| 邹孝强1,郭修圣1，刘文雪1，王钦民2,吴丹琼2，潘月超1,
胡纪洁1,张康1,JANICE Adaeze Nwankwo1.超声辅助多级干法分提无水乳脂组分
物化性质的比较研究[J].中国油脂,2026,52(3):.[ZOU Xiaoqiang1,GUO Xiusheng1, LIU Wenxue1,WANG Qinmin2,WU Danqiong2,
PAN Yuechao1, HU Jijie1, ZHANG Kang1, JANICE Adaeze Nwankwo1.Comparative analysis of physicochemical properties of anhydrous milk fat fractions from ultrasound-assisted multi-stage dry fractionation[J].China Oils and Fats,2026,52(3):.] |
| 超声辅助多级干法分提无水乳脂组分
物化性质的比较研究 |
| Comparative analysis of physicochemical properties of anhydrous milk fat fractions from ultrasound-assisted multi-stage dry fractionation |
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投稿时间：2025-02-16 修订日期：2025-10-13 录用日期：2025-03-03
出版日期：2026-03-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250073 |
| 中文关键词: 无水乳脂 干法分提 超声 结晶 熔点 |
| 英文关键词:anhydrous milk fat dry fractionation ultrasound crystallization melting point |
| 基金项目:国家自然科学基金项目（31601433） |
| 作者 | 单位 | | 邹孝强1,郭修圣1，刘文雪1，王钦民2,吴丹琼2，潘月超1,
胡纪洁1,张康1,JANICE Adaeze Nwankwo1 | 1.江南大学 食品学院,食品科学与资源挖掘国家重点实验室,国家功能食品工程技术研究中心,粮食发酵与食品
生物制造国家工程研究中心,江苏 无锡 214122； 2.伽力森食品生物科技（江苏）有限公司,江苏 泰州 225700 |
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| Author Name | Affiliation | | ZOU Xiaoqiang1,GUO Xiusheng1, LIU Wenxue1,WANG Qinmin2,WU Danqiong2,
PAN Yuechao1, HU Jijie1, ZHANG Kang1, JANICE Adaeze Nwankwo1 | 1.National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, National
Engineering Research Center for Functional Food, State Key Laboratory of Food Science and Resources,
School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2.Kerisom Food Biotechnology ( Jiangsu )Co. , Ltd. , Taizhou 225700, Jiangsu, China |
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| 中文摘要: |
| 旨在为超声辅助无水乳脂（AMF）干法分提的应用提供参考，以AMF为原料，运用超声辅助多级降温干法分提技术，获取不同的分提组分，以未超声处理获得的组分为对照，对其物化性质展开系统分析。结果表明：超声处理对AMF结晶具有显著促进作用，可使分提温度30 ℃与25 ℃的结晶率分别提升至62.77%与60.96%；超声组固脂除分提温度35 ℃的与对照组饱和脂肪酸含量较为接近外，其余固脂的饱和脂肪酸含量、滑动熔点、硬度及固体脂肪含量均低于对照组；超声组与对照组中，固脂的X射线衍射峰均存在典型的β′晶型（分提温度20 ℃除外），但超声组衍射峰强度弱于对照组。综上，超声辅助显著影响了AMF多级干法分提结果，有利于AMF的精细化利用。 |
| 英文摘要: |
| To provide a reference for the application of ultrasound-assisted dry fractionation of anhydrous milk fat (AMF), with AMF as the raw material，the ultrasound-assisted multi-stage cooling dry fractionation technology was employed to obtain different fractionated components. A systematic analysis of their physicochemical properties was then conducted, with a comparison made against the components that had not undergone ultrasonic treatment, which served as the control group. The results showed that ultrasonic treatment significantly promoted the crystallization of AMF, increasing the crystallization rates at 30 ℃ and 25 ℃ to 62.77% and 60.96%, respectively. Except for the solid fraction prepared under 35 ℃, which exhibited a similar saturated fatty acid content to the control, other solid fractions from the ultrasound group showed lower saturated fatty acid content, slip melting point, hardness, and solid fat content compared to the control group. The solid fractions from both groups exhibited the characteristic β′-form crystal structure (except 20 ℃), but the diffraction peak intensity was weaker in the ultrasound group. In conclusion, ultrasound-assistance significantly influences the outcomes of multi-stage dry fractionation of AMF, which is beneficial for the refined utilization of AMF. |
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