穿龙和盾叶薯蓣淀粉与木薯淀粉理化性质的比较研究  

Physicochemical Properties of Starch in Dioscorea nipponica Makino and Dioscorea zingiberensis Wright Comparison with Tapioca Starch

作　　者：王玲玲[1] 张黎明[1] 袁毅[1] 高文远[2] 

机构地区：[1]天津科技大学生物工程学院天津工业微生物重点实验室,天津300457 [2]天津大学药物科学与技术学院,天津300072

出　　处：《天然产物研究与开发》2008年第B05期52-54,共3页Natural Product Research and Development

摘　　要：本文采用扫描电镜观察穿龙和盾叶薯蓣淀粉颗粒，均呈椭圆形，木薯淀粉颗粒是带缺口的不完整的半球形。X-射线衍射分析表明穿龙和盾叶薯蓣淀粉呈CA型结晶，木薯淀粉呈A型结晶，三者的结晶度分别为45．6％、42．4％、41．2％。差示扫描量热对比分析三者的热力学特性，结果表明穿龙和盾叶薯蓣淀粉的起始温度、峰温度、终止温度值均比木薯淀粉的高，但是二者吸热焓却比木薯淀粉的低。这些理化性质的差异主要是因为它们产地的不同。The morphological, crystalline and thermal properties of starches from Dioscorea medicinal plants and tapioca were studied. Starches from the Dioscorea medicinal plants showed elliptic-shaped granules and CA-type via X-ray diffraction patterns. And they had higher amylose eontent,crystallinity and melting temperature than tapioca starch. Signifi- cant differences from D. nipponica Makino and Dioscorea zingiberensis Wright starch in physicochemical properties are obtained due to their geographical origin.

关 键 词：薯蓣淀粉 扫描电镜 差示扫描量热法 X-射线衍射 

分 类 号：R285[医药卫生—中药学]