蛋黄卵磷脂研究进展：提取、理化性质、改性及应用
Perspectives on lecithin from egg yolk: Extraction, physicochemical properties, modification, and applications.
作者信息
Zhao Feng, Li Rongji, Liu Yun, Chen Haiyan
机构信息
College of Food Science and Engineering, Jilin Agriculture University, Changchun, Jilin, China.
College of Life Sciences, Beijing University of Chemical Technology, Beijing, China.
出版信息
Front Nutr. 2023 Jan 6;9:1082671. doi: 10.3389/fnut.2022.1082671. eCollection 2022.
Egg yolk lecithin has physiological activities as an antioxidant, antibacterial, anti-inflammatory, and neurologic, cardiovascular, and cerebrovascular protectant. There are several methods for extracting egg yolk lecithin, including solvent extraction and supercritical extraction. However, changes in extraction methods and functional activity of egg yolk lecithin are a matter of debate. In this review we summarized the molecular structure, extraction method, and functional activity of egg yolk lecithin to provide a good reference for the development of egg yolk lecithin products in the future.
蛋黄卵磷脂具有抗氧化、抗菌、抗炎以及神经、心血管和脑血管保护剂等生理活性。提取蛋黄卵磷脂有多种方法，包括溶剂萃取和超临界萃取。然而，蛋黄卵磷脂提取方法的变化及其功能活性仍是一个有争议的问题。在本综述中，我们总结了蛋黄卵磷脂的分子结构、提取方法和功能活性，为未来蛋黄卵磷脂产品的开发提供良好的参考。
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