| 乌桕脂及制取的类可可脂的稳定性初步研究 |
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| 引用本文： | 徐志宏,谢笔钧,池建伟,魏振承.乌桕脂及制取的类可可脂的稳定性初步研究[J].华南师范大学学报(自然科学版),2001,0(4):103-105. |
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| 作者姓名： | 徐志宏 谢笔钧 池建伟 魏振承 |
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| 作者单位： | 1. 广东省农科院生物技术研究所,广东广州510640
2. 华中农业大学食品科技系,湖北武汉430070 |
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| 摘 要： | 桕脂及制取的类可可脂的稳定性是一个急待解决的问题 ,本文就此方面作了初步研究 .1 材料与方法1 .1 实验材料(1 )乌桕脂 (皮油 ) :购于湖北罗田 ,粗桕脂酸价ＡＶｋＯＨ=6.69ｍｇ/ｇ ,过氧化值ＰＯＶ =8.49ｍｍｏｌ/ｋｇ ,经脱酸、脱水、脱臭后精炼桕脂ＡＶｋＯＨ=0 .3 7ｍｇ/ｇ ,ＰＯＶ =1 .3 8ｍｍｏｌ/ｋｇ .(2 )类可可脂 ,按文献 1 ]方法制得 . (3 )油脂抗氧化剂 :二丁基羟基甲苯 (ＢＨＴ)市场购买 ,茶多酚 (ＴＰＥ)按文献 2 ]方法制得 .1 .2 实验方法 (1 )抗氧化试验 :按文献 2 ]方法 ,取定量的实验油脂 ,60℃熔解 ,称取…
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| 关 键 词： | 乌桕脂 类可可脂 抗油脂氧化 茶多酚 稳定性 抗氧化剂 保存期 |
| 文章编号： | 1000-5463(2001)04-0103-03 |
| 修稿时间： | 2001年9月3日 |
PRELIMINARY STUDY ON STABILITY OF CHINESE VEGETABLE TALLOW AND COCOA BUTTER EQUIVALENT |
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| XU Zhi-hong ,XIE Bi-jun ,CHI Jian-wei ,WEI Zhen-cheng.PRELIMINARY STUDY ON STABILITY OF CHINESE VEGETABLE TALLOW AND COCOA BUTTER EQUIVALENT[J].Journal of South China Normal University(Natural Science Edition),2001,0(4):103-105. |
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| Authors: | XU Zhi-hong XIE Bi-jun CHI Jian-wei WEI Zhen-cheng |
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| Institution: | XU Zhi-hong 1,XIE Bi-jun 2,CHI Jian-wei 1,WEI Zhen-cheng 1 |
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| Abstract: | Stability of Chinese Vegetable Tallow (CVT) and Cocoa Butter Equivalent (CBE) from CVT at room temperature was studied. The POV of non-deodorized CVT increased to 105.45 mmol/kg after 1 month's storage at room temperature, while that of refined CVT and CBE increased to 100 mmol/kg after 2 months' storage at room temperature. The POV of CEB and CVT supplemented with anti-oxidant BHT or TPE was less 15 mmol/kg at room temperature after half a year. The quality of CVT and CBE supplemented with TPE remained unchanged after nearly one year's storage. |
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| Keywords: | Chinese Vegetable Tallow (CVT) Cocoa Butter Equivalent (CBE) Anti-oxidant Tea polyphenol (TPE) |
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