STUDIES ON STABILITY OF RAPESEED WET GUM AS A SOURCE OF PHARMACEUTICAL LECITHIN

Lecithin wet gum with high water content is less stable during storage than dry lecithin. Deoiling and dehydrating the fresh gum can result in a purified lecithin of high quality. The stability of rapeseed wet gum obtained from double-zero rapeseed varieties was determined at var ious temperatures. The effect of storage time on volatile substances, acetone insolubles, neutral lipids and acid, iodine, and peroxide valu es were investigated. The rapeseed wet gum stored a little above 20 de grees C is stable for up to ten days, although in the frozen state (-2 0 degrees C) no changes in general composition, acid, iodine, and pero xide values were observed during 24 mon of storage.