食用固体油脂同质多晶现象的研究

本文报道了固体油脂中几种主要成分的同质多晶现象的研究结果。即多晶态的种类、熔点,多晶态间迁移规律,影响迁移速度的因素等。 通过对几种油脂样品的X射线衍射分析及熔点测定,明确了四种样品(POP、SOS、AOA、BOB)中均含有α、β′(除SOS外)、γ、Pseudo—β′、β_2、β_1、六种多晶态。α、β′均为二碳链长晶格,γ、Pseudo-β′、β_2、β_1、除POP外均为三碳链长结构,POP为二、三碳链长结构共存。β_2、β_1的侧面间隔特征图谱与可可脂的Ⅴ、Ⅵ型类似。β_1为热力学稳定体系,其余多晶态放置中会按上述顺序向β_1转化。 本研究为改善固体油脂制品的品质,特别是对提高巧克力、人造奶油等固体油脂食品的质量提供了理论依据。

Study on the Polymorphism of Edible Solidified Oil

This paper provides some research achievements in the polymorphism of several major components in the solidified oil, such as the kinds of po-lymorph, its melting point, the laws governing the transformation among the polymorphs, as well as the factors influencing the transformation rate.AfterX-ray diffractian analysis are made on several samples and their melting poinits determined, it is clear that all the four samples contain six polymorphs, they are α,β' (except SOS), γ, pseudo-β', β2, and β1. Both α and β' have the double chain length structure. γ, pseudo-β', β2 and β1 all have the triple chain length structure exept POP. In which double chain length structure and triple chain length structure coexist.The diagram pattern of side characteristics of β2 and β1 is similar to that of cocoa butter (Type V, YD . β1's structure is thermostatic and the other polymorphs, when processed, will transform to β1 according to the order mentioned earlier.The research establishes a theoretical basis for the quality improvement of solidified oil products, particularly for such edible solidified oil products as chocolate and margarine.