猪油溶剂法分提产物性质分析

Property analysis of solvent fractionation products of lard

选取精制猪油为原料,采用溶剂法分提改性,对精制猪油和分提产物进行了碘值、熔点测定以及脂肪酸组成、固体脂肪含量等性质的分析,对分提液脂中1,3-二油酸-2-棕榈酸甘油三酯(OPO)含量进行了测定。结果表明:分提液脂熔点降低,碘值升高,而分提固脂熔点升高,碘值降低;精制猪油和分提产物的脂肪酸种类一致,都以油酸、棕榈酸为主,分提液脂中的不饱和脂肪酸含量明显提高,饱和脂肪酸含量下降,分提固脂则与之相反;精制猪油、分提液脂和分提固脂的Sn-2位脂肪酸分布都以棕榈酸为主,分别占68.74%、63.70%、78.01%;分提液脂中OPO含量为30.43%,相比分提前精制猪油(OPO含量22.60%)有一定程度的富集;热力学性质分析结果与理化指标测定结果以及脂肪酸分析结果趋势一致。分析结果为分提固脂和分提液脂在食品工业中的应用提供了理论基础。

The refined lard was modified by solvent fractionatied. The iodine value, melting point, fatty acid composition and lard stearin content of the refined lard and fractionated products were analyzed, and the 1,3 - dioleoyl - 2 - palmitoyl triglyceride （OPO） content of the lard olein was determined. The results showed that the melting point of the lard olein lowered and iodine value increased, while the lard stearin was opposite. Refined lard and fractionated products had the same fatty acid composition, in which oleic acid and palmitic acid were the primary. The unsaturated fatty acid content of the lard olein improved significantly, and the saturated fatty acid content declined, while the lard stearin had opposite trends. The Sn- 2 fatty acid contributions of the refined lard, lard olein and lard stearin were based on palmitic acid, accounting for 68.74% ,63.70% ,78.01% respectively. The content of OPO in lard olein （30. 43% ） was relatively higher than that in the refined lard（22. 60% ）. The thermodynamic property analysis results were consistent with the determination results of physicochemical index and analysis fatty acid composition. The research provided a theoretical basis for application of the fractionation of lard olein and lard stearin in food industry.