Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their quality

Lecithins are widely used in the food industry as additives. In this regard, requirements for lecithins quality quite high, and development of rapid determination methods their indicators, including acid value, is an urgent task. The article presents research peculiarities vegetable chemical composition a method determining value using pulsed nuclear magnetic relaxation (NMR) method. It was found that studied differ significantly content individual phospholipid groups exhibiting acidic properties. As result fatty acetone-soluble fractions, it highest total monounsaturated acids characteristic sunflower oleic type (81.3 %) rapeseed (66.3 %), polyunsaturated – linoleic (63.6 soybean (67.7 %). Researches NMR characteristics with introduction carbon tetrachloride (CCl 4 ) have been carried out. redistribution component “lecithin-CCl ” system occurs at different ratios each lecithin, which due to peculiarities.