泽泻淀粉及其辛烯基琥珀酸淀粉酯的性质研究
|
摘要
泽泻，为泽泻科植物泽泻Alisma orientalis(Sam．)Juzep．的块茎，产量丰富，淀粉含量高，是一种丰富的淀粉资源。目前泽泻的应用主要在临床和保健食品两个方面，关于泽泻淀粉的相关研究还没有报道。为促进泽泻的综合利用，本实验对泽泻淀粉的提取工艺、理化性质及其辛烯基琥珀酸酯的理化性质进行了研究。
首先，本实验采用湿法提取泽泻淀粉，对影响泽泻淀粉质量的几个关键步骤进行优化，结果表明：采用0.02mol／L饱和石灰水(pH=10)浸泡，破碎细度为15μm，采用碱洗法去除蛋白质，提取淀粉得率较高，淀粉中蛋白质含量较少。
然后，采用电子显微镜、光学显微镜观察泽泻淀粉的颗粒形状，并测定了泽泻淀粉的膨胀度、溶解度、RVA粘度曲线和淀粉糊的性质。结果为：(1)泽泻淀粉的粒径大小范围为2.50～13.75μm，其形状多为椭圆形和近圆形，表面光滑，具有单粒和复粒。(2)泽泻淀粉具有典型的二段膨胀过程，属限制型膨胀淀粉。(3)比较不同淀粉的RVA粘度曲线得出：泽泻淀粉的糊化温度高于马铃薯淀粉，低于玉米淀粉，峰值粘度、破损值低于马铃薯淀粉，稍高于玉米淀粉，峰值时间与玉米淀粉相同；比较在不同介质条件下泽泻淀粉的RVA粘度曲线得出：酸性条件下，泽泻淀粉的糊化温度升高，峰值粘度降低；碱性条件下，糊化温度、峰值粘度都降低；添加蔗糖和NaCl条件下，泽泻淀粉的糊化温度均升高，峰值粘度、最终粘度均增加。(4)泽泻淀粉糊属于短糊，非牛顿流体。泽泻淀粉糊的透明度低于玉米淀粉和马铃薯淀粉，凝沉稳定性和冻融稳定性介于玉米淀粉与马铃薯淀粉之间。添加蔗糖和柠檬酸会增加泽泻淀粉糊的透明度和凝沉稳定性，添加NaCl则会降低。
最后，采用光学显微镜观察辛烯基琥珀酸淀粉酯的颗粒形态，并测定淀粉酯的反应效率、膨胀度、RVA粘度曲线以及淀粉酯糊的透明度、凝沉稳定性、冻融稳定性、流变性和乳化性等。结果为：(1)泽泻淀粉酯化后，颗粒表面有轻微腐蚀；酶解辛烯基琥珀酸淀粉酯颗粒表面则出现明显腐蚀。(2)在相同的反应条件下进行辛烯基琥珀酸酯化反应，泽泻淀粉酯的取代度和反应效率都高于马铃薯和玉米淀粉。(3)从RVA粘度曲线上可以看出，随着取代度增加，辛烯基琥珀酸泽泻淀粉酯的糊化温度降低，峰值粘度增加。(4)随着取代度增加，淀粉酯的膨胀度增大，透明度、凝沉稳定性变好，冻融稳定性变差。添加蔗糖，糊的透明度增加；添加少量蔗糖，糊的凝沉稳定性降低，随着添加量增加，凝沉稳定性逐渐变好。添加柠檬酸，糊的透明度降低；添加少量的柠檬酸，淀粉酯糊的凝沉性稳定性变差，当添加量增加到一定量时，糊变得很稳定，不出现凝沉现象；添加NaCl则会降低糊的透明度、加剧糊的凝沉。(5)在室温条件下，辛烯基琥珀酸淀粉酯糊为非牛顿流体，且其稠度系数k、粘度系数n值随取代度的增加而增大。(6)随着取代度的增加，辛烯基琥珀酸淀粉酯糊的乳化稳定性能呈抛物线变化；淀粉酯的添加量为1.2％和乳化均质时间为1min时，乳化性能较好。(7)随着水解率(DE％)的增加，酶解辛烯基琥珀酸淀粉酯的RVA粘度曲线的糊化温度先升高后降低，峰值粘度逐渐降低，回升值下降；乳化稳定性增强。
Rhizoma Alismatis, the tubers of Alisma orientalis (Sam.) Juzep., was a rich resource in starch.Rhizoma Alismatis was mainly used in clinic and health food.It has not been researched about Rhizoma Alismatis starch until now. This experiment studied on extraction, properties of Rhizoma Alismatis starch as well as the properties of Octenyl Succinic Anhydride modified Rhizoma Alismatis starch.in order to promote the Rhizoma Alismatis comprehensive utilization.
First, this experiment optimized several essential steps of Wet Milling Processing to extract Rhizoma Alismatis starch, which affected Rhizoma Alismatis starch quality.It showed that the most output and the least protein content of starch were extracted by steeping in 0.02mol/L saturated limewater (pH=10), milling degree with 15μm and wiping off protein under alkali condition.
Secondly, Rhizoma Alismatis starch granules were observed by scanning electron microscopy(SEM), Optical Microscope, and determined the solubility, swelling capacity, RVA viscosity profiles ,the paste properties of Rhizoma Alismatis starch. The results showed that: (1) Rhizoma Alismatis starch granules were mainly ellipse or rotundity, smooth surface, single or plural grain and its diameter range was 2.50～13.75μm.(2) Rhizoma Alismatis starch had typical Second Expansion Process ,so it belonged to the restrictive type (3) From RVA viscosity profiles, the gelatinization temperature of Rhizoma Alismatis starch was higher than potato starch, lower than corn starch, peak viscosity,break down were higher than corn starch, lower than potato starch,pasting time was same as corn starch;gelatinization temperature raised and peak viscosity reduced under acidic condition; gelatinization temperature and peak viscosity both recuced under alkali condition; gelatinization temperature raised, peak viscosity and final viscosity increased with sucrose and NaCl.(4) The paste of Rhizoma Alismatis starch was short paste, Non-Newtonian Flows. The transparency of Rhizoma Alismatis starch paste was lower than corn and potato;the retrogradation and the freeze-thaw were between potato and corn;the retrogradation and freeze-thaw became better with sucrose and citric acid, but it was opposite with NaCl.
