| The refined lard was modified by solvent fractionatied. The iodine value, melting point, fatty acid composition and lard stearin content of the refined lard and fractionated products were analyzed, and the 1,3-dioleoyl-2-palmitoyl triglyceride (OPO) content of the lard olein was determined. The results showed that the melting point of the lard olein lowered and iodine value increased, while the lard stearin was opposite. Refined lard and fractionated products had the same fatty acid composition, in which oleic acid and palmitic acid were the primary. The unsaturated fatty acid content of the lard olein improved significantly, and the saturated fatty acid content declined, while the lard stearin had opposite trends. The Sn-2 fatty acid contributions of the refined lard, lard olein and lard stearin were based on palmitic acid, accounting for 68.74%,63.70%,78.01% respectively.The content of OPO in lard olein (30.43%) was relatively higher than that in the refined lard（22.60%）. The thermodynamic property analysis
results were consistent with the determination results of physicochemical index and analysis fatty acid composition. The research provided a theoretical basis for application of the fractionation of lard olein and lard stearin in food industry. |
