土生假丝酵母类可可脂的分析及性质研究

Study on the Property of Cocoa Butter Equivalent from Candida humicola

土生假丝酵母在通过正交实验确定出的 2号、10号条件下培养 ,经菌体收集、油脂提取、脂肪酸分析 ,与正交实验结果一致 ,脂肪酸组成相对稳定 ,表现出很好的重现性。在此基础上 ,以天然可可脂为对照 ,对土生假丝酵母类可可脂进行了甘三酯组成的测定及差示扫描量热法 (DSC)分析 ,进一步证明了此条件下的土生假丝酵母类可可脂与天然可可脂在化学组成、结构及物理性质上都非常相似 ,是较为理想的类可可脂。

Under the conditions estaplished from an orthogonal experiment,Candida humicola was cultured on a large scale.Fat was extracted from the mycelium and analyzed.The result was consistent with that of the orthogonal experiment and revealed the relative stability of fatty acid composition in such conditions.The property of candida humicola cocoa butter euivalent was tested through HPLC and DSC analysis with nature cocoa butter as the control.It proved that Candida humicola cocoa butter equivalent is similar to the nature cocoa butter both in chemical structure and in physical property.