从驼峰中提取的 Hachi（单峰骆驼）脂肪的特性。

Characterization of Hachi (Camelus dromedarius) fat extracted from the hump.

机构信息

King Saud University, College of Science, Chemistry Department, P.O. box 2454, Riyadh 1145, Saudi Arabia.

出版信息

Food Chem. 2013 Aug 15;139(1-4):649-54. doi: 10.1016/j.foodchem.2013.01.118. Epub 2013 Feb 10.

DOI:10.1016/j.foodchem.2013.01.118

Abstract

In this work, the characteristics of fat from the hump of young camels (Hachi) were evaluated. The physicochemical properties of the fat were as follows: melting point, 45°C; saponification value, 202.3 mg KOH/g oil; refractive index (60°C), 1.468; unsaponifiable matter, 1.37%; free fatty acids (as the percentage of oleic acid), 0.96%; and peroxide value, 3.37 mequiv. O2/kg oil. High-resolution (1)H nuclear magnetic resonance ((1)H NMR) was used for the direct determination of the iodine value of Hachi fat (62.74 g/100 g oil). The Hachi fat was composed primarily of oleic acid (33.35%), followed by palmitic acid (26.16%), stearic acid (10.07%), palmitelaidic acid (9.56%) and myristic acid (8.83%). The thermal properties were assessed by thermogravimetry (TG) and derivative thermogravimetry (DTG). The results of the present analytical study showed that Hachi fat could be used in food products and as an important source of biological materials.

摘要

本工作评价了幼驼峰脂（Hachi）的特性。脂肪的理化性质如下：熔点，45°C；皂化值，202.3mg KOH/g 油；折射率（60°C），1.468；不皂化物，1.37%；游离脂肪酸（以油酸的百分比计），0.96%；过氧化值，3.37mequiv. O2/kg 油。高分辨率（1）H 核磁共振（1H NMR）用于直接测定 Hachi 脂肪的碘值（62.74g/100g 油）。Hachi 脂肪主要由油酸（33.35%）组成，其次是棕榈酸（26.16%）、硬脂酸（10.07%）、棕榈油酸（9.56%）和肉豆蔻酸（8.83%）。热性质通过热重分析（TG）和导数热重分析（DTG）进行评估。本分析研究的结果表明，Hachi 脂肪可用于食品和作为生物材料的重要来源。