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 2monounsaturated 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∶80∶194
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)
