棕榈油与猪油在组成结构和功能特性上的比较

Comparison of fatty acid composition,structure and functional properties of palm oil and lard

比较了3种棕榈油和6种猪油产品在理化指标、营养与功能特性指标以及脂肪酸组成及其在甘油三酯Sn-2位上的分布情况,以判断棕榈油对猪油的可替代性。结果表明,棕榈油和猪油的熔点、碘值、酸值、过氧化值等理化指标很接近;棕榈油不含胆固醇,具有比猪油较高的VE含量和氧化稳定性;在可塑性方面,精炼棕榈油与猪板油相当,而且好于猪杂油和猪膘油,棕榈硬脂与猪骨油相当,棕榈液油与猪皮油相当;虽然棕榈油和猪油的脂肪酸组成具有相似性,猪油的不饱和脂肪酸含量略高于棕榈油的不饱和脂肪酸含量,但是棕榈油的Sn-2位上主要分布不饱和脂肪酸,而猪油的Sn-2位上主要分布饱和脂肪酸,使棕榈油比猪油更加容易消化吸收。

The physical and chemical indexes, nutritional and functional properties, fatty acid composition and their distribution at the Sn - 2 position of triglycerides of three kinds of palm oil products and six kinds of lard products were compared so as to judge the substitutability of palm oil for lard. The results showed that palm oil corresponded closely to lard in the physical and chemical indexes （ melting point,iodine value,acid value and peroxide value） ;palm oil had lower cholesterol content but higher VE content and higher AOM value than lard;refined palm oil had about the same plasticity as leaf lard, both of which were better than pig miscellaneous lard and pig fat oil;palm stearin had about the same plasticity as pig bone oil,palm olein had about the same plasticity as pig skin oil;palm oil had similar fatty acids composition （Cl6：0, C18：0, C18：1, C18：2） to lard,and had slightly lower unsaturated fatty acids content than lard,but the Sn -2 position of palm oil was mainly distributed with unsaturated fatty acids （C18：1, C18：2 ） ,while the Sn- 2 position of lard was mainly distributed with saturated fatty acids （C16：0, C18：0） ,which made palm oil was easier to be digested and absorbed than lard.