| 巧克力食品中可可脂及其代用品的鉴别研究 |
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| 引用本文： | 王 红,巢强国,葛 宇,周耀斌,张 辉,雷 涛. 巧克力食品中可可脂及其代用品的鉴别研究[J]. 食品科学, 2009, 30(9): 66-69. DOI: 10.7506/spkx1002-6630-200909015 |
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| 作者姓名： | 王 红 巢强国 葛 宇 周耀斌 张 辉 雷 涛 |
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| 作者单位： | 1.华东理工大学生物工程学院 2.上海质量监督检验技术研究院 |
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| 基金项目： | 上海市质量技术监督局立项项目(2007-22) |
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| 摘 要： | 巧克力食品中的常用油脂主要包括天然可可脂、类可可脂、代可可脂和乳脂，采用高温气相色谱法对这四种油脂的甘油三酯组成进行分离。结果表明，天然可可脂与类可可脂的甘油三酯组成较相似，但与代可可脂完全不同，乳脂的甘油三脂组成非常复杂，以其特殊的峰型区别于其它各脂。通过甘油三酯组成的谱图特征可快速、直观地鉴别出这四种油脂。实际应用可区分市售可可脂巧克力和代可可脂巧克力。
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| 关 键 词： | 巧克力 高温气相色谱 甘油三酯 鉴别 |
| 收稿时间： | 2008-07-02 |
Identification of Cocoa Butter and Its Substitute Fats in Chocolate Products |
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| WANG Hong CHAO Qiang-guo,GE Yu ZHOU Yao-bin ZHANG Hui LEI Tao. Identification of Cocoa Butter and Its Substitute Fats in Chocolate Products[J]. Food Science, 2009, 30(9): 66-69. DOI: 10.7506/spkx1002-6630-200909015 |
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| Authors: | WANG Hong CHAO Qiang-guo GE Yu ZHOU Yao-bin ZHANG Hui LEI Tao |
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| Affiliation: | 1. School of Bioengineering, East China University of Science and Technology, Shanghai 200237, China2. Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China |
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| Abstract: | Common lipids used in chocolate food products comprise of natural cocoa butter, cocoa butter equivalent, cocoa butter substitute (CBS) and milk fat. The compositions of triacylglycerol (TG) in these lipids were analyzed by high temperature gas chromatography (GC). Results showed that natural cocoa butter is similar to cocoa butter equivalent in TG compositions, but it differs from CBS. The TG compositions of milk fat are rather complicated, however, its GC profile is so unique to be recognized easily from other fats. The GC profile characteristics of the four lipids are valuable tool for rapid identification of cocoa butter and its substitute fats. |
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| Keywords: | chocolate high temperature gas chromatography triacylglycerol identification |
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