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| 以樟树籽仁油、油茶籽油、全氢化棕榈油
为原料的起酥油基料油的表征 |
| Characteristics of shortening base oil from catalytic transesterification of Cinnamomum camphora seed oil, Camellia oleifera oil and fully hydrogenated palm oil |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.006 |
| 中文关键词: 樟树籽仁油 油茶籽油 全氢化棕榈油 酶促酯交换 中链脂肪酸 起酥油基料油 |
| 英文关键词:Cinnamomum camphora seed oil Camellia oleifera oil fully hydrogenated palm oil enzymatic transesterification medium chain fatty acid shortening base oil |
| 基金项目: |
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| 中文摘要: |
| 采用专一性脂肪酶Lipozyme TL IM，将樟树籽仁油、油茶籽油和全氢化棕榈油按4个质量比（2∶ 2∶ 4, 2∶ 2∶ 5, 2∶ 2∶ 6, 2∶ 2∶ 7）进行sn-1,3位随机酯交换制备起酥油基料油，以物理混合物（PB）为对照对酯交换反应后产品（IP）的脂肪酸组成及熔点、多晶形式、微观结构、甘油三酯（TAG）的组成进行测定。结果表明：酯交换反应后仍有12.21%~16.91%的中链脂肪酸（MCFA）被保留；从DSC熔融曲线发现，相较于PB, IP只产生了一个响应值较弱的峰形，SFC曲线则表现一直陡峭下降的趋势，具有狭窄的塑性范围，是理想的高稳定起酥油基料油；微观结构上表现为更小（约20 μm）球状晶体；IP中生成了新型的TAG种类（CPO, LaOP, LaPP, COS, CPS等）。总体而言，合成的起酥油基料油在能保证正常膳食长链脂肪酸（LCFA）摄入的同时，还能提供一定量MCFA的摄入，被人体快速吸收，具有一定的营养功能。 |
| 英文摘要: |
| Cinnamomum camphora seed oil, Camellia oleifera oil and fully hydrogenated palm oil were mixed with mass ratio(2∶ 2∶ 4, 2∶ 2∶ 5, 2∶ 2∶ 6, 2∶ 2∶ 7) and subjected to random transesterification of sn-1, 3 position to prepare shortening base oil with Lipozyme TL IM as catalyst.With physical blends (PB) of the three oils as control,the fatty acid composition,melting point, polymorphic form, microstructure and triacylglyceride (TAG)composition of the transesterified products (IP) were determined. The results showed that medium chain fatty acids(MCFA) with content of 12.21%-16.91% was still reserved in IP.From the DSC melting curve, it was found that IP only produced a peak shape with a weak response value compared to PB,and the solid fat content (SFC) in IP showed a steep decline in the trend with a narrow plastic range, which was a good indication of ideal high-stability shortening base oil. IP also had a smaller microstructure (about 20 μm) of spherical crystals. Importantly, compared with PB, it was found that new types of TAG (CPO, LaOP, LaPP, COS, CPS, etc.) were produced in IP. In general, the synthetic shortening base oil could provide a certain amount of MCFA intake while ensuring normal dietary long chain fatty acids (LCFA) intake, and was quickly absorbed by the human body and had a certain nutritional function. |
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