食品与发酵工业2012，Vol.38Issue(8)：178-181,4.
可可脂与代可可脂的GC-MS鉴别分析及应用
DC-MS Distinguish Analysis and Application for Cocoa Butter and Cocoa Butter Substitute
摘要
Abstract
Through the quick analysis of the composition of fatty acids in CB and CBS, we found the remarkable differences in composition between CB and CBS. These results are used as evidence to differentiate the CB and CBS. The results indicate that： In CBS, the dodecanoic acid makes up 49. 083% of total fatty acid, While in CB, the major fatty acid is octadecanoic acid, which makes up 34. 488% of the total fatty acid; and oleic acid was 31. 919%. No dodecanoic acid was found in CB. The detection of weather dodecanoic acid was exit can be used as the evidence of CBS.关键词
可可脂/代可可脂/脂肪酸/气相色谱-质谱联用Key words
cocoa butter/cocoa butter substitute/fatty acids/GC/MS分类
轻工纺织引用本文复制引用
苑函,马越,李双石..可可脂与代可可脂的GC-MS鉴别分析及应用[J].食品与发酵工业,2012,38(8):178-181,4.基金项目
“北京市属高等学校人才强教计划资助项目”PHR （）