Finally, Octenyl Succinic Anhydride modified Rhizoma Alismatis starch (Rhizoma Alismatis OSA-Starch) granules were observed by Optical Microscope.The reaction efficiency, swelling capacity, RVA viscosity profiles, and the paste properties which including transparency, freeze-thaw, retrogradation, emulsification and theological properties were determined. The results showed that: (1) the OSA-statch granules surface had minor corrosion; the enzymolysised OSA-starch granule surface appeared remarkable corrosion. (2)The degree of the substitute and reaction efficiency of Rhizoma Alisrnatis OSA-starch was higher than the potato and corn under the same reaction conditions. (3) From RVA viscosity profiles of Rhizoma Alismatis OSA-starch, the gelatinization temperature lowered, the peak viscosity increased with the degree of substitute increased.(4)while the degree of substitute increased, the swelling capacity was gradually increased, the transparency and retrogradation got better, and the freeze-thaw deteriorated.The transparency increased under sucrose condition; the retrogradation lowered by adding a small amount of sucrose, but it gradually changed for the better along with the increased addition. The transparency lowered under citric acid condition; the retrogradation became worse by adding a small amount of sucrose, but the paste was very stable, even there was no retrogradation when up to a certain amount. Add salt would reduce the transparency of the paste, and aggravate the retrogradation of the paste. (5) Rhizoma Alisrnatis OSA -starch paste belonged to Non-Newtonian Flows and its consistency coefficient (k), viscosity behavior index (n) increased with the increased degree of substitute.(6) The emulsification of Rhizoma Alismatis OSA-starch changed like parabola with the increased degree of substitute; the emulsification was better while the OSA-starch content was 1.2% and the homogenization time was 1 min. (7) When the Dextrose Equivalent (DE%)increased, the gelatinization temperature oftbe RVA viscosity profiles of enzymolysised Rhizoma Alismatis OSA -starch raised first, then decreased gradually, peak viscosity and break down minished.
首先，本实验采用湿法提取泽泻淀粉，对影响泽泻淀粉质量的几个关键步骤进行优化，结果表明：采用0.02mol／L饱和石灰水(pH=10)浸泡，破碎细度为15μm，采用碱洗法去除蛋白质，提取淀粉得率较高，淀粉中蛋白质含量较少。
然后，采用电子显微镜、光学显微镜观察泽泻淀粉的颗粒形状，并测定了泽泻淀粉的膨胀度、溶解度、RVA粘度曲线和淀粉糊的性质。结果为：(1)泽泻淀粉的粒径大小范围为2.50～13.75μm，其形状多为椭圆形和近圆形，表面光滑，具有单粒和复粒。(2)泽泻淀粉具有典型的二段膨胀过程，属限制型膨胀淀粉。(3)比较不同淀粉的RVA粘度曲线得出：泽泻淀粉的糊化温度高于马铃薯淀粉，低于玉米淀粉，峰值粘度、破损值低于马铃薯淀粉，稍高于玉米淀粉，峰值时间与玉米淀粉相同；比较在不同介质条件下泽泻淀粉的RVA粘度曲线得出：酸性条件下，泽泻淀粉的糊化温度升高，峰值粘度降低；碱性条件下，糊化温度、峰值粘度都降低；添加蔗糖和NaCl条件下，泽泻淀粉的糊化温度均升高，峰值粘度、最终粘度均增加。(4)泽泻淀粉糊属于短糊，非牛顿流体。泽泻淀粉糊的透明度低于玉米淀粉和马铃薯淀粉，凝沉稳定性和冻融稳定性介于玉米淀粉与马铃薯淀粉之间。添加蔗糖和柠檬酸会增加泽泻淀粉糊的透明度和凝沉稳定性，添加NaCl则会降低。
最后，采用光学显微镜观察辛烯基琥珀酸淀粉酯的颗粒形态，并测定淀粉酯的反应效率、膨胀度、RVA粘度曲线以及淀粉酯糊的透明度、凝沉稳定性、冻融稳定性、流变性和乳化性等。结果为：(1)泽泻淀粉酯化后，颗粒表面有轻微腐蚀；酶解辛烯基琥珀酸淀粉酯颗粒表面则出现明显腐蚀。(2)在相同的反应条件下进行辛烯基琥珀酸酯化反应，泽泻淀粉酯的取代度和反应效率都高于马铃薯和玉米淀粉。(3)从RVA粘度曲线上可以看出，随着取代度增加，辛烯基琥珀酸泽泻淀粉酯的糊化温度降低，峰值粘度增加。(4)随着取代度增加，淀粉酯的膨胀度增大，透明度、凝沉稳定性变好，冻融稳定性变差。添加蔗糖，糊的透明度增加；添加少量蔗糖，糊的凝沉稳定性降低，随着添加量增加，凝沉稳定性逐渐变好。添加柠檬酸，糊的透明度降低；添加少量的柠檬酸，淀粉酯糊的凝沉性稳定性变差，当添加量增加到一定量时，糊变得很稳定，不出现凝沉现象；添加NaCl则会降低糊的透明度、加剧糊的凝沉。(5)在室温条件下，辛烯基琥珀酸淀粉酯糊为非牛顿流体，且其稠度系数k、粘度系数n值随取代度的增加而增大。(6)随着取代度的增加，辛烯基琥珀酸淀粉酯糊的乳化稳定性能呈抛物线变化；淀粉酯的添加量为1.2％和乳化均质时间为1min时，乳化性能较好。(7)随着水解率(DE％)的增加，酶解辛烯基琥珀酸淀粉酯的RVA粘度曲线的糊化温度先升高后降低，峰值粘度逐渐降低，回升值下降；乳化稳定性增强。
Rhizoma Alismatis, the tubers of Alisma orientalis (Sam.) Juzep., was a rich resource in starch.Rhizoma Alismatis was mainly used in clinic and health food.It has not been researched about Rhizoma Alismatis starch until now. This experiment studied on extraction, properties of Rhizoma Alismatis starch as well as the properties of Octenyl Succinic Anhydride modified Rhizoma Alismatis starch.in order to promote the Rhizoma Alismatis comprehensive utilization.
