应用差式量热扫描技术(DSC)结合高效液相色谱法(HPLC)分析糖果人造奶油的融化性质,并与传统融化性质研究方法--核磁共振法(NMR)测定固体脂肪指数(SFC)进行比较.结果表明:对于甘三酯组成较为复杂的糖果人造奶油,DSC结合HPLC分析法能够更加直观和准确地分析其融化性质,得出理想的糖果人造奶油DSC融化曲线类型,为今后糖果人造奶油融化性质的研究提供参考.%The melting properties of margarine for confection were analyzed by differential scanning calorimetry(DSC) combimed with HPLC ,and the method was compared with the traditional method of determining SFC by NMR. The result showed that for the margarine for confection with complex TAG composition, the method of DSC combined with HPLC was better than the traditional method, and it was more accurate to show melting properties,and got ideal DSC melting curves types of margarine for confection.
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