题名

以氫氧化鈉或脂解酶催化甘油解法製備富含雙酸甘油酯大豆油之物理化學特性之探討

并列篇名

Study on the Physical and Chemical Properties of Diacylglycerol-Enriched Soybean Oil Prepared by Sodium Hydroxide- or Lipase- Catalyzed Glycerolysis

DOI

10.6578/TJACFS.202012_58(6).0001

作者

蔡羽豐(Yu-Feng Tsai);徐錫樑(Shyi-Liang Shyu)

关键词

雙酸甘油酯 ; 大豆油 ; 氫氧化鈉催化甘油解法 ; 脂解酶催化甘油解法 ; Diacylglycerol ; Soybean oil ; Sodium hydroxide catalyzed glycerolysis ; Lipase catalyzed glycerolysis

期刊名称

臺灣農業化學與食品科學

卷期/出版年月

58卷6期(2020 / 12 / 01)

页次

139 - 146

内容语文

繁體中文

中文摘要

本研究主要探討大豆油以氫氧化鈉催化甘油解法(SHCG)與脂解酶催化甘油解法(LCG)製備雙酸甘油酯(diacylglycerol, DAG)。將大豆油製備之粗DAG以管柱區分進行純化,得到富含雙酸甘油酯大豆油(Diacylglycerol-enriched soybean oil, DESO),並測定其理化性質。結果顯示,SHCG或LCG製備之DESO,其熔點、黏度、折射率及介電常數皆比大豆油高。然而,其發煙點比大豆油略低。在酸價、過氧化價及硫代巴比妥酸價,大豆油與DESO並無明顯差異,因此,SHCG或LCG皆可製得品質良好的DESO。DESO以X光繞射分析其晶型,SHCG製備之DESO,其晶型主要為β型態(4.6 Å)組成,而LCG製備之DESO,其晶型為β型態(4.6 Å)與β'型態(4.2 Å)所組成。因此,SHCG製備之DESO比LCG製備之DESO穩定。

英文摘要

This study was to investigate the diacylglycerol (DAG) prepared from soybean oil with sodium hydroxide catalyzed glycerolysis (SHCG) and lipase catalyzed glycerolysis (LCG). The crude DAG prepared from soybean oil which was purified by the column fractionation to obtain diacylglycerol-enriched soybean oil (DESO) and determined its physicochemical properties. The results showed that melting point, viscosity, refractive index and dielectric constant of DESO prepared by SHCG or LCG were all higher than that of soybean oil while the smoke point was slightly lower. There was no significant difference between soybean oil and DESO in acid value, peroxide value and thiobarbituric acid value. Therefore, DESO prepared by SHCG or LCG had a good quality. The crystal polymorphism of DESO was determined by X-ray diffractometer. The main crystal form of DESO prepared by SHCG was β-form (4.6 Å) while the DESO prepared by LCG was β-form (4.6 Å) and β'-form (4.2 Å). Therefore, DESO prepared by SHCG was more stable than DESO prepared by LCG.

主题分类 生物農學 > 農業
生物農學 > 森林
生物農學 > 畜牧
生物農學 > 漁業
生物農學 > 農產加工
工程學 > 化學工業
参考文献
  1. AOCS(1992).Official Methods and Recommended Practices of the American Oil Chemists’ Society.Champaign:AOCS Press.
  2. Camelia, G.,Sami, G.,Edward, H. G.,Ben, S. J. H.,Michael, D. P.(1998).Dielectric parameters relevant to microwave dielectric heating.Chemical Society Reviews,27,213-223.
  3. Dalonzo, R. P.,Kozarek, W. J.,Wade, R. L.(1982).Glyceride composition of processed fats and oils as determined by glass capillary gas chromatography.J. American Oil Chemists' Society Soc.,59,292-295.
  4. Friedman, H. I.,Nylund, B.(1980).Intestinal fat digestion, absorption and transport.The American Journal of Clinical Nutrition,33,1108-1139.
  5. Garbolino, C.,Bartoccini, M.,Floter, E.(2005).The influence of emulsifiers on the crystallisation behaviour of a palm oil-based blend.Eur. J. Lipid Sci. Technol.,107,616-626.
  6. Holcapek, M.,Jandera, P.,Zderadicka, P.,Hruba, L.(2003).Characterization of triacylglycerol and diacylglycerol composition of plant oils using high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry.J. Chromatography A,1010,195-215.
  7. IUPAC(1992).International Union of Pure and Applied Chemistry Commission on Oils, Fats and Derivatives.IUPAC Secretariat.
  8. Liu, M.,Fu, J.,Teng, Y.,Zhang, Z.,Zhang, N.,Wang, Y.(2016).Fast production of diacylglycerol in a solvent free system via lipase catalyzed esterification using a bubble column reactor.J. Am. Oil Chem. Soc.,93,637-648.
  9. Masui, K.,Yasunaga, K.,Nishide, T.,Nakajima, Y.,Yasukawa, T.(2001).Physicochemical and frying characteristics of oil high in diacylglycerol.The 2001 PIPC International Palm Oil Congress,8,20-21.
  10. Miklos, R.,Zhang, H.,Lametsch, R.,Xu, X. B.(2013).Physicochemical properties of lard-based diacylglycerols in blends with lard.Food Chem.,138,608-614.
  11. Morita, O.,Soni, M. G.(2009).Safety assessment ofdiacylglycerol oil as an edible oil: a review of the published literature.Food Chem. Toxicol.,47,9-21.
  12. Murata, M.,Hara, K.(1994).Alteration by diglycerols of the transport and fatty acid composition of lymph chylomcrons in rats.BioScience Biotech Biochemistry,58,1416-1419.
  13. Nakajima, Y.,Fukasawa, J.,Shimada, A.(2008).Physicochemical properties of diacylglycerols.Diacylglycerol oil,Champaign and USA:
  14. Nakajima, Y.,Fukasawa, J.,Shimada, A.(2004).Physicochemical properties of diacylglycerol.Diacylglycerol Oil,Champaign and USA:
  15. Paiter, L.,Galvão, J. R.,Stevan, S. L.(2015).Empirical study of the degradation of soybean oil correlated with its dielectric constant based on capacitive sensor.Matéria,20,392-398.
  16. Pazdur, Ł.,Geuens, J.,Sels, H.,Tavernier, S. M. F.(2015).Low Temperature Chemical Synthesis of High Purity Diacylglycerols (DAG) from Monoacylglycerols (MAG).Lipids,50,219-226.
  17. Smithers, G. W.(ed.)(2016).Encyclopedia of Food and Health.Melbourne and Australia:Elsevier Inc..
  18. Talbot, G.(ed.)(2011).Reducing Saturated Fats in Foods.Pennsylvania and USA:Woodhead Publishing Limited.
  19. Yang, J.,Zhao, K. S.,He, Y. J.(2016).Quality evaluation of frying oil deterioration by dielectric spectroscopy.J. Food Engineering,180,69-76.
  20. Yasukawa, T.(1996).T. Yasukawa: Study of monostearin films in the presence of electrolyte. JP Patent 2010558 (1996)..
  21. 王誌宏(2000)。國立臺灣大學農業化學研究所。
  22. 張為憲,孫璐西,李敏雄,林慶文(1995).食品化學.華香園出版社.
  23. 蔡羽豐,徐錫樑。分別以氫氧化鈉及脂解催化甘油解法製備富含雙甘油酯大豆油之最適條件之探討。臺灣農業化學與食品科學,57(2),1-11。