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油脂与天然脂肪酸, Fats and Natural fatty acids - Coggle Diagram
油脂与天然脂肪酸
天然脂肪酸
不饱和脂肪酸：特点：大多为偶数碳原子，所含双键多顺式，双键位置多位于第九和第十个碳原子之间。通式：CnH2n-2O2。代表性物质油酸（顺-9-十八碳烯酸）n速记法需要结构符合五碳双烯型。
二烯酸：通式CnH2n-4O2，代表性物质亚油酸（顺-9，顺-12-十八碳二烯酸）
三烯酸：通式CnH2n-6O2，代表性物质非共轭α-亚麻酸，共轭α-桐酸。
饱和脂肪酸：通式CnH2nO2。俗名：十二烷酸月桂酸、十四烷酸豆蔻酸、十六烷酸棕榈酸、十八烷酸硬脂酸、二十烷酸花生酸。正癸酸只在少数油脂中存在，十二、十四、十六、二十及二十碳以上的饱和脂肪酸都会使人体血液胆固醇值升高。
特殊脂肪酸：支链脂肪酸、异酸、羟基取代酸（典型：蓖麻酸）、酮基酸、环氧酸、炔酸
脂肪酸：天然油脂加水分解生成的脂肪族羧酸化合物的总称，属于脂肪族的一元羧酸。
特点：多数属于偶碳直链，奇数链较少，支链极少。有顺式和反式构型，重点集中在C4~C22。
甘油三酯
立体专一命名法：sn-1:α, sn-2: β, sn-3: α'
脂肪酸简写：豆蔻酸M；棕榈酸P；硬脂酸St；油酸o
脂肪酸种类、碳链长度、双键数目、几何构型都会影响性质。
学说：全随机分布学说、1-随机-2-随机-3-随机分布学说、1，3-随机-2-随机分布学说
油脂
天然油脂分类
来源：水生动物油脂、陆上动物油脂、乳脂、植物油脂、微生物油脂
脂肪酸组成：乳脂类、月桂酸类、植物脂类、陆上动物脂类、油酸-亚油酸类、芥酸类、亚麻酸类、共轭酸类、水中的动物油类、羟基酸类。
可皂化类脂物：脂肪酸、甘一酯、甘二酯、蜡、磷脂、醚脂等。
不可皂化类脂物：甾醇、维生素、色素、脂肪醇等。
干燥性能：不干性油脂（碘值＜100，分子双键数＜4，空气中不能氧化成膜）、半干性油脂（碘值100~140，分子双键数4~6个，空气中能干燥成膜）、干性油脂（碘值≥140，双键数≥6个，可在空气中氧化成膜）
油脂用途：提供热量，提供人体所必需脂肪酸和各种脂溶性维生素，重要的热媒介质。
油脂在化学概念上被定义为混脂肪酸甘油三酯的混合物，也称酰基甘油酯。
Fats and Natural fatty acids
Natural fatty acids
Saturated fatty acids: general CnH2nO2. N-capric acid is only present in a few fats, and saturated fatty acids above 12, 14, 16, 20 and 20 carbon will increase the blood cholesterol value of the human body.
Unsaturated fatty acids: Characteristics: Most of them are even-numbered carbon atoms, containing double bonds and polycis, and the double bond position is mostly located between the ninth and tenth carbon atoms. General formula: CnH2n-2O2. The representative substance oleic acid (cis-9-octadecenoic acid) n shorthand method needs to be in accordance with the pentacarbon type in structure.
Special fatty acids: branched-chain fatty acids, exotic acids, hydroxy-substituted acids (typical: ricinic acid), ketogenic acids, epoxy acids, alkynes
Dienoic acid: general formula CnH2n-4O2, representative substance linoleic acid (cis-9, cis-12-octadecadienoic acid)
Trienoic acid: general formula CnH2n-6O2, representative substances unconjugated α-linolenic acid, conjugated α-tungic acid.
Fatty acids: a general term for aliphatic carboxylic acid compounds formed by the hydrolysis of natural oils, which belong to the aliphatic monocarboxylic acids.
Features: Most of them belong to the even carbon straight chain, with fewer odd chains and very few branch chains. There are cis and trans configurations, with a focus on C4~C22.
Fats
Classification of natural fats
Sources: aquatic animal fats, terrestrial animal fats, milk fats, vegetable fats, microbial fats
Fatty acid composition: milk fats, lauric acids, vegetable lipids, terrestrial animal lipids, oleic acid-linoleic acid, erucic acid, linolenic acid, conjugated acid, animal oil in water, hydroxy acid.
Saponifiable lipids: fatty acids, glycoester, glyceride, wax, phospholipid, ether lipid, etc.
Non-saponifiable lipids: sterols, vitamins, pigments, fatty alcohols, etc.
Drying performance: non-drying grease (iodine value < 100, molecular double bond number < 4, can not be oxidized in the air to form a film), semi-dry oil (iodine value 100~140, molecular double bond number 4~6, can be dried in the air to form a film), dry oil (iodine value ≥ 140, double bond number ≥ 6, can be oxidized in the air to form a film)
Uses of fats: to provide calories, to provide essential fatty acids and various fat-soluble vitamins for the human body, and to provide important heat mediums.
Fats and fats are chemically defined as mixtures of mixed fatty acid triglycerides, also known as acylglycerides.
Triglycerides
The type of fatty acid, the length of the carbon chain, the number of double bonds, and the geometry all affect the properties.
Stereospecifically numbering: sn-1:α, sn-2: β, sn-3: α'
Fatty acids: myristic acid, palmitic acid, stearic acid, oleic acid
Doctrines: The Theory of Full Random Distribution, 1-Random-2-Random-3-Random Distribution, 1,3-Random-2-Random Distribution