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| 甘油三酯组成对花生油产生凝固现象影响 |
| Effect of triglycerides composition on solidification phenomenon of peanut oil |
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| DOI： |
| 中文关键词: 花生油 凝固 甘油三酯 |
| 英文关键词:peanut oil solidification triglyceride |
| 基金项目: |
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| 中文摘要: |
| 为探究花生油自然放置在温度变化范围较大的环境中底部出现沉降物，加热后沉降物消失的原因，对底部沉降物的热特性、甘油三酯组成进行分析，初步得出沉降物可能会导致花生油凝固，继续对花生油进行分提，并对固脂进行甘油三酯组成分析和晶型分析，研究发现分提后液脂不易凝固，说明花生油发生凝固的主要原因是受其甘油三酯组成影响；花生油放置温度低于7?℃，以SU2、S2U型甘油三酯为主导，形成β、 β′晶体裹挟周围液态油至凝固，因此在储存过程中由于温度波动，花生油一些高熔点的甘油三酯（以S3、S2U为主）析出沉降导致了沉淀物的产生。 |
| 英文摘要: |
| Peanut oil will appear small amount of sediment at the bottom when placed at a ambient temperature fluctuated greatly, while the sediment can disappear after heating. In order to the study the reason, DSC and TAG analysis of the sediment were performed. The preliminary experiment results showed that the sediment would cause the solidification of peanut oil. Then liquid fraction and solid fraction of peanut oil were separated by fractionation, and the triglyceride composition and crystal of solid fraction were analyzed by TAG and XRD.The results showed that the liquid fraction was difficult to coagulate, indicating that the solidification of peanut oil was mainly affected by triglyceride composition in peanut oil. When peanut oil placed at temperature below 7?℃,the SU2,S2U triglycerides formed β form and β′ form ,and wrapped liquid oil around to solidify, so due to temperature fluctuations during storage, some high-melting point triglycerides, mainly were S3,S2U triglycerides, precipitated out, and sediment produced. |
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