甘油二酯油的分析及其在面包中的应用初探

摘要

以磷脂酶A1水解大豆油,生成甘油二酯和脂肪酸,并通过分子蒸馏法提纯得到的甘油二酯油产品.采用气相色谱法测定产品的甘油二酯含量为42％.产品与无水酥油按比例混合用于面包制作,并使用质构仪对面包进行评价.结果表明采用DB-5ht色谱柱的气相法测定甘油二酯的含量,能达到快速、准确的目的.甘油二酯油混合样制作的面包,其柔软度和抗老化性都优于单纯使用无水酥油制作的面包.%Diacylglcerol and free fatty acid were obtained from soybean oil hydrolyzed catalyzed by phospholipase A1.Then,diacylglcerol was purified by molecular distillation.The content of diacylglcerol was 42％ detected by GC.Then itwas blended with shortening by a certain ratio and applied in bakeries.The bakery was tested by texture analyzer.The studies showed that gas chromatography with DB-5ht capillary columncan detect the diacylglcerolcontented,it isfasatand accuracy.The bakeries made with the mixof diacylglcerolwere superior in antiaging and flexibilityto that of made with shortenings only.