反射型X線小角散乱装置による液体油配合脂の研究 (食用固形脂の融点について-5,6-)

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In connection with studies on the correlation between the melting point and polymorphism, the same experiments as before were carried out on samples of hardened soybean oil mixed with six kinds of liquid vegetable oil in proportion of 20, 50 or 80%. In X-ray diffraction, measurement of long spacing was made by the modified apparatus for small-scattering X-ray diffraction of reflection besides that of side spacing by the existing wide-scattering X-ray diffraction.<BR>1) Open-capillary melting point of samples compounded with corn oil or rice oil showed greater changes with lapse of time than that of the samples compounded with soybean oil, cotton seed oil or safflower oil. S.F.I. value at 30°C, 1hr, was greater than that at 10°C, 1hr, and its changes with lapse of time were greater.<BR>2) Melting point and S.F.I. of a sample compounded with rape seed oil showed the same tendency as that of the samples compounded with corn oil or rice oil, indicating the rapid rate of crystallization.<BR>3) Side spacing of the samples allowed to stand at 20°C for 2 days showed a type when not containing liquid oil; β' type in those with 20% oil, β'-3 type in those with 50% oil, and β type in those with 80% oil. There was no difference according to the kind of oil used. Therefore, such minute difference does not allow comparison of melting point and S.F.I. by merely measuring the side spacing.<BR>4) Result of long spacing measurement by the apparatus for small scattering X-ray diffraction of reflection showed that samples compounded with corn oil or rice oil, which showed greater changes in melting point and S.F.I., had larger diffraction intensity than the samples compounded with soybean oil, etc. The greater diffraction intensity signifies promoted crystallization, and this is the reason why there was a marked change in the melting point and a large value of S.F.I..
日本油化学会の論文

反射型X線小角散乱装置による液体油配合脂の研究 (食用固形脂の融点について-5,6-)

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