直链淀粉与不同风味分子包合物的制备及其结构表征

摘要

Five inclusion complexes of amylose with C6 through C9 aliphatic alcohols or naphthol were prepared by hot melt method in this study. Amylose was entirely gelatinized at 100 ℃, put into an airtight container along with flavor molecules, held at 80℃ for 6 h, cooled down naturally, centrifugated, and lyophilized to obtain inclusion complexes with a yield of 45%--50%. The inclusion complexes were confirmed by scanning electron microscopy （SEM）, X-ray diffraction （XRD） and nuclear magnetic resonance （NMR）. Thermogravimetric analysis （TGA） and differential scanning calorimetry （DSC） showed that the inclusion reaction of amylose with n-heptanol yielded the most stable complex. This result was also obtained by using other characterization technologies. Therefore, stable inclusion complexes of amylose with flavor molecules can be prepared by hot melt method. Furthermore, inclusion complexes of amylose with longer-chain fatty alcohols showed a decreased embedding rate.%为研究直链淀粉与风味分子的制备及所得包合物的结构规律，选择（C6～C9）脂肪族醇和α-荼酚5组风味分了与直链淀粉采用热熔法制取包合物。在100℃将直链淀粉糊化后于密闭容器中加入风味分子，恒温后缓慢冷却离心冷冻干燥制得产物，且包合物收率在45％~50％。通过扫描电子显微镜分析（SEM）、X射线衍射法（XRD）、核磁共振（NMR）确认了包合物的形成；差示扫描量热分析（DSC）、热重分析（TGA）测定表明直链淀粉与正庚醇的包合物结构最稳定，此结果在各种表征结果中存在一致性。实验证实了热熔法可制得稳定的直链淀粉风味分子包合物；包合物包埋率随着脂肪醇链长的增加呈降低趋势。