First, this experiment optimized several essential steps of Wet Milling Processing to extract Rhizoma Alismatis starch, which affected Rhizoma Alismatis starch quality.It showed that the most output and the least protein content of starch were extracted by steeping in 0.02mol/L saturated limewater (pH=10), milling degree with 15μm and wiping off protein under alkali condition.
Secondly, Rhizoma Alismatis starch granules were observed by scanning electron microscopy(SEM), Optical Microscope, and determined the solubility, swelling capacity, RVA viscosity profiles ,the paste properties of Rhizoma Alismatis starch. The results showed that: (1) Rhizoma Alismatis starch granules were mainly ellipse or rotundity, smooth surface, single or plural grain and its diameter range was 2.50～13.75μm.(2) Rhizoma Alismatis starch had typical Second Expansion Process ,so it belonged to the restrictive type (3) From RVA viscosity profiles, the gelatinization temperature of Rhizoma Alismatis starch was higher than potato starch, lower than corn starch, peak viscosity,break down were higher than corn starch, lower than potato starch,pasting time was same as corn starch;gelatinization temperature raised and peak viscosity reduced under acidic condition; gelatinization temperature and peak viscosity both recuced under alkali condition; gelatinization temperature raised, peak viscosity and final viscosity increased with sucrose and NaCl.(4) The paste of Rhizoma Alismatis starch was short paste, Non-Newtonian Flows. The transparency of Rhizoma Alismatis starch paste was lower than corn and potato;the retrogradation and the freeze-thaw were between potato and corn;the retrogradation and freeze-thaw became better with sucrose and citric acid, but it was opposite with NaCl.
Finally, Octenyl Succinic Anhydride modified Rhizoma Alismatis starch (Rhizoma Alismatis OSA-Starch) granules were observed by Optical Microscope.The reaction efficiency, swelling capacity, RVA viscosity profiles, and the paste properties which including transparency, freeze-thaw, retrogradation, emulsification and theological properties were determined. The results showed that: (1) the OSA-statch granules surface had minor corrosion; the enzymolysised OSA-starch granule surface appeared remarkable corrosion. (2)The degree of the substitute and reaction efficiency of Rhizoma Alisrnatis OSA-starch was higher than the potato and corn under the same reaction conditions. (3) From RVA viscosity profiles of Rhizoma Alismatis OSA-starch, the gelatinization temperature lowered, the peak viscosity increased with the degree of substitute increased.(4)while the degree of substitute increased, the swelling capacity was gradually increased, the transparency and retrogradation got better, and the freeze-thaw deteriorated.The transparency increased under sucrose condition; the retrogradation lowered by adding a small amount of sucrose, but it gradually changed for the better along with the increased addition. The transparency lowered under citric acid condition; the retrogradation became worse by adding a small amount of sucrose, but the paste was very stable, even there was no retrogradation when up to a certain amount. Add salt would reduce the transparency of the paste, and aggravate the retrogradation of the paste. (5) Rhizoma Alisrnatis OSA -starch paste belonged to Non-Newtonian Flows and its consistency coefficient (k), viscosity behavior index (n) increased with the increased degree of substitute.(6) The emulsification of Rhizoma Alismatis OSA-starch changed like parabola with the increased degree of substitute; the emulsification was better while the OSA-starch content was 1.2% and the homogenization time was 1 min. (7) When the Dextrose Equivalent (DE%)increased, the gelatinization temperature oftbe RVA viscosity profiles of enzymolysised Rhizoma Alismatis OSA -starch raised first, then decreased gradually, peak viscosity and break down minished.
