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应用薄层扫描法和钼蓝比色法对白扁豆炮制前后磷脂成分的变化进行比较分析。结果表明,白扁豆炒后总磷脂含量及磷脂组分中的磷脂酰胆碱的摩尔百分比含量均有所降低。
The changes of phospholipids before and after processing of white kidney beans were compared by thin-layer scanning and molybdenum blue colorimetry. The results showed that the content of total phospholipids and the content of phosphatidylcholine in the phospholipids were reduced after white lentils were fried.