THE PREPARATION OF EGG LECITHIN

Author:

Sinclair R. G.

Abstract

Lecithin completely free of amino nitrogen and having N/P ratios of 1.00 to 1.01 has been obtained by cooling 10% solutions of mixed egg phospholipides in absolute ethanol to −35 °C. and eliminating the insoluble portions by filtration. These samples of lecithin have been considerably more unsaturated (I.N. 70 to 80) than those prepared by the cadmium chloride method of Pangborn (I.N. 55).

Publisher

Canadian Science Publishing

Subject

Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science

Reference8 articles.

Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. CARDIOLIPIN ANTIGEN;Acta Pathologica Microbiologica Scandinavica;2009-08-18

2. Final Report on the Safety Assessment of Lecithin and Hydrogenated Lecithin;International Journal of Toxicology;2001-01

3. A COLUMN CHROMATOGRAPHIC SEPARATION OF CLASSES OF PHOSPHOLIPIDES;Journal of Biological Chemistry;1957-10

4. The phospholipids of fish;Journal of the Science of Food and Agriculture;1956-12

5. Applications of low temperature crystallization in the separation of the fatty acids and their compounds;Progress in the Chemistry of Fats and other Lipids;1955-01

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