代可可脂的热分析研究

利用热分析方法对代、类可可脂进行研究,至今国内外尚未见系统报导.本文采用热分析方法,通过热重(TG)、微分热重(DTG)、差热(DTA)和差示扫描(DSC)求算了天然可可脂和代可可脂的热分解动力学参数;测定了可可脂的熔点、熔化热、可可脂口感与峰面积的相对关系、晶型的转变以及对选择性氢化作出评价等.该研究对代可可脂的热分析理论探讨,特别对代可可脂的生产工艺具有一定参考价值.

Research on Thermal Analysis of the Chinese Tallow Oil Cocoa Butter

The method of Thermal Analysis(TG,DTG,DTA,DSC)has been used in the study of natural cocoa butter and the Chinese tallow oil substitute cocoa butter.By TG(Thermogravimetry)and DTG(Derivative Thermogravi- metry),the kinetic parameters,activation energy(E)and reaction order (n)of the first step thermal decomposition of these cocoa butters are cal- culated:E equals to 15.08kcal/mol and 20.56 kcal/mol;n,2 and 2,respec- tively.By DTA(Differential Thermal Analysis)and DSC(Differential Scan- ning Calorimetry),the melting point,the crystallotype transition and en thalpy of fusion of these cocoa butters are measured,the relationship bet- ween the endothermal peak area and the mouth-feeling of these cocoa butters is established.The selective hydrogenation reaction for making Chinese tal- low oil substitute cocoa butter is also evaluated with DTA curves.