引文
[1] 浙江人民卫生院药物研究所．泽泻降血脂的药理研究[J]．中草药讯，1976，7(6)：26
[2] 庄长恭，张维屏，沈海峰．中国药泽泻的化学组成初步报告[J]．Transact Sc Soc，China，1932，7(3)：207-215
[3] 江苏新医学院．中药大辞典，第一版(上册)[M]．上海：上海科技出版社，1977
[4] 胡雪梅，谭光群，李晖．治疗心血管疾病中草药中微量元素的测定[J]．四川大学学报，2003，35(1)：109-111
[5] 马成龙．27种防治冠心病中草药中金属元素的测定[J]．中草药，1985，16(6)：244
[6] 吴水生，陈丽，郭素华，等．道地与非道地产区泽泻样品中微量元素的比较[J]．福建中医学院学报，2004，14(3)：32．
[7] Murata T, Shinohara M, Hirata T, et al. Structures of alisol B and alisol A monoacetate-occurrence of a facile acyl migration[J]. Tetrahedron Lett, 1968, 7:849
[8] 文红梅，彭国平，池玉梅，等．泽泻药材的质量标准研究Ⅰ泽泻中2种泽泻醇的HPLC测定法[J]．药物分析杂志，1998，18(6)：375-377
[9] Murata T, Imai Y, Hirata T, et al. Biological-active triterpenoids of Alismstis rhizome [J]. Chem Pharm Bull, 1970, 18:1347-1369
[10] Matsuda H. Quantitative analysis of alismol in Alismatis Rhizoma[J].Shoyakugaku Zasshi, 1988, 42:147
[11] Fukuyama Y, Geng P W, Wang R, et al. 11-deoxy-alisol C and alisol D new protostane-type triterpenoids of Alismstis plantago-aquatica[J]. Planta Medica, 1988, 54: 445
[12] Fukuyama Y, Gengpei W, Rei W ,et al. 11-Deoxyalisol C and Alisol D: New Protostane-Type Triterpenoids from Alisma plantago-aquatica[J] .Planta Medica, 1988, 54(5):445-447
[13] 彭国平，朱国元，楼风昌．泽泻三萜成分的研究Ⅲ[J]．天然产物研究与开发，2002，14(6)：7-10
[14] Pen X, Tan L, Yao B, et al. Studies on the constituents from the rhizoma of alismaorientalis[J]. Journal of Chinese Pharmaceutical Sciences, 1999, 8(3): 173
[15] Oshima Y, Iwakawa. T, Hikino H. Alismol and Alismoxide sesquiterpenoids of Alisma Rhizomes[J]. Phytochemstry, 1983, 22(1): 183-185
[16] Yoshikawa M. Orientalols A, B, C, sesquiterpene constituents from Chnese Alismatis rhizoma and, revised structures of alismol and alismoxide[J]. Chem Pharm Bull, 1992, 40(9):2582-2585
[17] Yoshikawa M. Sulfoorientalols a, b, c and d, four new biologically active sesquiterpenes from Alismatis rhizome[J]. Chem Pharm Bull,. 1993, 41 (6): 1194-1196
[18] Kato T. Inhibitory effects and active constituents of Alisma rhizomes on vascular ctraction induced by high concentration of KCI [J]. Bull Chem Soc Jpn, 1994, 67(5): 1394-1396.
[19] Zeng L. Alizexol A, a novel protostane type of triterpene from Alisma orientalis Juzep [J]. Chinese Chemical Letter, 1995, 6(8):675
[20] 中国科学院中国植物志编辑委员会．中国植物志(第八卷)[M]．科学出版社，1992：140
[21] 曾美玉主编．中国中药区划[M]．北京：科学出版社，1995：136
[22] 徐国钧等．药材学[M]．北京：人名卫生出版社，1960：434
[23] Caldwell C G., Wurzburg O B. Polysaccharide derivatives of substituted Dicarboxylic acids [P].US.Pat. 1953, 2661, 349
[24] 刘莲芳．中国食品添加剂的新品种、新近展[J]．食品工业科技，1999，20(3)：1-3．
[25] 卢时勇，钱俊青，邹小明，等．辛烯基琥珀酸淀粉酯的性能与合成方法[J]．浙江化工，2004，35(2)：15-17
[26] 张燕萍．变性淀粉制造与应用[M]．化学工业出版社，2001．
[27] 赵海明，陈煦，吴嘉根．烯基琥珀酸酯化淀粉的性质、制备及应用[J]．粮食与食品工业，2001(1)：23-27
[28] 黄强，杨连生，罗发兴．水相体系十二烯基琥珀酸淀粉钠的制备研究[J]．食品与发酵工业，2001，27(2)：18-21
[29] 张友松主编．变性淀粉生产与应用手册[M]．北京：中国轻工业出版社，1999
[30] (美)R．J惠斯特勒，J．N贝密勒，E．F斯卡帕尔著．淀粉的化学与工艺学[M]．中国食品工业出版社，1987
[31] 邓林伟，徐雪芬，袁长贵，等．辛烯基琥珀酸淀粉酯(纯胶)的研制和应用研究[J]．食品科技，2002，11
[32] 柳志强，杨鑫，高嘉安等．辛烯基琥珀酸淀粉酯研究进展[J]．食品与发酵工业．2003，29(4)：81～85
[33] Trubiano P C. Succinate and Substituted Succinate Derivatives of Starch. In: Wurburg O B, ed. Modified Starch: Property and Uses [M]. Boca Raton.FL: CRC Press, 1986, 131-147
[34] Davision R L. Handbook of Water-soluble Gums and Resin [M]. WcGraw- Hillbook Co.New York, 1980
[35] 许爱国，张燕萍，孙忠伟．淀粉基微胶囊壁材在食品中的应用[J]．粮油食品科技，2003，11(6)：20-21
[36] 黄强，杨连生，罗发兴．烯基琥珀酸淀粉在微胶囊壁材中应用[J]．粮食和油脂，2001，10：9-11
[37] Richards C N, Bauer C D. Method of making lipophilic starch derivatives [P]. US.Pat. 1977, 4035235
