Food and Fermentation Industries

DC-MS Distinguish Analysis and Application for Cocoa Butter and Cocoa Butter Substitute

  • Yuan Han ,
  • Ma Yue ,
  • Li Shuang-shi
Expand

Online published: 2012-08-25

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.

Cite this article

Yuan Han , Ma Yue , Li Shuang-shi . DC-MS Distinguish Analysis and Application for Cocoa Butter and Cocoa Butter Substitute[J]. Food and Fermentation Industries, 2012 , 38(08) : 178 -181 . DOI: 10.13995/j.cnki.11-1802/ts.2012.08.011

Outlines

/