Effect of Heat Treatment on the Phospholipid Composition in Commercial Soybean Lecithin

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  • 市販大豆レシチン中のリン脂質に対する加熱の影響について
  • シハン ダイズ レシチンチュウ ノ リン シシツ ニ タイスル カネツ ノ エ

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Commercial soybean lecithin was heated at 180°C for 10-120 minutes and its phospholipids were separated by three-solvent,two dimensional thin layer chromatography.Phosphatidylcholine,phosphatidylethanolamine,phosphatidylinositol and unidentified phospholipid were the major phosp holipids.They were reduced from 85.5% at initial to 15.1% by heating for 120 minutes.Phosphatidylethanolamine was decomposed completely and phosphatidylinositol and unidentified phospolipid were reduced to about one third by 10 minutes heating.Phosphatidylcholine content was about 35% after 120 minutes of the unheated soybean lecithin. Lysolecithin was not detected.

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