[38] Trzasko P T, Tessler M M, Dirsched T A, Starch derivatives forming reversible gels [P].US.Pat. 1986, 4626288
[39] 柳志强，平立凤，李胤等．辛烯基琥珀酸淀粉酯的制备及其酶法降解的研究[J]．食品科学．2007，28(1)：110～114
[40] 宋广勋，冯光炷，李和平，等．辛烯基琥珀酸酐淀粉修饰物的研究进展[J]．食品研究与开发，2006，27(10)：154-157
[41] 吴田瑞．实用变性淀粉的性质及应用[J]．四川粮油科技，1995，(3)：23-25
[42] 陈均志，赵艳娜，银鹏．微波有机相法制备辛烯基琥珀酸淀粉酯乳化性能的研究．食品科学，2005，26(1)：81～83
[43] Young S J, Arvind V, Richard A.Gross Studies of Starch Esterfication: Reactions with Alkenylsuccinates in Aqueous Slurry Systems[J]. Starch, 1999, 51(2): 90-93
[44] Zwierean G A, Lacourse N L, Lenchin J M. Imitation cheese products containing modified starch as partial caseinate replacement and method of preparation [P].US. Pat. 1985, 4499116
[45] 赵海明，陈煦，吴嘉根．烯基琥珀酸酯化淀粉的性质、制备及应用[J]．粮食与食品工业，2001，1：23～27
[46] Evans D N, Moore W W, Ng J L, et al. Composition for use in preparing a baked coated comestible[P].US.Pat., 1985, 4208442
[47] Hasuly M J, Solarek D B, Jarowenko W.Warp size [P]. US.Pat. 1983, 4421566
[48] 熊汉国，赵常清，宋宝华．淀粉玩具的工业化生产工艺条件及其性能研究[J]．淀粉与淀粉糖．2003，1：23～24，28
[49] Takeo K, Hirano T, Sato F. Processed starch, process for preparing same and use of same in medicines[P]. US.Pat. 1983, 4383111
[50] 黄强，罗发兴．两性淀粉在食品中的应用[J]．食品工业．2003，24(1)：38～39
[51] 韩莹，胡亚萍．康寿降脂片药效学试验研究[J]．中成药，2004，26(7)：584．
[52] 蒋乃昌，高列，李淑芳，等．脂压平冲剂对免疫及抗衰老作用的研究[J]．贵州医药，1997，21(5)：274．
[53] 张秋俊，毛平，刘岭，等．降脂减肥茶中大黄素的含量测定[J]．上海中医药杂志，1997，7：30．
[54] 李魁，王梅玉，张凤琴，等．泽泻降脂米酒及降脂效果研究[J]．中国酿造，2000，1：15．
[55] 李魁，张海峰，赵江，等．保健降脂米醋生产工艺研究[J]．食品工业，2000，5：27．
[56] Wurzburg O B. Modified Starches: Properties and Uses[ M]. Boca Raton.FL: CRC Press, 1986
[57] Run C, Sun.X.F. Sun Succinylation of sago starch in the N, N-dimethylacetamide/lithium chloride sysem[J]. Carbodydrate Ploymers, 2002(47):323-330
[58] Bhandari P N, Singhal R S, et al. Effect of succinylation on the corn and Amaranth starch pastes [J]. Carbohydrate Polymers, 2002(45):233-240
[59] Jiong K C, Tomasz G, Dong H,et al. Structural and Hsical characterization of octenylsuccinyl β-cyclodextrin[J]. Carbohydrate Polymers, 2002 (49):289-296
[60] Assempour H, Koenig M F, Huang S J. Synthesis and Characterization of Dodecenyl Succinate Derivatives of Saccharides[M]. ACS Symposium series, 1994, (575):68-81
[61] Wurzburg O B, Cole H M. Encapsulating agents with controlled water repellency [P].U.S.Pat. 1963, 3091567
[62] Trubiano P C, Lacourse N L.Emulsion-Stabilizing starches. In: Rish S J & Reineccius G A, ed. Flavor Encapsulation[C]. American Chemical SocieO,, 1988, 15, 45～54
[63] Trubiano P, Boyd D. Tablet containing an enzymatically converted starch derivative encapsulating agent [P].US.Pat. 2000, 6086917
[64] Bryan W W, Thomas M S,et al. Glycemic Response to a Food Starch Esterified by 1-Oxtenyl Succinic Anhydride[J]. Humans Joural of Agriculture and Food chemistry, 2001, 49:2674-2678
[65] 郑茂强，张燕萍，鲁云霞．辛烯基琥珀酸淀粉酯的制备工艺研究[J]．食品科技，2002(9)：28-29
[66] 罗发兴，黄强，阳元娥，等．辛烯基琥珀酸淀粉酯的制备及应用[J]．华南理工大学学报，2003，31(7)：82-85
[67] 陈均志，银鹏．辛烯基琥珀酸淀粉酯的制备研究[J]．食品工业科技，2003，24(10)：128-130
[68] 康珏，邬应龙．辛烯基琥珀酸淀粉酯制备条件的研究[J]．粮油食品科技，2005，13(6)：43-45
[69] 徐琼，何国庆，宋晓燕．马铃薯辛烯基琥珀酸淀粉酯的制备研究[J]．中国食品学报，2006，6(6)：19-24
[70] 阳元娥，罗发兴，黄强，等．双酶发制备低粘度辛烯基琥珀酸淀粉钠的工艺条件[J]．湛江海洋大学学报，2004，24(4)：49-53
[71] 张燕萍，郑茂强．辛烯基琥珀酸木薯淀粉酯在乳化桔子香精中的应用[J]．无锡轻工大学学报，2004，23(5)：74-77
[72] 姚洪波，邬应龙．低粘度辛烯基琥珀酸淀粉酯的酸水解条件研究[J]．食品与发酵工业，2006，32(5)：20-27
[73] 朱卫红，许时婴，江波．以改性淀粉为壁材制备微胶囊化薄荷油[J]．食品与生物技术学报，2006，25(2)：60-65
[74] 李艳，郝艳宾，王克建，等．利用辛烯基琥珀酸酯化淀粉进行核桃油微胶囊化的研究[J]．食品工业科技，2006，4：120-122
