作　　者： ; ; ;

机构地区： 河南工业大学粮油食品学院

出　　处： 《中国油脂》 2007年第10期38-42,共5页

摘　　要： 对代可可脂(月桂酸型和非月桂酸型)、类可可脂、天然可可脂的组成及性质进行比较研究,主要包括Sn-2位和总脂肪酸组成分析、熔化特性、产品成分和氧化稳定性分析。结果表明,天然可可脂和类可可脂脂肪酸组成较相似,但与代可可脂则差异较大;天然可可脂、类可可脂和月桂酸型代可可脂的DSC曲线图上出现一个陡峭而又强烈的吸收峰,表明熔化范围较窄,成分单一,而非月桂酸型代可可脂的DSC曲线图上出现两个吸收峰,表明熔化范围较宽,成分复杂;天然可可脂、类可可脂和代可可脂中甘三酯含量均大于94%;利用Rancimat测定的天然可可脂、代可可脂的氧化稳定性相对类可可脂的较好。 Comparative study was carried out among cocoa butter replace（nonlauric and lauric）,cocoa butter equivalent and cocoa butter, mainly including fatty acids composition analysis of Sn- 2 position and total sample, melting properties, components and oxidative stability. The results showed that cocoa butter was similar to cocoa butter equivalent in total, but it was greatly different from cocoa butter replace; cocoa butter, cocoa butter equivalent and cocoa butter substitute displayed a steeping and strong exotherm peak in DSC curves, indicating the narrow melting range and a single component, but cocoa butter replace displayed two exotherm peaks, indicating the wide melting range and complex components; the content of triacylglycerol in cocoa butter, cocoa butter equivalent and cocoa butter replace was more than 94%; oxidative stability of cocoa butter equivalent determined by Rancimat was inferior to cocoa butter and cocoa butter replace.

关 键 词： 代可可脂 类可可脂 天然可可脂 脂肪酸组成 氧化稳定性

领　　域： [轻工技术与工程] [轻工技术与工程]