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首页> 外文期刊>Journal of Oleo Science >Characterization of Physicochemical and Thermal Properties and Crystallization Behavior of Krabok (Irvingia Malayans) and Rambutan Seed Fats
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Characterization of Physicochemical and Thermal Properties and Crystallization Behavior of Krabok (Irvingia Malayans) and Rambutan Seed Fats

机译：Krabok（Irvingia Malayans）和红毛丹种子脂肪的理化性质和热性质以及结晶行为的表征

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摘要

Fatty acid composition, physicochemical and thermal properties and crystallization behavior of fats extracted from the seeds of krabok (Irvingia Malayana) and rambutan (Nephelium lappaceum L.) trees grown in Thailand were studied and compared with cocoa butter (CB). The krabok seed fat, KSF, consisted of 46.9% lauric and 40.3% myristic acids. It exhibited the highest saponification value and slip melting point but the lowest iodine values. The three fats displayed different crystallization behavior at 25℃. KSF crystallized into a mixture of β' and pseudo-β' structures with a one-step crystallization curve and high solid fat content (SFC). The fat showed simple DSC crystallization and melting thermograms with one distinct peak. The rambutan seed fat, RSF, consisted of 42.5% arachidic and 33.1% oleic acids. Its crystallization behavior was more similar to CB than KSF, displaying a two-step crystallization curve with SFC lower than that of KSF. RSF solidified into a mixture of β' and pseudo-β' before transforming to β after 24 h. The large spherulitic microstructures were observed in both KSF and RSF. According to these results, the Thai KSF and RSF exhibited physicochemical, thermal characteristics and crystallization behavior that could be suitable for specific applications in several areas of the food, cosmetic and pharmaceutical industries.
机译：研究了在泰国种植的克拉波克（Irvingia Malayana）和红毛丹（Nephelium lappaceum L.）树的种子中提取的脂肪的脂肪酸组成，理化和热学性质以及其结晶行为，并将其与可可脂（CB）进行了比较。蚕豆种子脂肪KSF由46.9％的月桂酸和40.3％的肉豆蔻酸组成。它显示出最高的皂化值和滑移熔点，但碘值最低。这三种脂肪在25℃下表现出不同的结晶行为。 KSF结晶成具有一步结晶曲线和高固体脂肪含量（SFC）的β'和假β'结构的混合物。脂肪显示出简单的DSC结晶和熔化的热分析图，并具有一个不同的峰。红毛丹种子脂肪RSF由42.5％的花生酸和33.1％的油酸组成。它的结晶行为比KSF更类似于CB，显示出两步结晶曲线，SFC低于KSF。 RSF固化成β'和伪β'的混合物，然后在24小时后转变为β。在KSF和RSF中均观察到大的球状微结构。根据这些结果，泰国KSF和RSF表现出理化，热学特性和结晶行为，可能适合于食品，化妆品和制药行业的多个领域的特定应用。

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