| Name | LECITHIN |
| Synonyms | PC LECITHIN LECITHIN SOYBEAN VEGETABLE LECITHIN LECITHIN SOYA BEAN PHOSPHATIDYLCHOLINE LECITHIN (EX SOYBEANS) LECITHIN, FROM SOYBEAN |
| CAS | 8052-43-5 |
| EINECS | 232-307-2 |
| Molecular Formula | C40H82NO9P |
| Storage Condition | -20°C |
| Physical and Chemical Properties | The color of soybean phospholipids mainly comes from two parts: one part is the raw material of soybean, like carotenoids, chlorophyll, etc.; The other part is the brown material generated during processing. The amine group in the browning reaction may be the phospholipid phthalamide in the phospholipid, and the free quinone substance and the bound saccharide in the phospholipid may provide the aldehyde group required for the browning reaction. The aldehyde groups formed on oxidation of unsaturated fatty acids in phospholipids may also be a factor in the formation of the aldehyde amine condensation reaction. The brown matter in phospholipids is characteristic of many aldehyde amine condensation products in foods. Study on the oxidation degree of lecithin: The unsaturated bonds in lecithin molecules are easy to combine with oxygen to form the structure of Diene bonds and oxidize, and the color changes from white to yellow or brown. After oxidation of lecithin, the encapsulation efficiency of the prepared liposomes is low, the leakage rate is increased, and there is hemolytic toxicity, so the degree of oxidation should be controlled. After the oxidation of lecithin, the structure of the two was absorbed at 233 nm. |
| Overview | soybean Lecithin (also known as soybean egg yellow), is a by-product of the process of refining soybean oil, it is obtained by solvent extraction followed by centrifugation followed by washing with alcohol. The granular soybean lecithin on the market is a phospholipid precipitated from soybean oil during degumming, and then processed and dried. Pure soybean lecithin is a brown-yellow waxy solid, easy to absorb water into brown-black gum; Easy to oxidize, from brown to brown-black; Soybean lecithin contains lecithin, cephalin, etc., with anti-aging, prevention of cardiovascular and cerebrovascular diseases and other effects. Soybean lecithin can enhance the ability of cell information transmission, so as to improve the vitality of the brain, improve the ability of cell membrane self repair to protect the liver. |
| Source | soybean lecithin is a basic substance of life, which is not only an important component of human biofilm, it is also a source of choline and fatty acids, which plays a key role in maintaining the physiological activity of the biofilm and the normal metabolism of the body. It is known as the "blood vessel scavenger, often supplement, for the prevention and improvement of cardiovascular and cerebrovascular diseases, brain, prevent fatty liver and liver cirrhosis, beauty of the skin, has a very important role. |
| physical and chemical properties | the color of soybean phospholipids mainly comes from two parts: one part is the introduction of soybean raw materials, like carotenoids, chlorophyll, etc.; The other part is the brown matter produced during processing. The amine group in the browning reaction may be the phospholipid phthalamide in the phospholipid, and the free quinone substance and the bound saccharide in the phospholipid may provide the aldehyde group required for the browning reaction. The aldehyde groups formed on oxidation of unsaturated fatty acids in phospholipids may also be a factor in the formation of the aldehyde amine condensation reaction. The brown matter in phospholipids is characteristic of many aldehyde amine condensation products in foods. Study on the oxidation degree of lecithin: The unsaturated bonds in lecithin molecules are easy to combine with oxygen to form the structure of Diene bonds and oxidize, and the color changes from white to yellow or brown. After oxidation of lecithin, the encapsulation efficiency of the prepared liposomes is low, the leakage rate is increased, and there is hemolytic toxicity, so the degree of oxidation should be controlled. After the oxidation of lecithin, the structure of the two was absorbed at 233 nm. |
| extraction process | the extraction of lecithin from soybean is usually obtained by solvent extraction followed by centrifugation followed by alcohol washing. |
| function | soybean lecithin is the essence material extracted from soybean. It is also one of the lipid components required by the human body, and is mainly used in industry as an emulsifier, a humectant, a thickener, and the like. At the same time, there is the role of nutritional supplements. Most importantly, there are other physiological regulatory effects. Moreover, the main effect depends on phosphatidylcholine, that is, the core of this part is the real lecithin part. 1. Anti-aging there are 6 billion cells constituting the human body. In 1 second, 500,000 will die and 500,000 will be regenerated. As we age, the number of cells that die will increase, and the number of regenerated cells will decrease. Aging begins when the number of cells that die is greater than the number of regenerations. The metabolic process of cells is regulated by the cell membrane. The health of the cell membrane is directly related to the ability of the cell to repair itself, the ability of information transmission, and the ability to resist external invasion, cell activity and regeneration capacity. Cell membrane is mainly composed of lecithin, to the human body to add lecithin, it means that can repair the damaged cell membrane, improve cell membrane function, so that cell membrane softening and rejuvenation, increase cell activity. Through the intake of lecithin, can improve the body's metabolic capacity, self-healing ability and antibody tissue regeneration ability, enhance the vitality of human life, fundamentally delay human aging. 2. Blood vessel scavenger, prevention of cardiovascular and cerebrovascular diseases lecithin can emulsify and decompose lipids, and can emulsify cholesterol and fat attached to the blood vessel wall into microparticles, it is dissolved in the blood and transported back to the liver to be metabolized. Play a role in softening blood vessels, improving serum lipids, removing peroxides, reducing blood cholesterol and fat content, thereby reducing blood viscosity and improving blood circulation, reduces the residence time of fat in the blood vessels. In turn, the nutrient-rich, oxygen-rich blood, unobstructed flow to the brain, heart and other organs. The Department of Food and Nutrition of Keio University School of Medicine in Japan has done clinical experiments, and concluded that: by taking lecithin, can effectively reduce excessive blood lipids and cholesterol, and thus prevent coronary heart disease, hypertension, myocardial infarction, cerebral thrombosis, cerebral hemorrhage, arteriosclerosis and other diseases. |