基于中红外光谱的巧克力油脂结构抗热性研究  

Heat resistance of chocolate oil structure based on mid-infrared spectroscopy

作　　者：杜林楠 王晓萱 孟露 李佳欣 于宏伟[1] DU Linnan;WANG Xiaoxuan;MENG Lu;LI Jiaxin;YU Hongwei(College of Chemical Technology, Shijiazhuang University, Hebei, Shijiazhuang 050035, China)

机构地区：[1]石家庄学院化工学院,河北石家庄050035

出　　处：《美食研究》2022年第1期95-100,共6页Journal of Researches on Dietetic Science and Culture

基　　金：河北省高等学校科学技术研究项目(ZC2021250);河北省应用技术大学研究会课题(JY2021003);石家庄市高等教育科学研究项目(20201006)。

摘　　要：采用中红外(MIR)光谱对德芙巧克力(醇黑巧克力、奶香白巧克力和丝滑牛奶巧克力)结构进行检测,并通过变温中红外光谱分析比较3种巧克力的抗热性。调查结果表明德芙巧克力的红外吸收模式包括11种模式:ν_(asCH3-巧克力)、ν_(asCH2-巧克力)、ν_(sCH3-巧克力)、ν_(sCH2-巧克力)、ν_(C=O-巧克力)、ν_(amide-Ⅰ-巧克力)、ν_(amide-Ⅱ-巧克力)、δ_(asCH3-巧克力)、δ_(sCH3-巧克力)、ν_(C-O-巧克力)和ρ_(CH2-巧克力);根据ρ_(CH2-巧克力)对热敏感程度的差异,发现醇黑巧克力油脂结构抗热性要优于奶香白巧克力和丝滑牛奶巧克力。该方法为直观快速检测巧克力油脂结构抗热性提供新的参考。Mid-infrared(MIR)spectroscopy was used to investigate the structure of Dove chocolates(mellow dark,creamy white and silky milk),and the heat resistance of the three chocolates was compared by variable temperature MIR spectroscopy.The results showed that the infrared absorption modes of Dove chocolate included 11 modes:ν_(asCH3),νasCH2,ν_(sCH3),ν_(sCH2),ν_(C=O),ν_(amide-Ⅰ),ν_(amide-Ⅱ),δ_(asCH3),δ_(sCH3),ν_(C-O)andρ_(CH2);according to the difference in the heat sensitivity ofρ_(CH2).It was found that the oil structure of dark chocolate had better heat resistance than creamy white and silky milk chocolate.

关 键 词：巧克力 中红外光谱 变温中红外光谱 油脂结构 抗热性 

分 类 号：TS972.123.6[轻工技术与工程]