譯文大賞

What is Lauric Acid?

什麼是月桂酸

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Lauric acid is found in coconut oil.

在椰子油裡有月桂酸

Lauric acid, also properly known as dodecanoic acid, is a saturated fatty acid commonly found in coconut and palm oils, as well as in milk. Appearing as a white, powdery substance, its main use in manufacturing is as an ingredient in soaps and shampoos. Infants consume it during breastfeeding, and children, teens and adults ingest it by eating the fruits and oils that contain it. Research suggests it can have multiple health benefits because of its antimicrobial properties, but more studies are necessary to confirm initial results.

月桂酸，也可以稱它為十二酸，是一種常見於椰子油、棕櫚油與奶油的飽和脂肪。它本身是一種白色的粉狀物質。在製造業方面，月桂酸的主要用途是作為肥皂跟洗髮精的原料。嬰兒可以從母乳中獲得月桂酸，而小朋友、青少年及成人可以從水果和油品中獲得月桂酸。研究推論，月桂酸有著多重的健康效益是因為它的抗菌的特質，但關於這方面目前仍需要更多研究去證實

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Lauric acid is used in some treatments to treat cold sores.

月桂酸可以用於治療泡疹

Chemical Properties and Appearance 化學性質與外觀

The chemical formula for this substance is C12H24O2. With 12 carbon atoms, it is classified as a medium chain fatty acid. These always have between six and 12 carbon atoms, which distinguishes them from short-chain types of two to six carbon atoms and long-chain versions with more than 12. There are no double bonds between the carbon atoms, so it is a saturated fatty acid. Its molar mass is 200.31776.

月桂酸的化學式為C12H24O2 ，有著12個碳原子的關係，他被歸類為中鏈脂肪酸。而中鏈脂肪酸的碳鏈是介於6-12個碳原子之間，也就是與2-6個碳原子的短鏈還有比12個碳原子來得多的常鏈做了區分。月桂酸的碳原子沒有任何一個是有雙鍵的，也就是說它是屬於一種飽和脂肪。他的莫耳質量〈molar mass〉為200.31776克

According to some sources, it has a scent often described as similar to soap or bay oil. It normally is white in color and occurs as a solid, crystalline powder. The melting point is 109.8°F (43.2°C), while the boiling point is 570°F (298.9°C).

據一些資料來源顯示，它有著與類似於肥皂或是月桂葉油的氣味。正常來說，它是一種白色的固態結晶粉末。月桂酸的熔點為華氏109.8度〈攝氏43.2度〉；沸點為華氏570度〈298.9度〉

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Palm oil is a common source of lauric acid.

棕櫚油是月桂酸的常見來源

Common Sources 食物來源

Dodecanoic acid is found naturally in a handful of sources, primarily plant oils and milk. Coconut milk is probably the best-known source, as 45 – 57% of its fats are lauric. Palm kernel oil and laurel oil also have high concentrations of around 50%. Human breast milk has the next highest level at around 6%, followed by goat and cow’s milk, which both have around 3%.

在自然界中，有很多的食物都含月桂酸，像是棕櫚油跟椰子油，他們的月桂酸含量相當的高。再來就是椰奶了〈一大匙椰奶裡面的脂肪比等量的初榨或是精製初榨椰子油還要少三分之二。所以兩者比較下，椰奶所含的月桂酸的量就比椰子油要少很多〉，它的脂肪酸成分中有45-57%是月桂酸。棕櫚仁油跟月桂油也有著很高的濃度，大約是50%。人類的母奶也有大約6%的濃度，而牛奶以3%緊追在後

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Breast milk contains about 6% lauric acid.

母乳有6%的成分是月桂酸

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Lauric acid can be found in milk.

牛奶也含月桂酸

Manufacturing Uses 製造業的用途

Companies frequently use lauric acid to make shampoo and soap — it is often paired with sodium hydroxide and typically is on product labels as sodium laurel sulfate. Its chemical composition lets it interact with fats, as well as polar solvents, which are substances that dissolve other things and which have a small electrical charge — water is an example. As a result, it can bond with the oils found on hair, after which a person can wash it away. Other common uses include the manufacturing of lauryl acohol, insecticides and cosmetics.

有很多日用品的製造商會使用月桂酸來製造洗髮精跟肥皂-通常都與氫氧化鈉配對，而且一般都會以十二烷基硫酸鈉的名稱顯示在瓶標上。它本身的化學結構，會讓它與脂肪、像水的極性溶劑〈可以溶解其他東西並有著較小的電荷〉作化學反應。結果就是，在人洗髮完後，洗髮精透過月桂酸與油脂作鍵結的方式，讓水沖走油汙。此外，其他常見的用途包括月桂醇、殺蟲劑與化妝品的生產製造

Application in Cooking 烹調方面的應用

Both palm oils and coconut oil, excellent sources of lauric acid, are acceptable for use in cooking. The first type is widely used in commercial food production, because it is relatively inexpensive. The second is prized for its sweet flavor and is often preferred for making particular types of seafood. The use of these options varies by region. In the United States and much of North America, for example, people rely more on vegetable oil, but many tropical countries still predominantly use coconut and palm versions.

棕櫚油與椰子油，這兩個富含月桂酸的食品，是可以用來烹調的食用油。前者常被用於商業食品的生產，是因為它相對地比較便宜。後者以它的甜味而聞名，因此常被加在特別的海鮮食品上。因著各個地區的不同，有著不同的選擇。例如美國與大部分的北美國家多為使用植物油作烹調。但是許多熱帶地區的國家主要是使用椰子油或是棕櫚油。

In recent years, researchers have stigmatized both these oils as being unhealthy, largely due to studies that suggested that saturated fats, including lauric acid, raise “bad” LDL cholesterol and contribute to problems such as heart disease. In reality, many medium-chain fatty acids can be quite beneficial. Experts also now know that the worst offenders are trans fats, which come from the hydrogenation of vegetable oils and which simultaneously raise LDL and lower “good” HDL cholesterol. They recommend avoiding hydrogenated oils for this reason and suggest that, in general, saturated fats such as dodecanoic acid should make up no more than 10% of a person’s dietary calories. A better understanding of the different types of fats and their health implications is leading to coconut and palm oils becoming more popular.

近年來，有研究人員聲稱，這兩種油對人體都是不健康的，大部分的原因是來自於，這些研究都指出這兩種油有飽和脂肪，包括月桂酸，會提升了LDL這樣的“不好”的膽固醇，而且會造成一些像是心臟病的健康問題。事實上，許多中鏈脂肪酸其實是極具有效益的。專家們現在也知道，最不好的油其實是反式脂肪，也就是源自於氫化植物油，這種油會同時提升LDL與降低“好”的HDL膽固醇。他們因此建議要減少攝取這樣的氫化油，另外他們建議：〝一般來說，像是月桂酸這樣的飽和脂肪的熱量不能占超過每日總熱量的10%。〞而近年來，因為越來越多人了解不同種類的脂肪還有他們的健康的效果而讓椰子油與棕梠油越來越受到關注。