[75] 邬应龙，康珏，陈小欢．辛烯基琥珀酸马铃薯淀粉酯在冰淇淋中的应用研究[J]．食品科技，2006，10：228-237
[76] 马春华，马兴胜．辛烯基琥珀酸淀粉酯在酸奶中的应用[J]．乳业科学与技术．2006，2：68～69
[77] 高嘉安．淀粉与淀粉制品工艺学[M]．中国农业出版社，2001：96-111
[78] 刘亚伟，李魁，陈志成．淀粉生产及其深加工技术[M]．中国轻工业出版社，2001：161～172
[79] 刘压伟．玉米淀粉生产及转化技术[M]．化学工业出版社，2003：152～155
[80] 敖自华，王璋，许时婴．银杏淀粉特性的研究[J]．食品科学，1999(10)：35-39
[81] Emire A S,Mersha M,Sudip K R. Physico-chemical Properties,Pasting Behavior and Functional Characteristics of Flours and Starches from Improved Bean (Phaseolus vulgaris L.) Varieties Grown in East Africa [R]. Agricultural Engineering International: the CIGRE journal.Manuscript FP 05015. Vol. Ⅷ. February, 2006
[82] 周建芳，张黎明，Perter S H．两性瓜尔胶衍生物溶液的流变特征[J]．物理化学学报，2003，19(11)：1081-1084
[83] 高群玉，周俊侠，张力田．豌豆淀粉颗粒性质的研究．粮食与饲料工业，1998，6：41，42，45
[84] Rungnaphar P,Parita T,Shinya I. Effect of Sucrose on RVA Viscosity Parameters, Water Activity and Freezable Water Fraction of Cassava Starch Suspensions[J]. Science Asia, 2002, 28:129-134
[85] 高群亚，黄立新，周俊侠，等．豌豆淀粉糊粘度性质的研究[J]．粮食与饲料工业，2000，3：38-40
[86] 杜先锋，许时婴，王璋．淀粉糊的透明度及其影响因素的研究[J]．农业工程学报，2002，18(1)：129-131
[87] 韦振雷．季铵型阳离子淀粉的湿法制备及提高醚化剂反应效率方法的研究[J]．广西轻工业，2005，6：19-22
[88] 顾香玉．淀粉硬脂酸酯的制备及性质研究[学位论文]．郑州：郑州工程学院，2000
[89] 李浪，周平，杜平定．淀粉科学与技术[M]．郑州：河南科学技术出版社，1994：385-389
[90] 宋晓燕，阮晖，许琼等．糯玉米辛烯基琥珀酸淀粉酷的制备及其RVA谱特性分析[J]．中国粮油学报，2006，21(1)：55～59
[91] 胡飞．辛烯基琥珀酸淀粉酯理化性质的研究[J]．粮食与饲料工业．2005，1：25，26，36
[92] 陈均志，郭睿，银鹏．微波有机相法制备辛烯基琥珀酸淀粉的表征和流变学研究[J]．食品科技，2004，6：62～65
[93] 李浪、周平、杜平定．淀粉科学与技术[M]．郑州：河南科学技术出版社，1994，17～27
[2] 庄长恭，张维屏，沈海峰．中国药泽泻的化学组成初步报告[J]．Transact Sc Soc，China，1932，7(3)：207-215
[3] 江苏新医学院．中药大辞典，第一版(上册)[M]．上海：上海科技出版社，1977
[4] 胡雪梅，谭光群，李晖．治疗心血管疾病中草药中微量元素的测定[J]．四川大学学报，2003，35(1)：109-111
[5] 马成龙．27种防治冠心病中草药中金属元素的测定[J]．中草药，1985，16(6)：244
[6] 吴水生，陈丽，郭素华，等．道地与非道地产区泽泻样品中微量元素的比较[J]．福建中医学院学报，2004，14(3)：32．
[7] Murata T, Shinohara M, Hirata T, et al. Structures of alisol B and alisol A monoacetate-occurrence of a facile acyl migration[J]. Tetrahedron Lett, 1968, 7:849
[8] 文红梅，彭国平，池玉梅，等．泽泻药材的质量标准研究Ⅰ泽泻中2种泽泻醇的HPLC测定法[J]．药物分析杂志，1998，18(6)：375-377
[9] Murata T, Imai Y, Hirata T, et al. Biological-active triterpenoids of Alismstis rhizome [J]. Chem Pharm Bull, 1970, 18:1347-1369
[10] Matsuda H. Quantitative analysis of alismol in Alismatis Rhizoma[J].Shoyakugaku Zasshi, 1988, 42:147
[11] Fukuyama Y, Geng P W, Wang R, et al. 11-deoxy-alisol C and alisol D new protostane-type triterpenoids of Alismstis plantago-aquatica[J]. Planta Medica, 1988, 54: 445
[12] Fukuyama Y, Gengpei W, Rei W ,et al. 11-Deoxyalisol C and Alisol D: New Protostane-Type Triterpenoids from Alisma plantago-aquatica[J] .Planta Medica, 1988, 54(5):445-447
[13] 彭国平，朱国元，楼风昌．泽泻三萜成分的研究Ⅲ[J]．天然产物研究与开发，2002，14(6)：7-10
[14] Pen X, Tan L, Yao B, et al. Studies on the constituents from the rhizoma of alismaorientalis[J]. Journal of Chinese Pharmaceutical Sciences, 1999, 8(3): 173
[15] Oshima Y, Iwakawa. T, Hikino H. Alismol and Alismoxide sesquiterpenoids of Alisma Rhizomes[J]. Phytochemstry, 1983, 22(1): 183-185
[16] Yoshikawa M. Orientalols A, B, C, sesquiterpene constituents from Chnese Alismatis rhizoma and, revised structures of alismol and alismoxide[J]. Chem Pharm Bull, 1992, 40(9):2582-2585
[17] Yoshikawa M. Sulfoorientalols a, b, c and d, four new biologically active sesquiterpenes from Alismatis rhizome[J]. Chem Pharm Bull,. 1993, 41 (6): 1194-1196
[18] Kato T. Inhibitory effects and active constituents of Alisma rhizomes on vascular ctraction induced by high concentration of KCI [J]. Bull Chem Soc Jpn, 1994, 67(5): 1394-1396.
