Zhongguo youzhi (Mar 2023)
棉籽油硬脂和全氢化棉籽油硬脂的组成、热性质和微观结构分析Analysis of compositions, thermal properties and microstructure of cottonseed oil stearin and fully hydrogenated cottonseed oil stearin
Abstract
为扩大棉籽油用途，提高其附加值，采用气相色谱、高效液相色谱、低场脉冲核磁共振分析仪、差示扫描量热仪、X-射线衍射仪和偏光显微镜分析了棉籽油改性后的产物棉籽油硬脂（COS）和全氢化棉籽油硬脂（FHCOS）的脂肪酸组成、甘三酯组成、SFC含量、热性质和微观结构。结果表明：COS主要由不饱和脂肪酸和非三饱和的甘三酯组成，FHCOS几乎全部由饱和脂肪酸和三饱和甘三酯组成；随温度升高，COS的SFC不断降低，FHCOS的SFC在温度高于35℃时开始降低，相同温度下FHCOS的固体脂肪含量（SFC）均高于COS的，COS在结晶和熔化过程中均有2个峰，FHCOS有1个峰，FHCOS的熔化和结晶温度均高于COS的；COS在15 ℃时无明确的晶型及稳定的结构，FHCOS为二倍链长堆积的β′晶型，结晶体为针状或棒状，结晶聚集体为类似玫瑰花状。因此，以COS和FHCOS代替棕榈油作为生产起酥油、人造奶油、黄油等的基料油具有一定的开发和应用前景。 To expand the use of cottonseed oil and increase its added value, the fatty acid compositions, triglyceride compositions, solid fat content (SFC), thermal properties and microstructure of cottonseed oil stearin (COS) and fully hydrogenated cottonseed oil stearin (FHCOS) as modified products of cottonseed oil, were analyzed by gas chromatography, high performance liquid chromatography, low field pulsed nuclear magnetism, differential scanning calorimeter, X-ray diffractometer and polarizing microscope, respectively. The results showed that COS mainly consisted of unsaturated fatty acids and non-trisaturated triglycerides, and FHCOS almost entirely consisted of saturated fatty acids and trisaturated triglycerides. The SFC of COS decreased with the increase of temperature, while the SFC of FHCOS decreased as the temperature was higher than 35℃，and the SFC of FHCOS was higher than that of COS at the same temperature, COS had two peaks in both melting and crystallization, while FHCOS had one peak, and the melting and crystallization temperatures of FHCOS were higher than those of COS. COS had no definite crystal form or stable structure at 15 ℃, while the crystal of FHCOS was double chain length-β′ type. The crystal cluster of FHCOS was needle-like or rod-like, the morphology of the aggregates of these clusters was rosette-like. The study indicated that COS and FHCOS, as a base oil replaced palm oil for the production of shortening, margarine, butter has a certain prospect for development and application.
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