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| 硬脂组成对其热性质、微观结构及形态的影响 |
| Effect of hard fats compositions on their thermal properties, microstructure and morphology |
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| DOI： |
| 中文关键词: 硬脂 组成 热性质 微观结构 微观形态 |
| 英文关键词:composition thermal property microstructure micro morphology |
| 基金项目:“十四五”国家重点研发计划项目（2021YFD2100300） |
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| 中文摘要: |
| 旨在为全氢化硬脂在塑性脂肪、油凝胶等的应用提供一定的开发依据和理论基础，全面分析硬脂组成对其晶体性质的影响。测定了全氢化棕榈仁油（HPKO）、全氢化棕榈油（HPO）、全氢化棉籽油（HCSO）、全氢化大豆油（HSO）、全氢化低芥酸菜籽油（HCO）、全氢化高芥酸菜籽油（HRO）、精炼漆蜡（LW）、可可脂（CCB）的脂肪酸与甘三酯组成、热性质、微观结构及形态，研究硬脂的组成对其热性质、微观结构及形态的影响。结果表明：HPO、HCSO、HSO、HCO均以棕榈酸和硬脂酸为主，HPKO以月桂酸和豆蔻酸为主，HRO以硬脂酸和山嵛酸为主，LW以棕榈酸和油酸为主，CCB以硬脂酸、油酸、棕榈酸为主；硬脂的甘三酯组成对其熔点有很大影响，CCB、HPKO的熔化温度较低，HSO、HCO、HRO的熔化温度较高；HRO虽然含有大量的山嵛酸，但其熔化温度低于HSO和HCO，这可能与甘三酯间的相互作用有关；油脂中高熔点甘三酯含量影响油脂的固体脂肪含量曲线，相同温度下高熔点甘三酯含量高的油脂具有更高的固体脂肪含量，甘三酯间的相互作用也会影响油脂的固体脂肪含量曲线；CCB晶型为β型，HPKO、HPO、HCSO为β′型，HCO、HSO、HRO则为α型，LW为β和β′混合晶型；油脂的甘三酯组成会影响结晶聚集体的形态，高熔点甘三酯含量越高，结晶聚集体越致密有序；测定条件下（25 ℃）油脂的固体脂肪含量也会影响结晶聚集体形态。 |
| 英文摘要: |
| In order to provide certain development basis and theoretical basis for the application of full hydrogenated stearin in plastic fats and oleogels, the influence of stearin composition on its crystal properties was analyzed, the fatty acid and triacylglycerols (TAGs) compositions, thermal properties, microstructure and morphology of hard fats, including fully hydrogenated palm kernel oil (HPKO), fully hydrogenated palm oil (HPO), fully hydrogenated cottonseed oil (HCSO), fully hydrogenated soybean oil (HSO), and fully hydrogenated canola oil (HCO), fully hydrogenated rapeseed oil (HRO), refined lacquer wax (LW) and cocoa butter (CCB) were determined, and the effects of composition of these stearin on their thermal properties, microstructure and morphology were investigated. The results showed that the major fatty acids of HPO, HCSO, HSO and HCO were palmitic acid and stearic acid. Lauric acid and myristic acid were the major fatty acids of HPKO. HRO was mainly composed of stearic acid and behenic acids. LW contained large amount of palmitic acid and oleic acid. The major fatty acids of CCB were stearic acid, oleic acid and palmitic acid. The melting points of these stearin were influenced greatly by their TAGs composition. The melting points of CCB and HPKO were lower relatively, and the melting points of HSO, HCO and HRO were higher. Although HRO contained a lot of behenic acid, its melting point was lower than that of HSO and HCO, which was related to the interaction of TAGs. The content of TAGs with high melting point affected the solid fat content (SFC) profile of the stearin. At the desired temperature, the higher the content of TAGs with high melting points in stearin, the higher the SFC of stearin. SFC profile of stearin was also affected by the interaction of TAGs in them. The crystals in CCB was β form,HPKO, HPO and HCSO were β′ form,HCO, HSO and HRO were α form, LW was a mixture of β and β′ form. The morphology of the crystalline aggregates was affected by TAGs composition in stearin, the higher the content of high melting point TAGs, the denser and more orderly the crystalline aggregates. The SFC of stearin under the determination condition （25 ℃） also influenced the morphology of the crystalline aggregates. |
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