase in the detection results of mixing cavity large emulsion particles, which is similar to that of blank A group; the mixing cavity 0h and mixing cavity 24h of D-01, D-02, D-03 of example 3 (D group) have no obvious change in the detection results of mixing cavity large emulsion particles, which is obviously better than that of blank A group.

[0090] As known from the infusion industry, particles greater than 5 μm in pharmaceuticals can easily cause thrombosis and other larger medication safety risks during drug infusion. The current pharmacopoeia standard for the detection results of the weighted total volume of emulsion particles greater than 5 μm in fat emulsion injection is ≤0.05%. In the actual clinical use of fat emulsion products, there are cases of mixing electrolyte-containing liquid with fat emulsion for use. There are also products of total-in-one parenteral nutrition solution on the market, such as the above-mentioned fat emulsion amino acid (17) glucose (11%) injection, which is composed of glucose chamber, amino acid chamber and fat emulsion chamber. There are a large number of electrolyte substances such as calcium ions, magnesium ions, sodium ions, phosphate and sulfate in the glucose and amino acid chambers. These electrolyte substances will affect the double electric layer of the emulsion and cause great damage to the stability of the emulsion after being mixed with the fat emulsion. Therefore, the three chambers are isolated and filled separately during product production, and the three parts are mixed before use during clinical use. These similar multi-chamber bag products are all labeled with the stability of the product after mixing, such as the fat emulsion amino acid (17) glucose (11%) injection product, which is labeled with its stability within 24h at 25℃ after mixing of the three chambers. It can be seen that in the fat emulsion industry, the electrolyte tolerance of the emulsion is an important requirement for product quality.

[0091] As can be seen from the above experimental data, the fat emulsion injection prepared using egg yolk lecithin containing ascorbic acid palmitate (AP) has better stability after being mixed with electrolyte solution for a period of time, which can better ensure the stability of the key parameter "weighted total volume of emulsion particles greater than 5 μm" of the fat emulsion product and is more conducive to maintaining the clinical medication safety of the related fat emulsion products. However, tocopherol does not have similar effects under the same conditions. Therefore, compared with the existing process, adding an appropriate amount of AP or both AP and tocopherol to the egg yolk lecithin is beneficial to improve the emulsifying performance of the egg yolk lecithin and improve the quality of the related products, which has obvious advantages.

[0092] In summary, the egg yolk lecithin containing ascorbic acid palmitate (AP) prepared by the method of the present application has higher oxidation resistance due to the presence of AP, and the combination of AP and lecithin can significantly increase the stability of emulsified products (such as fat milk), making it more resistant to high temperature damage, physical external force damage, and electrolyte damage. The above-mentioned fat milk has the ability to resist high temperature damage, physical damage, and electrolyte damage, which is the focus and difficulty of the quality problem in the current fat milk industry. The present application improves the oxidation resistance and emulsification capacity of egg yolk lecithin / lecithin and other related emulsifiers from multiple aspects, which is beneficial to improve the quality of related emulsified products in the industry, and has obvious advantages compared with existing products.

[0093] The above detailed description further explains the purpose, technical solutions and beneficial effects of the present application. It should be understood that the above is only a specific embodiment of the present application and is not used to limit the protection scope of the present application. Any modification, equivalent replacement, improvement, etc. within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A lecithin, characterized in that, The lecithin contains ascorbic acid lipid-soluble derivatives, and the amount of the ascorbic acid lipid-soluble derivatives added is less than or equal to 7.0% of the amount of the lecithin.

2. The lecithin according to claim 1, characterized in that, The lecithin is egg yolk lecithin and / or soybean lecithin.

3. The lecithin of claim 1, wherein, The ascorbic acid lipid-soluble derivatives are at least one of ascorbyl palmitate, ascorbyl stearate, ascorbyl laurate, ascorbyl tetraisopalmitate, ascorbyl ethyl ether, and ascorbyl oleate.

4. The lecithin of claim 1, wherein, The lecithin further contains an antioxidant, and the sum of the amounts of the ascorbic acid lipid-soluble derivatives and the antioxidant added is less than or equal to 7.0% of the amount of the lecithin.

5. A lecithin according to claim 4, characterised in that, The antioxidant is at least one of tocopherol, vitamin E, propyl gallate, octyl gallate, BHA, BHT, and TBHQ.

6. A process for the preparation of lecithin according to any one of claims 1 to 5, characterized in that, The raw material for preparing lecithin is extracted with an organic solvent, filtered to obtain an extract, the extract is refined, the refined filtrate is concentrated, and then crystallized, dried to obtain the lecithin. The ascorbic acid lipid-soluble derivatives are added after extraction with an organic solvent, after refining the extract, after concentrating the refined filtrate, after crystallization, or in the finished lecithin.

7. The method of claim 6, wherein the phospholipid is prepared by the process of claim 1. An antioxidant is also added during the preparation process, and the antioxidant is added together with the ascorbic acid lipid-soluble derivatives.

8. The method of claim 6, wherein the phospholipid is prepared by the process of claim 1. The organic solvent is any one of ethanol, dichloromethane, chloroform, diethyl ether, and n-hexane.

9. An emulsified product, characterized by, The emulsified product contains the lecithin as claimed in any one of claims 1 to 5.

10. An emulsified product according to claim 9, characterised in that The emulsified product is a fat emulsion injection.

Images