DEGRADATION OF THE LAURIC ACID OILS
DEGRADATION OF THE LAURIC ACID OILS
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DOI：
10.1016/0964-8305(94)90012-4
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发表时间：
1994-01-01
影响因子：
4.8
通讯作者：
KINDERLERER, JL
中科院分区：
文献类型：
--
作者：
KINDERLERER, JL
本文讨论了月桂酸油脂的成分、性质、用途和降解情况。椰子油和棕榈仁油大约含有40%的中链脂肪酸（C6:0 - C12:0）。这些油脂中的中链脂肪酸很容易被以下属的丝状真菌降解，如青霉属、曲霉属、枝孢属、镰刀菌属、木霉属和红曲霉属，降解后产生少一个碳原子的甲基酮。这种变质类型被称为酮型酸败。由皮落青霉引起的酮型酸败可通过以下方式控制：完全没有真菌孢子、温度低于4摄氏度、水分活度低于0.91；添加1000毫克/千克的山梨酸或隔绝氧气。由于椰子油中中链脂肪酸浓度较高，它比棕榈仁油更容易发生酮型酸败。
The composition, properties, uses and degradation of the lauric acid oils have been discussed. Coconut and palm kernel oil contain approximately 40% medium chain fatty acids (C6:0-C12:0). The medium chain fatty acids in these oils are readily degraded by filamentous fungi belonging to the following genera, Penicillium, Aspergillus, Cladosporium, Fusarium, Trichderma and Monascus to give the methyl ketone one carbon atom less. This type of spoilage has been described as ketonic rancidity.Ketonic rancidity caused by Penicillium crustosum can be controlled by the total absence of fungal spores, a temperature less than 4 degrees C, water activity less than 0.91; the addition of sorbic acid at 1000 mg/kg or by the absence of oxygen. Coconut oil is a better substrate for ketonic rancidity than palm kernel oil due to the higher concentration of medium chain fatty acids in the former.