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作 者 ：王惠英 喻学俭 丁靖垲

期 刊 ：云南植物研究 1990年 12卷 02期 页码：1-3

关键词：芒果；芒果酯；甘汕三酯；可可脂；

Keywords:Mangifera indica,

摘 要 ：采用胰脂酶分解甘油三酯测定结构的方法，对4种芒果（Mangifera indica)脂的组成进行分析，并与可可脂相比较。芒果脂由15—21种甘油酯组成，其中2-位上的脂肪酸中油酸占87-91％，（可可脂为87％）。l，3位的脂肪酸主要为硬脂酸，棕榈酸。其中SOS占34—49％（可脂中占25％），POS占13—14％（可可脂中占36％）。另外还有单饱和酸甘油酯占19—28％,（可可脂中占8％），三不饱和酸甘油酯1.0—4.0％。结果表明4种芒果脂与可可脂都较接近。

Abstract:The triglycerides from four varieties of Mangifera indica were determined by means of pancreatic lipase hyorolysis technigue and were compared with cocoa butter. The analysis results are as follows: Mango fats are composed of 15-21 kinds of trigly-cerides, of which the oleic acid in 2-position is 87%-91%(The content in cocoa butter is 87%) . The fat acids in 1, 3-position are mainly stearic and palmitic acids, among these, SOS is 34-49% (25% in cocoa butter) , POS is 13-14% (36% in cocoa butter) . In ad-dition, the proportion of monosaturaed glyceridesis is 19- 28% ( 8% in cocoa butter) ;triun-saturaed glycerides is 1.0-4.0%. Analysis results show that the compositions of four kinds of mango fats are close to those of cocoa butter.

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