甘油二酯油的分析及其在面包中的应用初探

Analysis of diacylglyceroland its application in bakery

以磷脂酶A1水解大豆油,生成甘油二酯和脂肪酸,并通过分子蒸馏法提纯得到的甘油二酯油产品。采用气相色谱法测定产品的甘油二酯含量为42%。产品与无水酥油按比例混合用于面包制作,并使用质构仪对面包进行评价。结果表明采用DB-5ht色谱柱的气相法测定甘油二酯的含量,能达到快速、准确的目的。甘油二酯油混合样制作的面包,其柔软度和抗老化性都优于单纯使用无水酥油制作的面包。

Diacylglcerol and free fatty acid were obtained from soybean oil hydrolyzed catalyzed by phospholipase A1.Then, diacylglcerol was purified by molecular distillation.The content of diacylglcerol was 42% detected by GC.Then itwas blended with shortening by a certain ratio and applied in bakeries.The bakery was tested by texture analyzer. The studies showed that gas chromatography with DB-5ht capillary columncan detect the diacylglcerolcontented, it isfasatand accuracy.The bakeries made with the mixof diacylglcerolwere superior in anti- aging and flexibilityto that of made with shortenings only.