巧克力食品中可可脂及其代用品的鉴别研究

Identification of Cocoa Butter and Its Substitute Fats in Chocolate Products

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。

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.