乌桕类可可脂结晶膨胀过程中微观结构的变化  

Microstructure Change during Crystallization Expansion of Chinese Tallow Coca Butter Equivalent

作　　者：黄旭慧[1] 熊涛[2] 曾哲灵[2] 

机构地区：[1]南昌大学计算机技术工程研究所 [2]南昌大学食品科学教育部重点实验室,南昌330047

出　　处：《食品与发酵工业》2006年第12期48-51,共4页Food and Fermentation Industries

摘　　要：结晶过程中乌桕类可可脂(CTCBE)的微观结构发生特殊变化,引起独特的立体膨胀现象。文中采用粉末X射线衍射法对比分析了CTCBE在15℃结晶3 h和5 h后的PXRD图谱,研究了CTCBE结晶膨胀过程中微观结构的变化。结果表明,在CTCBE结晶膨胀的过程中,外部和中部晶区晶面间距都具有增大的趋势,偏移量分别约为0.12?和0.10?。这说明甘油酸三酯分子之间间距的自发增大是引起CTCBE结晶膨胀的根本原因。Tridimensional expansion occurs during crystallization of CTCBE. This paper determined the PXRD patterns of CTCBE during its crystallization at 15℃ and compared these patterns between 3 h and 5 h. The results showed that the lattic space of CTCBE tended to increase during crystallization and expansion. This indicated that the spontaneous increase of lattic space between triacylglycerols molecules was the essential reason for the expansion of CTCBE during crystallization.

关 键 词：乌桕类可可脂 粉末x射线衍射(PXRD) 结晶 膨胀 晶面间距 

分 类 号：TS201.2[轻工技术与工程—食品科学]