El-Saied H M, Morsi M K, Amer M M
Z Ernahrungswiss. 1981 Jun;20(2):145-51. doi: 10.1007/BF02021260.
The physical and chemical constants of cocoa shell fat (a by-product resulted during the production of cocoa butter at chocolate factories) were almost identical with those of cocoa butter obtained from the same cocoa beans except for their high acid value. Shell fat contained more amount of phospholipid content (as cephalin) than cocoa butter. The lipid classes were almost the same in cocoa butter and shell fat, however, the latter contained an unidentified constituent which was not found in cocoa butter. The fatty acids were determined quantitatively by GLC, and the results showed that the predominant acids in cocoa butter were palmitic, and oleic. Less amounts of capric, myristic, palmitoleic and linoleic were found in cocoa butter, whereas more amounts of these acids were found in shell fat. Cocoa butter gave higher values of stearic and myristic acids than those of shell fat. Seventeen compounds were detected by GLC in the unsaponifiable matter of both cocoa butter and shell fat from which eight were identified as C30 hydrocarbon, C32 hydrocarbon, squalene, alpha-tocopherol, cholesterol, campsterol, stigmasterol and beta-sitosterol in the two samples. The sterols were determined quantitatively, and it was found that the predominant sterol in cocoa butter and shell fat was B-sitosterol. Cocoa butter contained higher values of stigmasterol than that of shell fat, which contained increasing values of campsterol, low values of cholesterol were found in both samples. Stability of cocoa butter and shell fat towards oxidative rancidity at 100 degrees C was the same (10.5 hrs).
可可壳脂（巧克力工厂生产可可脂过程中产生的一种副产品）的物理和化学常数与从相同可可豆中获得的可可脂几乎相同，只是其酸值较高。壳脂中的磷脂含量（以脑磷脂计）比可可脂更多。可可脂和壳脂中的脂质类别几乎相同，然而，壳脂中含有一种在可可脂中未发现的未知成分。通过气相色谱法对脂肪酸进行定量测定，结果表明可可脂中的主要酸为棕榈酸和油酸。可可脂中发现的癸酸、肉豆蔻酸、棕榈油酸和亚油酸含量较少，而壳脂中这些酸的含量较多。可可脂中的硬脂酸和肉豆蔻酸含量高于壳脂。通过气相色谱法在可可脂和壳脂的不皂化物中检测到17种化合物，其中8种在两个样品中被鉴定为C30烃、C32烃、角鲨烯、α-生育酚、胆固醇、菜油甾醇、豆甾醇和β-谷甾醇。对甾醇进行了定量测定，发现可可脂和壳脂中的主要甾醇是β-谷甾醇。可可脂中的豆甾醇含量高于壳脂，壳脂中的菜油甾醇含量增加，两个样品中的胆固醇含量都较低。可可脂和壳脂在100摄氏度下对氧化酸败的稳定性相同（10.5小时）。
