不同熔点棕榈油脂肪酸组成和SFC测定分析

分析七种不同棕榈油脂肪酸组成及在0℃~25℃(5℃间隔)温度下固体脂肪含量(SFC)及其变化规律。结果表明:随熔点降低,棕榈酸含量有逐渐降低趋势,而油酸和亚油酸含量则逐渐上升;饱和脂肪酸含量逐渐减少,而不饱和脂肪酸含量则逐渐升高;低熔点棕榈油营养价值要比高熔点棕榈油高;在不同温度段,SFC值增加幅度有所不同。该试验为棕榈油进一步深加工研究提供参考数据。

Determination of fatty acid compositions and solid fat contents in several palm oils with different melting point

The fatty acids compositions and the solid fat contents at the temperature range from 0℃ to 25℃,an interval of 5℃,in seven palm oils with different melting point,were determined.Meanwhile,the change regularities of the above two aims were analyzed.The results show that,the content of palmitic was higher in higher melt palm oil than in lower one,while oleic and linolic acid were contrary.The total content of saturated fatty acids increased with the melting point of palm oil increasing,and the unsaturated reversed inevitably.So the nutritive value in lower melt palm was higher than in higher object.The orderliness that the increase amplitude of solid fat content varies in different temperature segment was also discovered.Some reference data for the study on further processing of palm oil were provided in this paper.