富含亚油酸塑性脂肪的研制——酯酯交换

Studies on the Preparation of High-Linoleic Plastic Fats by Ester-Ester Interchange

以非传统食用(non-trditional edible)羊脂及红花油按不同的比例用酯酯交换的方法研制富含亚油酸塑性脂肪的设想获得成功。羊脂与红花油以70:30的比例制取的起酥油(Shortening)及以45:55比例制取的人造奶油脂肪(margarine oil),其固体脂肪指数(SFI)曲线均符合要求,具有良好的塑性(Plasticity)。前者含亚油酸25％以上约为普通起酥油的四倍。后者含45％以上,多不饱和酸与饱和酸的比率(P/S)达1.4以上,在美国通用人造奶油脂肪的要求(P/S=1.2～1.6)的上限范围,极富营养,味感可口,无油腻和羊膻气味。 经酯酯交换,脂肪中的维生素E含量损耗殆尽,稳定度下降,但在加入微量的抗氧化剂(antioxidant)后其稳定度即有显著的增强。本文包括用胰脂酶水解方法对酯酯交换前后脂肪甘三酯组份变化的研究。

Success has been achieved already in preparing"highlinoleic"plastic fats by ester-ester interchange(transesterification)with blends of non-traditional edibleoils and fats……mutton tallow and safflower oil in different ratio.Both blendsof tallow 70%:Safflower oil 30%and tallow 45%:Safflower oil 55%provideplastic fats……shortenings and margarine oil which behave well in plasticity.The Solid fat index(SFI)conform with specif ic Standard.The shortenings contains 25%linoleic acid,four times more than that of America standard all-hy-drogenation vegetable shortenings;the margarine oil has 45%or more linoleic,P/S(polyunsaturated/saturated)at 1.4 or more,on the uprange of America standard margarine oils(P/S=1.2-1.6).The plastic fats are very nutritive and without"oil-grain"and"mutton flavour".After the interchangement,the vitamine E in original fats losses almost completely which loweres the stability of transesterified fats,but after addition of antioxidants the fats would not offer any storage problems.In this paper,the change of the structure of triglycerides during transesterification has been researched by modern pancreatic lipase hydrolytic method.