Study On The Separation And Purification Technology Of Cocoa Butter Equivalents From Mango Kernel Fat

Mango belongs to the evergreen tree of the lacquer tree family and is one of important economic crops of China.Most of the mango nucleus is discarded as waste,although it contains many nutrients such as phenols,acids and esters.The components of Mango kernel fat are very similar to cocoa butter,and are important raw materials for natural cocoa butter equivalents.However,there are few studies on mango kernel fat at present,especially the research on the fractionation process of cocoa butter equivalents in mango kernel fat is rarely reported.In this paper,response surface methodology was used to optimize the extraction process and fractionation process of mango kernel fat.The fatty acid composition and solid fat content of mango kernel fat were analyzed.The difference in solid fat content between cocoa butter and cocoa butter sample equivalents was compared,the aim was to provide scientific reference for finding natural cocoa butter equivalents.The optimum conditions of solvent extraction and microwave.assisted extraction of mango kernel fat were obtained through single.factor and response.surface methodology experiments.The fatty acid composition of mango kernel fat were analyzed using GC.MS technology.The optimum solvent extraction process was as follows: isopropyl alcohol was selected as the extraction solvent,the extraction time was 78.0 min,the ratio of material to liquid was 1:22 g/mL,the extraction temperature was 76.0 ?,the mesh number was 60.0mesh.The maximum extraction rate of the extract was 10.49%.The extract contains five main components such as stearic acid(41.80%),oleic acid(40.65%),palmitic acid(7.19%),linoleic acid(4.45%)and arachidic acid(2.19%).The optimum microwave.assisted extraction process was as follows: microwave time was 44.0 min,solid.liquid ratio was 1:23 g/mL,microwave power was 232.0 W.The maximum extraction rate of the extract was 16.24%.The extract contains five main components including oleic acid(42.32%),stearic acid(40.62%),palmitic acid(6.11%),arachidic acid(2.02%)and behenic acid(2.12%).Through nuclear magnetic resonance map analysis,it can be seen that mango kernel fat has a low solid fat content and a low purity.Compared with solvent extraction,the extraction rate of microwave.assisted extraction increased by 5.76%,to provide further theoretical guidance forfurther exploring the extraction process and methods of mango kernal fat.On the basis of single factor experiments,response surface methodology was used to obtain the optimum process conditions for dry fractionation and solvent extraction of the cocoa butter equivalents in mango kernel fat.The similarities and differences between natural cocoa butter and cocoa butter equivalents by analyzing thesolid fat content.The best process conditions of dry fractionation were as follows: crystal growth time was 7.2 h,crystallization temperature was 22.6 ?,cooling rate was 0.6 ?/h,yield of solid fats reached 17.79%,melting point was 33.0 ?,score value was 22.12.The best process conditions of fractionation were as follows: feed.to.liquid ratio was 1:4 g/mL,crystallization temperature was 22.0 ?,crystallization time was 7.0 h,cooling rate was 1.3 ?/h,the rate of solid fat was 20.16% and its melting point was 34 ?,and the score was 23.72.The solid fat content of the cocoa butter obtained by the two methods of dry fractionation and solvent fractionation is higher than that of the original mango kernel fatl,and its melting point is higher by natural cocoa butter.This has a certain theoretical reference value for finding substitutes for natural cocoa butter.