[19] Zeng L. Alizexol A, a novel protostane type of triterpene from Alisma orientalis Juzep [J]. Chinese Chemical Letter, 1995, 6(8):675
[20] 中国科学院中国植物志编辑委员会．中国植物志(第八卷)[M]．科学出版社，1992：140
[21] 曾美玉主编．中国中药区划[M]．北京：科学出版社，1995：136
[22] 徐国钧等．药材学[M]．北京：人名卫生出版社，1960：434
[23] Caldwell C G., Wurzburg O B. Polysaccharide derivatives of substituted Dicarboxylic acids [P].US.Pat. 1953, 2661, 349
[24] 刘莲芳．中国食品添加剂的新品种、新近展[J]．食品工业科技，1999，20(3)：1-3．
[25] 卢时勇，钱俊青，邹小明，等．辛烯基琥珀酸淀粉酯的性能与合成方法[J]．浙江化工，2004，35(2)：15-17
[26] 张燕萍．变性淀粉制造与应用[M]．化学工业出版社，2001．
[27] 赵海明，陈煦，吴嘉根．烯基琥珀酸酯化淀粉的性质、制备及应用[J]．粮食与食品工业，2001(1)：23-27
[28] 黄强，杨连生，罗发兴．水相体系十二烯基琥珀酸淀粉钠的制备研究[J]．食品与发酵工业，2001，27(2)：18-21
[29] 张友松主编．变性淀粉生产与应用手册[M]．北京：中国轻工业出版社，1999
[30] (美)R．J惠斯特勒，J．N贝密勒，E．F斯卡帕尔著．淀粉的化学与工艺学[M]．中国食品工业出版社，1987
[31] 邓林伟，徐雪芬，袁长贵，等．辛烯基琥珀酸淀粉酯(纯胶)的研制和应用研究[J]．食品科技，2002，11
[32] 柳志强，杨鑫，高嘉安等．辛烯基琥珀酸淀粉酯研究进展[J]．食品与发酵工业．2003，29(4)：81～85
[33] Trubiano P C. Succinate and Substituted Succinate Derivatives of Starch. In: Wurburg O B, ed. Modified Starch: Property and Uses [M]. Boca Raton.FL: CRC Press, 1986, 131-147
[34] Davision R L. Handbook of Water-soluble Gums and Resin [M]. WcGraw- Hillbook Co.New York, 1980
[35] 许爱国，张燕萍，孙忠伟．淀粉基微胶囊壁材在食品中的应用[J]．粮油食品科技，2003，11(6)：20-21
[36] 黄强，杨连生，罗发兴．烯基琥珀酸淀粉在微胶囊壁材中应用[J]．粮食和油脂，2001，10：9-11
[37] Richards C N, Bauer C D. Method of making lipophilic starch derivatives [P]. US.Pat. 1977, 4035235
[38] Trzasko P T, Tessler M M, Dirsched T A, Starch derivatives forming reversible gels [P].US.Pat. 1986, 4626288
[39] 柳志强，平立凤，李胤等．辛烯基琥珀酸淀粉酯的制备及其酶法降解的研究[J]．食品科学．2007，28(1)：110～114
[40] 宋广勋，冯光炷，李和平，等．辛烯基琥珀酸酐淀粉修饰物的研究进展[J]．食品研究与开发，2006，27(10)：154-157
[41] 吴田瑞．实用变性淀粉的性质及应用[J]．四川粮油科技，1995，(3)：23-25
[42] 陈均志，赵艳娜，银鹏．微波有机相法制备辛烯基琥珀酸淀粉酯乳化性能的研究．食品科学，2005，26(1)：81～83
[43] Young S J, Arvind V, Richard A.Gross Studies of Starch Esterfication: Reactions with Alkenylsuccinates in Aqueous Slurry Systems[J]. Starch, 1999, 51(2): 90-93
[44] Zwierean G A, Lacourse N L, Lenchin J M. Imitation cheese products containing modified starch as partial caseinate replacement and method of preparation [P].US. Pat. 1985, 4499116
[45] 赵海明，陈煦，吴嘉根．烯基琥珀酸酯化淀粉的性质、制备及应用[J]．粮食与食品工业，2001，1：23～27
[46] Evans D N, Moore W W, Ng J L, et al. Composition for use in preparing a baked coated comestible[P].US.Pat., 1985, 4208442
[47] Hasuly M J, Solarek D B, Jarowenko W.Warp size [P]. US.Pat. 1983, 4421566
[48] 熊汉国，赵常清，宋宝华．淀粉玩具的工业化生产工艺条件及其性能研究[J]．淀粉与淀粉糖．2003，1：23～24，28
[49] Takeo K, Hirano T, Sato F. Processed starch, process for preparing same and use of same in medicines[P]. US.Pat. 1983, 4383111
[50] 黄强，罗发兴．两性淀粉在食品中的应用[J]．食品工业．2003，24(1)：38～39
[51] 韩莹，胡亚萍．康寿降脂片药效学试验研究[J]．中成药，2004，26(7)：584．
[52] 蒋乃昌，高列，李淑芳，等．脂压平冲剂对免疫及抗衰老作用的研究[J]．贵州医药，1997，21(5)：274．
[53] 张秋俊，毛平，刘岭，等．降脂减肥茶中大黄素的含量测定[J]．上海中医药杂志，1997，7：30．
[54] 李魁，王梅玉，张凤琴，等．泽泻降脂米酒及降脂效果研究[J]．中国酿造，2000，1：15．
[55] 李魁，张海峰，赵江，等．保健降脂米醋生产工艺研究[J]．食品工业，2000，5：27．
[56] Wurzburg O B. Modified Starches: Properties and Uses[ M]. Boca Raton.FL: CRC Press, 1986
[57] Run C, Sun.X.F. Sun Succinylation of sago starch in the N, N-dimethylacetamide/lithium chloride sysem[J]. Carbodydrate Ploymers, 2002(47):323-330
