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我国于2004年7月起正式执行的《巧克力及巧克力制品》国家标准中明确规定巧克力中非可可植物脂肪的添加量不得超过5%,但允许乳脂肪的加入,本文运用气相色谱方法对可可脂、类可可脂、代可可脂、乳脂肪脂肪酸含量特点进行分析,结果发现C14:1只存在于乳脂肪中,且C14:1/C12:0的范围在0.2~0.3之间,根据这一比值可以鉴别出巧克力中除加入乳脂肪外是否添加了代可可脂。通过模拟向可可脂中按比例加入乳脂肪发现C14:1、C16:1和C18:0这三种脂肪酸的含量可以作为定量计算巧克力中掺入乳脂肪的指标。本文为进一步检测巧克力中非可可植物脂肪的含量奠定了基础。
China in July 2004 from the official implementation of the “chocolate and chocolate products,” the national standard clearly stipulates that the non-cocoa chocolate in chocolate should not add more than 5% of fat, but to allow the addition of milk fat, the use of gas chromatography on cocoa butter , Cocoa butter, cocoa butter, milk fat fatty acid content analysis found that C14: 1 exists in milk fat, and C14: 1 / C12: 0 in the range of 0.2 to 0.3, according to this ratio It is possible to identify whether chocolate is added in addition to milk fat on behalf of cocoa butter. By simulating the proportional addition of milk fat to cocoa butter it was found that the content of three fatty acids, C14: 1, C16: 1 and C18: 0, could be used as a quantitative indicator of the incorporation of milk fat into chocolate. This article laid the foundation for the further detection of non-cocoa plant fat in chocolate.