| .DSC结合HPLC表征糖果人造奶油融化性质的研究[J].中国油脂,2011,(7):.[.Characteristic of melting property of margarine for confection by differential scanning calorimetry combined with HPLC[J].China Oils and Fats,2011,(7):.] |
| DSC结合HPLC表征糖果人造奶油融化性质的研究 |
| Characteristic of melting property of margarine for confection by differential scanning calorimetry combined with HPLC |
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| DOI： |
| 中文关键词: 糖果人造奶油 差式量热扫描 融化性质 甘三酯组成分析 |
| 英文关键词:margarine for confection melting property differential scanning calorimetry TAG composition analysis |
| 基金项目:上海金丝猴公司赞助 |
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| 中文摘要: |
| 应用差式量热扫描技术(DSC)结合高效液相色谱法(HPLC)分析糖果人造奶油的融化性质,并与传统融化性质研究方法--核磁共振法(NMR)测定固体脂肪指数(SFC)进行比较.结果表明:对于甘三酯组成较为复杂的糖果人造奶油,DSC结合HPLC分析法能够更加直观和准确地分析其融化性质,得出理想的糖果人造奶油DSC融化曲线类型,为今后糖果人造奶油融化性质的研究提供参考. |
| 英文摘要: |
| The melting properties of margarine for confection were analyzed by differential scanning calorimetry(DSC)combimed with HPLC,and the method was compared with the traditional method of determining SFC by NMR.The result showed that for the margarine for confection with complex TAG composition,the method of DSC combined with HPLC was better than the traditional method,and it was more accurate to show melting properties,and got ideal DSC melting curves types of margarine for confection. |
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