乌桕类可可脂及天然可可脂氧化降解速度的研究  

STUDY ON THE COMPARISON OF OXIDIZATION DECOMPOSITION SPEED OF CTCBE AND CB

作　　者：李彦萍[1] 高荫榆[1] 何小立[1] 陈才水[1] 

机构地区：[1]南昌大学食品科学与工程系,江西南昌330047

出　　处：《郑州工程学院学报》2003年第3期13-15,共3页

基　　金：国家自然科学基金资助项目(20062005);江西省自然科学基金资助项目(0220014)

摘　　要：乌桕类可可脂(CTCBE)是中国特有的专用油脂资源,口感好.能替代天然可可脂(CB)应用于巧克力工业中 CTCBE同CB一样主要含1,3位饱和、2位不饱和的甘三酯.不饱和脂肪酰基易发生活化能很低的自动氧化反应.本实验结果表明:虽然CTCBE的各不饱和脂肪酸成分含量均比CB的低,但其氧化降解速率更快,更容易氧化酸败.在(63±1)℃下,CTCBE中油酸与亚油酸及亚麻酸的分解速度之比为1∶8 0∶19 4.Chinese Tallow Cocoa Butter Equivalent (CTCBE) was the particular resource of special oil, and could replace natural Cocoa Butter (CB) to apply to chocolate industry.CTCBE also mainly contained 2monounsaturated triacylglycerols The unsaturated fatty acids were easily oxidized The results showed that each unsaturated fatty acid from CTCBE was less than that of CB, but CTCBE's oxidiztion speed was faster than CB's CTCBE was quicker to decompose At (63±1)℃, in CTCBE the ratio of oleic acid to linoleic acid to linolenic acid was 1∶80∶194

关 键 词：乌桕类可可脂 专用油脂 天然可可脂 氧化降解速度 巧克力 不饱和脂肪酸 氧化稳定性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程] TS246.57[轻工技术与工程—食品科学与工程]