Effect of static magnetic field on crystallization of triacylglycerols
Effect of static magnetic field on crystallization of triacylglycerols
复制标题
DOI：
10.1109/tasc.2004.830738
复制
发表时间：
2004-08
影响因子：
1.8
通讯作者：
M. Miura;A. Kusanagi;S. Kobayashi;S. Tokairin;Z. Jin
中科院分区：
文献类型：
--
作者：
M. Miura;A. Kusanagi;S. Kobayashi;S. Tokairin;Z. Jin
研究了静磁场对三酰基甘油(TAG)结晶的影响。利用超导磁体系统，在5T的恒磁场下熔化和固化标签。利用温度调制差示扫描量热仪(TMDSC)和X射线衍射仪(X射线衍射仪)研究了标签的多晶性。饱和单酸标签(PPP和SSS)在静磁场作用下结晶无明显变化。在饱和-不饱和混合酸标签(PPO和SSO)中，标签的酰基链越短，对静磁场越敏感。对称型标签(POP和SOS)对静磁场的敏感性高于非对称型标签(POS)。对于静磁场作用下晶型结晶的机理过程，还需要进行大量的研究工作。
The influence of the static magnetic field on crystallization of triacylglycerols (TAGs) has been studied. TAGs were melted and solidified under static magnetic field of 5 T with a superconductive magnet system. Polymorphic behavior of TAGs was examined by temperature modulated differential scanning calorimetry (TMDSC) and X-ray diffraction (XRD). Saturated mono-acid TAGs (PPP and SSS) had no change in crystallization under static magnetic field. The shorter was acyl chains of TAGs, the more sensitive to static magnetic field in saturated-unsaturated mixed-acid TAGs (PPO and SSO). Symmetrical type TAGs (POP and SOS) were more sensitive to static magnetic field rather than asymmetrical type of TAGs (POS). Much work is needed to clarify the mechanistic processes of the polymorphic crystallization under static magnetic field.