L-抗坏血酸棕榈酸酯对椰子油结晶行为的影响  

Effect of L-ascorbyl palmitate on the crystallization behavior of coconut oil

作　　者：孟校宇 刘春环 曹晨 郑召君 刘元法[1] MENG Xiaoyu;LIU Chunhuan;CAO Chen;ZHENG Zhaojun;LIU Yuanfa(State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国油脂》2020年第11期40-45,共6页China Oils and Fats

基　　金：山东省泰山产业领军人才创新类项目(LJNY2015007);国家自然科学基金(31671786)。

摘　　要：以椰子油作为模型,利用结晶动力学方程、X-射线衍射(XRD)分析、热力学分析以及偏振光显微镜(PLM)观察等方法研究了L-抗坏血酸棕榈酸酯(L-AP)对椰子油结晶行为的影响。结果表明:L-AP提高了椰子油的结晶速率,改变了晶体成核和生长机制;L-AP以"晶种"的方式诱导椰子油的结晶,对其结晶过程产生了促进作用;L-AP没有改变椰子油晶体的晶型以及堆积方式,却增加了晶体纳米片层的厚度;随着L-AP添加量的增加,晶体结构更加致密有序。Coconut oil was used as a model, and the effect of L-ascorbyl(L-AP) on the crystallization behavior of coconut oil was studied by crystallization kinetics equation, X-ray diffraction(XRD), thermodynamic analysis and polarized light microscopy(PLM). The results showed that L-AP increased the crystallization rate of coconut oil and changed the mechanism of nucleation and growth. Moreover, L-AP induced the crystallization as a "seed effect" and promoted the crystallization process of coconut oil. No significant changes were found in the crystal packing mode and crystal form with the addition of L-AP. However, L-AP increased the thickness of the crystal nanosheets. Furthermore, coconut oil presented more ordered the crystal structure as the increase of the dosage of L-AP.

关 键 词：椰子油 L-抗坏血酸棕榈酸酯 结晶动力学 晶型 晶体形态 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS225.1[轻工技术与工程—食品科学与工程]