机构地区: 东北农业大学食品学院
出 处: 《食品与发酵工业》 2002年第5期50-53,共4页
摘 要: 介绍了卵黄卵磷脂的提取了方法、理化功能性质以及国内外研究进展 ,并对大豆卵磷脂与卵黄卵磷脂进行了比较 ,证明了卵黄卵磷脂的广阔应用前景。 The paper described the physical,chemistry and physiological properties of egg yolk lecithin. The differences of soybean lecithin and egg yolk lecithin were also discussed. The extraction methods was mainly reviewed .It points out that the prospects of egg yolk lecithin are bright.