Composition and thermal profile of crude palm oil and its products
Composition and thermal profile of crude palm oil and its products
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DOI：
10.1007/s11746-999-0224-y
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发表时间：
1999-02-01
影响因子：
2
通讯作者：
Asbi, BA
中科院分区：
文献类型：
--
作者：
Man, YBC;Haryati, T;Asbi, BA
采用气相色谱法和高效液相色谱法（HPLC）测定了棕榈油粗品（CPO）、精炼、漂白和精炼（RBD）棕榈油、红棕榈油精和红棕榈硬脂精的脂肪酸和甘油三酯（TG）组成，并采用差示扫描量热法（DSC）分析了它们的热曲线。HPLC色谱图显示，CPO和红棕榈油的TG组成非常相似。结果表明，CPO、红棕榈油、红油精和超级油精主要由单饱和和二饱和TG组成，而红棕榈硬脂主要由二饱和和三饱和TG组成。在DSC冷却热谱图中，三不饱和、单饱和和二饱和TG的峰分别在-48.62至-60.36、-25.89至-29.19和-11.22至-1.69 ℃的范围内，而三饱和TG在13.72至27.64 ℃之间。CPO的加热热谱图表明存在多晶型物变体β（2 π ′）、α和β（1 π ′）。CPO的峰值出现在4.78 ℃。然而，精炼后，峰值移动到6.25摄氏度，变得更小，但更明显，如红色棕榈油热谱图所示。红色棕榈硬脂的加热和冷却热谱图的特征在于尖锐的高熔点（高T）峰温度和短而宽的低熔点（低T）峰温度，表明存在闭塞的油精。然而，对于红色棕榈油精，只有一个放热的低T峰温度。DSC热谱图较好地反映了各种棕榈油及其产品的热行为，可作为棕榈油和红棕榈油分馏的依据。
Gas-liquid chromatography and high-performance liquid chromatography (HPLC) were used to determine fatty acids and triglyceride (TG) compositions of crude palm oil (CPO), refined, bleached, and deodorized (RBD) palm oil, RED palm olein, and RED palm stearin, while their thermal profiles were analyzed by differential scanning calorimeter (DSC). The HPLC chromatograms showed that the TG composition of CPO and RED palm oil were quite similar. The results showed that CPO, RED palm oil, RED olein, and superolein consist mainly of monosaturated and disaturated TG while RED palm stearin consists mainly of disaturated and trisaturated TG. In DSC cooling thermograms the peaks of triunsaturated, monosaturated and disaturated TG were found at the range of -48.62 to -60.36, -25.89 to -29.19, and -11.22 to -1.69 degrees C, respectively, while trisaturated TG were found between 13.72 and 27.64 degrees C. The heating thermograms of CPO indicated the presence of polymorphs morphs beta(2)', alpha, and beta(1)'. The peak of CPO was found at 4.78 degrees C. However, after refining, the peak shifted to 6.25 degrees C and became smaller but more apparent as indicated by RED palm oil thermograms. The heating and cooling thermograms of the RED palm stearin were characterized by a sharp, high-melting point (high-T) peak temperature and a short and wide low-melting point (low-T) peak temperature, indicating the presence of occluded olein. However, for RED palm olein, there was only an exothermic low-T peak temperature. The DSC thermograms expressed the thermal behavior of various palm oil and its products quite well, and the profiles can be used as guidelines for fractionation of CPO or RED palm oil.