巧克力中可可脂与代可可脂的GC-MS分析与营养比较

Analyses and Nutrition Comparison of Cocoa Butter and Cocoa Butter Substitute in Chocolate with GC-MS

根据可可脂与代可可脂中脂肪酸组成的不同,采用气相色谱-质谱联用法(GC-MS)分析巧克力中代可可脂(CBS)及可可脂(CB)的含量。从脂肪酸组成角度比较巧克力与代可可脂巧克力的营养价值。

GC-MS was used to analyze the contents of CB and CBS in chocolate based on the differences of fatty acid components between CBS and CB to compare the nutritional value of chocolate and CBS chocolate from the components of fatty acid.