[58] Bhandari P N, Singhal R S, et al. Effect of succinylation on the corn and Amaranth starch pastes [J]. Carbohydrate Polymers, 2002(45):233-240
[59] Jiong K C, Tomasz G, Dong H,et al. Structural and Hsical characterization of octenylsuccinyl β-cyclodextrin[J]. Carbohydrate Polymers, 2002 (49):289-296
[60] Assempour H, Koenig M F, Huang S J. Synthesis and Characterization of Dodecenyl Succinate Derivatives of Saccharides[M]. ACS Symposium series, 1994, (575):68-81
[61] Wurzburg O B, Cole H M. Encapsulating agents with controlled water repellency [P].U.S.Pat. 1963, 3091567
[62] Trubiano P C, Lacourse N L.Emulsion-Stabilizing starches. In: Rish S J & Reineccius G A, ed. Flavor Encapsulation[C]. American Chemical SocieO,, 1988, 15, 45～54
[63] Trubiano P, Boyd D. Tablet containing an enzymatically converted starch derivative encapsulating agent [P].US.Pat. 2000, 6086917
[64] Bryan W W, Thomas M S,et al. Glycemic Response to a Food Starch Esterified by 1-Oxtenyl Succinic Anhydride[J]. Humans Joural of Agriculture and Food chemistry, 2001, 49:2674-2678
[65] 郑茂强，张燕萍，鲁云霞．辛烯基琥珀酸淀粉酯的制备工艺研究[J]．食品科技，2002(9)：28-29
[66] 罗发兴，黄强，阳元娥，等．辛烯基琥珀酸淀粉酯的制备及应用[J]．华南理工大学学报，2003，31(7)：82-85
[67] 陈均志，银鹏．辛烯基琥珀酸淀粉酯的制备研究[J]．食品工业科技，2003，24(10)：128-130
[68] 康珏，邬应龙．辛烯基琥珀酸淀粉酯制备条件的研究[J]．粮油食品科技，2005，13(6)：43-45
[69] 徐琼，何国庆，宋晓燕．马铃薯辛烯基琥珀酸淀粉酯的制备研究[J]．中国食品学报，2006，6(6)：19-24
[70] 阳元娥，罗发兴，黄强，等．双酶发制备低粘度辛烯基琥珀酸淀粉钠的工艺条件[J]．湛江海洋大学学报，2004，24(4)：49-53
[71] 张燕萍，郑茂强．辛烯基琥珀酸木薯淀粉酯在乳化桔子香精中的应用[J]．无锡轻工大学学报，2004，23(5)：74-77
[72] 姚洪波，邬应龙．低粘度辛烯基琥珀酸淀粉酯的酸水解条件研究[J]．食品与发酵工业，2006，32(5)：20-27
[73] 朱卫红，许时婴，江波．以改性淀粉为壁材制备微胶囊化薄荷油[J]．食品与生物技术学报，2006，25(2)：60-65
[74] 李艳，郝艳宾，王克建，等．利用辛烯基琥珀酸酯化淀粉进行核桃油微胶囊化的研究[J]．食品工业科技，2006，4：120-122
[75] 邬应龙，康珏，陈小欢．辛烯基琥珀酸马铃薯淀粉酯在冰淇淋中的应用研究[J]．食品科技，2006，10：228-237
[76] 马春华，马兴胜．辛烯基琥珀酸淀粉酯在酸奶中的应用[J]．乳业科学与技术．2006，2：68～69
[77] 高嘉安．淀粉与淀粉制品工艺学[M]．中国农业出版社，2001：96-111
[78] 刘亚伟，李魁，陈志成．淀粉生产及其深加工技术[M]．中国轻工业出版社，2001：161～172
[79] 刘压伟．玉米淀粉生产及转化技术[M]．化学工业出版社，2003：152～155
[80] 敖自华，王璋，许时婴．银杏淀粉特性的研究[J]．食品科学，1999(10)：35-39
[81] Emire A S,Mersha M,Sudip K R. Physico-chemical Properties,Pasting Behavior and Functional Characteristics of Flours and Starches from Improved Bean (Phaseolus vulgaris L.) Varieties Grown in East Africa [R]. Agricultural Engineering International: the CIGRE journal.Manuscript FP 05015. Vol. Ⅷ. February, 2006
[82] 周建芳，张黎明，Perter S H．两性瓜尔胶衍生物溶液的流变特征[J]．物理化学学报，2003，19(11)：1081-1084
[83] 高群玉，周俊侠，张力田．豌豆淀粉颗粒性质的研究．粮食与饲料工业，1998，6：41，42，45
[84] Rungnaphar P,Parita T,Shinya I. Effect of Sucrose on RVA Viscosity Parameters, Water Activity and Freezable Water Fraction of Cassava Starch Suspensions[J]. Science Asia, 2002, 28:129-134
[85] 高群亚，黄立新，周俊侠，等．豌豆淀粉糊粘度性质的研究[J]．粮食与饲料工业，2000，3：38-40
[86] 杜先锋，许时婴，王璋．淀粉糊的透明度及其影响因素的研究[J]．农业工程学报，2002，18(1)：129-131
[87] 韦振雷．季铵型阳离子淀粉的湿法制备及提高醚化剂反应效率方法的研究[J]．广西轻工业，2005，6：19-22
[88] 顾香玉．淀粉硬脂酸酯的制备及性质研究[学位论文]．郑州：郑州工程学院，2000
[89] 李浪，周平，杜平定．淀粉科学与技术[M]．郑州：河南科学技术出版社，1994：385-389
[90] 宋晓燕，阮晖，许琼等．糯玉米辛烯基琥珀酸淀粉酷的制备及其RVA谱特性分析[J]．中国粮油学报，2006，21(1)：55～59
[91] 胡飞．辛烯基琥珀酸淀粉酯理化性质的研究[J]．粮食与饲料工业．2005，1：25，26，36
[92] 陈均志，郭睿，银鹏．微波有机相法制备辛烯基琥珀酸淀粉的表征和流变学研究[J]．食品科技，2004，6：62～65
[93] 李浪、周平、杜平定．淀粉科学与技术[M]．郑州：河南科学技术出版社，1994，17～27