成份：蛋黄卵磷脂精华、水苏糖精华、棉子糖、果糖等。
Composition: Yolk Lecithin Essence, Stachyose Essence, Raffinose, Functose etc.
最佳工艺条件下，蛋黄卵磷脂的提取率可达93.38%。
Under optimized conditions, the extraction yield of egg yolk lecithin reached to 93.38%.
结果表明，5 %蛋黄卵磷脂促胰岛素经舌下吸收作用较好，且无刺激性。
The result showed that the effect of 5? % egg lecithin on enhancing sublingual absorption of insulin is better than the other enhancers and it has no irritation.
对用超临界CO_2萃取技术制备蛋黄卵磷脂的几种典型工艺进行了归纳、分析和比较。
Induces, analyzes and compares some typical technologies of supercritical CO2 extraction for phospholipids from egg yolk.
方法：用丙酮、乙醇提取蛋黄中的卵磷脂。
Method: to extract lecithin from egg yolk with acetone and ethanol.
卵磷脂是一种乳化剂，它存在于植物(例如：大豆)、鸡蛋黄和其他动物来源中。
Lecithin is an emulsifier. It is found in plants such as soybeans, in egg yolks and in other animal sources.
蛋黄中的卵磷脂可促进肝细胞的再生，还可提高人体血浆蛋白量，增强机体的代谢功能和免疫功能。
Egg yolks in lecithin can promote liver cells regeneration, still can improve human plasma protein quantity, increase the body's metabolism and immune function.
添加富含卵磷脂的蛋黄粉，成品蛋白质含量高达10%以上，是一般乳制品蛋白质含量的几倍以上。
The noodles are added yolk powder which is rich in lecithin, the protein content of the cooked noodles is over 10%, several times that of normal dairy.
采用超临界二氧化碳萃取技术，从蛋黄粉中提取高纯度卵磷脂。
Supercritical CO 2 extraction technology is used extracting high purified lecithin from egg yolk powder.
鸡蛋黄中的卵磷脂、甘油三脂、胆固醇和卵黄素，对神经系统和身体发育有很大的作用。
The lecithin, triglycerides, and cholesterol of egg yolk, plays a significant role in physical development of the nervous system.
传统的蛋黄酱体系是通过蛋黄中发现的甘油卵磷脂来稳定。
The traditional mayonnaise system is stabilized through the glycerophospholipids found in the egg yolk.
传统的蛋黄酱体系是通过蛋黄中发现的甘油卵磷脂来稳定。
The traditional mayonnaise system is stabilized through the glycerophospholipids found in the egg yolk.
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