摘要
采用胰脂酶分解甘油三酯测定结构的方法,对4种芒果(Mangifera indica)脂的组成进行分析,并与可可脂相比较。芒果脂由15—21种甘油酯组成,其中2-位上的脂肪酸中油酸占87—91％,(可可脂为87％)。1,2位的脂肪酸主要为硬脂酸,棕榈酸。其中SOS占34—49％(可可脂中占25％),POS占13—14％(可可脂中占36％)。另外还有单饱和酸甘油酯占19—28％,(可可脂中占8％),三不饱和酸甘油酯1.0—4.0％。结果表明4种芒果脂与可可脂都较接近。
The triglyccridcs from four varieties of Mangifera indica were determined by means of pancreatic lipase hyorolysis technigue and were compared with cocoa butter. The analysis results are as follows. Mango fats are composed of 15-21 kinds of trigly-cerides, of which the oleic acid in 2-position is 87-91% (The content in cocoa butter is 87%) . The fat acids in 1, 3-position are mainly stearic and palmitic acids, arnonc; those, SOS is 34-49% (25% in cocoa butter) , POS is 13-14% (36% in cocoa butter) . In addition, the proportion of monosaturaed glyceridesis is 19-28% ( 8 % in cocoa butter) ; triun-saturaed glycerides is 1.0-4.0%. Analysis results show that the compositions of four kinds of mango fats are close to those of cocoa butter.
出处
《云南植物研究》
CSCD
1990年第2期218-222,共5页
Acta Botanica Yunnanica
基金
中国科学院"七.五"重大科研项目的一部分
关键词
芒果
芒果酯
甘油三酯
Mangifera indica
Mango fat
Triglyccrides
Cocoa bullcr
