摘要
对牛油基起酥油的起砂部分与未起砂部分分别进行熔点、脂肪酸、甘三酯组成和差示扫描量热仪(DSC)分析,发现起砂部分的甘三酯组成有很大变化,低熔点甘三酯(POL、POO、SOO)含量下降,高熔点甘三酯(POP、POS、SOS)含量升高;起砂部分的DSC曲线趋于复杂。
The melting point, fatty acid, DSC and triglycerides of the shortening, in which the tallow is used as raw material, were studied. The results show that the components of triglycerides in sandy shortening change greatly. The content of low melting triglycerides（ POL,POO,SOO）descend, while the content of high melting triglycerides（ POP,POS ,SOS）rise. And the DSC melting curve of the sandiness is more intricate than that of the non - sandiness.
出处
《中国油脂》
CAS
CSCD
北大核心
2007年第2期52-54,共3页
China Oils and Fats
关键词
牛油
起酥油
起砂
甘三酯分析
tallow
shortening
sandiness
triglycerides analysis
