茶多酚/直链淀粉复合物的制备及表征
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摘要
以马铃薯淀粉为原料制备得到直链淀粉,加入一定比例的茶多酚制备茶多酚/直链淀粉复合物。通过单因素实验,研究反应时间、茶多酚添加量和反应温度对茶多酚包埋效果和复合物相对结晶度的影响。通过X-射线衍射图谱分析得到最佳结晶度的复合条件,并对最优复合物进行扫描电子显微镜(SEM)、X-射线衍射(XRD)、红外光谱(IR)的分析和测试。结果表明,最优结晶结构的制备条件为:反应时间为1 h、淀粉/茶多酚配比为10∶1、反应温度为50℃,在该工艺下,制得的B型复合物的结晶度最高,为61.51%; XRD测试复合物为典型的B型结晶结构; SEM图片显示复合物颗粒破碎,形状不规则; IR光谱中,由于直链淀粉-正辛醇复合物中淀粉和正辛醇发生叠加,其特征吸收峰的峰强度比茶多酚/直链淀粉复合物与B型微晶淀粉特征吸收峰的峰强度大。
Potato starch as the experiment material to prepare amylose,and a certain proportion of tea polyphenols were added to prepare tea polyphenols/amylose complexes. Through single factor experiments,the effects of reaction parameters such as reaction time,addition amount of tea polyphenols,and reaction temperature on the tea polyphenols inclusion effect and the crystallinity of the tea polyphenols/amylose complex were investigated. X-ray diffraction patterns were used to obtain the optimal conditions for the crystallinity of complex. And the structure and properties of prepared composites were tested and analyzed by scanning electron microscopy( SEM),X-ray diffraction( XRD) and fourier transformed infra-red spectroscopy( IR).The results showed that the optimal preparation conditions of crystalline structure were as follows: The reaction time 1 h,the starch/tea polyphenols ratio 10∶ 1,and the reaction temperature 50 ℃.Under these conditions,the structure of the composite was B-type and the degree of crystallinity could reach to 61.51%.XRD spctra showed that the structure of the composite was B-type. The SEM image showed that the compound particle was broken and the shape was irregular. IR spectra demonstrated that the characterized absorption peak strength of amylose-n-octanol complex was stronger than that of tea polyphenols/amylose complex and B-type microcrystalline starch because of the superposition of starch and n-octanol.
Potato starch as the experiment material to prepare amylose,and a certain proportion of tea polyphenols were added to prepare tea polyphenols/amylose complexes. Through single factor experiments,the effects of reaction parameters such as reaction time,addition amount of tea polyphenols,and reaction temperature on the tea polyphenols inclusion effect and the crystallinity of the tea polyphenols/amylose complex were investigated. X-ray diffraction patterns were used to obtain the optimal conditions for the crystallinity of complex. And the structure and properties of prepared composites were tested and analyzed by scanning electron microscopy( SEM),X-ray diffraction( XRD) and fourier transformed infra-red spectroscopy( IR).The results showed that the optimal preparation conditions of crystalline structure were as follows: The reaction time 1 h,the starch/tea polyphenols ratio 10∶ 1,and the reaction temperature 50 ℃.Under these conditions,the structure of the composite was B-type and the degree of crystallinity could reach to 61.51%.XRD spctra showed that the structure of the composite was B-type. The SEM image showed that the compound particle was broken and the shape was irregular. IR spectra demonstrated that the characterized absorption peak strength of amylose-n-octanol complex was stronger than that of tea polyphenols/amylose complex and B-type microcrystalline starch because of the superposition of starch and n-octanol.
引文
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[13]刘延奇,牛斌,闫溢哲,等.直链淀粉-正癸醇复合物的制备及表征[J].食品科技,2015(12):232-236.
[2]Liang J,Yan H,Puligundla P,et al.Applications of chitosan nanoparticles to enhance absorption and bioavailability of tea polyphenols:A review[J]. Food Hydrocolloids,2017,69:286-292.
[3]烟利亚,乔小瑞,王萍,等.茶多酚微胶囊化包埋工艺研究[J].食品工业科技,2010(7):251-255.
[4]Seo T R,Kim J Y,Lim S T.Preparation and characterization of crystalline complexes between amylose and C18 fatty acids[J].LWT-Food Science and Technology,2015,64(2):889-897.
[5]Putseys J A,Lamberts L,Delcour J A. Amylose-inclusion complexes:formation,identity and physico-chemical properties[J].Journal of Cereal Science,2010,51(3):238-247.
[6]Cheng W,Luo Z,Li L,et al.Preparation and characterization of debranched-starch/phosphatidylcholine inclusion complexes[J].Journal of Agricultural and Food Chemistry,2015,63(2):634-641.
[7]Liu Y,Xu Y,Yan Y,et al.Application of Raman spectroscopy in structure analysis and crystallinity calculation of corn starch[J].Starch-Strke,2015,67(7/8):612-619.
[8]闫溢哲,史苗苗,刘延奇,等.短直链淀粉-正辛醇复合物的制备及结构表征[J].食品科技,2016(6):274-279.
[9]丁友昌.分光光度法测定茶多酚保健品中茶多酚[J].中国公共卫生,1998,14(9):573-573.
[10]Nara S,Komiya T.Studies on the relationship between water-satured state and crystallinity by the diffraction method for moistened potato starch[J]. Starch-Strke,1983,35(12):407-410.
[11]Shi M,Lianga X,Yan Y,et al. Influence of ethanol-water solvent and ultra-high pressure on the stability of amylose-noctanol complex[J].Food Hydrocolloids,2018,74:315-323
[12]钱志伟,杨留枝,秦令祥,等.V-型直链淀粉-油酸复合物的制备与结构表征[J].食品科技,2011(7):229-232.
[13]刘延奇,牛斌,闫溢哲,等.直链淀粉-正癸醇复合物的制备及表征[J].食品科技,2015(12):232-236.