乌桕脂及制取的类可可脂的稳定性初步研究  

PRELIMINARY STUDY ON STABILITY OF CHINESE VEGETABLE TALLOW AND COCOA BUTTER EQUIVALENT

作　　者：徐志宏[1] 谢笔钧[2] 池建伟[1] 魏振承[1] 

机构地区：[1]广东省农科院生物技术研究所,广东广州510640 [2]华中农业大学食品科技系,湖北武汉430070

出　　处：《华南师范大学学报（自然科学版）》2001年第4期103-105,共3页Journal of South China Normal University(Natural Science Edition)

摘　　要：Stability of Chinese Vegetable Tallow (CVT) and Cocoa Butter Equivalent (CBE) from CVT at room temperature was studied. The POV of non-deodorized CVT increased to 105.45 mmol/kg after 1 month’s storage at room temperature, while that of refined CVT and CBE increased to 100 mmol/kg after 2 months’ storage at room temperature. The POV of CEB and CVT supplemented with anti-oxidant BHT or TPE was less 15 mmol/kg at room temperature after half a year. The quality of CVT and CBE supplemented with TPE remained unchanged after nearly one year’s storage.Stability of Chinese Vegetable Tallow (CVT) and Cocoa Butter Equivalent (CBE) from CVT at room temperature was studied. The POV of non-deodorized CVT increased to 105.45 mmol/kg after 1 month's storage at room temperature, while that of refined CVT and CBE increased to 100 mmol/kg after 2 months' storage at room temperature. The POV of CEB and CVT supplemented with anti-oxidant BHT or TPE was less 15 mmol/kg at room temperature after half a year. The quality of CVT and CBE supplemented with TPE remained unchanged after nearly one year's storage.

关 键 词：乌桕脂 类可可脂 抗油脂氧化 茶多酚 稳定性 抗氧化剂 保存期 

分 类 号：TQ641[化学工程—精细化工]