辛烯基琥珀酸淀粉酯的合成及应用研究  

Study on Synthesis and Application of Starch Octenylsuccinate

作　　者：林红辉[1] 郑为完[1] 赵伟学[1] 任东东[1] 李春莉[1] 周小娟[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2008年第8期314-317,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD27B04)

摘　　要：以轻度水解淀粉为原料,以取代度为衡量标准,采用单因素和正交试验方法研究湿法工艺制备辛烯基琥珀酸淀粉酯,从淀粉乳的初始浓度、pH、反应温度、反应时间和酸酐浓度五个方面研究辛烯基琥珀酸淀粉酯最佳制备工艺。其结果为,淀粉乳浓度50%、pH8.5、反应温度35℃、反应时间4h。采用最佳工艺所得产品取代度为0.0495。利用红外分析方法对辛烯基琥珀酸淀粉酯的结构进行了验证。以合成的辛烯基琥珀酸淀粉酯为乳化剂应用在DHA藻油的微胶囊化中,取得了非常好的效果。The objective of this study was to obtain the best preparation process of octenyl succinic anhydride modified starch, （OSA starch）, taking slightly hydrolyzed starch as raw material and degree of substitution （DS） as evaluation index. Five parameters in the process, namely initial starch slurry concentration, pH, reaction temperature, reaction time and anhydrides concentration were investigated. Single-factor and orthogonal test results showed that the optimal parameters are initial starch slurry concentration 50%, pH 8.5, reaction temperature 35℃ and reaction time 4 h, respectively. The DS of octenyl succinic anhydride modified starch under these conditions is 0.0495. The structures of the octenyl succinic anhydride modified starch are verified by infrared spectrum analysis. Using it as emulsifier for the microencapsulation of docosahexaenoic acid （DHA） spirulina oil, good results are obtained.

关 键 词：辛烯基琥珀酸淀粉酯 取代度 红外光谱 微胶囊化 DHA藻油 

分 类 号：TQ236.9[化学工程—有机化工]