籼米淀粉与芳樟醇、庚内酯包合物的制备及其贮藏稳定性比较  

Preparation of indica rice starch encapsulated-linalool and 4-heptanolide and their storage stability

作　　者：金姗姗[1] 周裔彬[1] 张舒[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《安徽农业大学学报》2016年第4期508-515,共8页Journal of Anhui Agricultural University

基　　金：国家自然科学基金(31271960)资助

摘　　要：为研究籼米淀粉包合芳樟醇、庚内酯的制备及两种风味物质对贮藏稳定性的影响,采用热熔法分别制备籼米淀粉-芳樟醇与籼米淀粉-庚内酯包合物。参数优化实验表明,制备籼米淀粉-芳樟醇包合物的最佳条件为主客比为10:0.2g/μL,包合温度为40℃,包合时间为50min,最大包合率为59.91%;籼米淀粉-庚内酯的最佳条件为主客比为10:0.5g/μL,包合温度为50℃,包合时间为70min,最大包合率为50.15%。通过FT-IR、13C-NMR及SEM证明了包合物的形成,利用Avrami方程对两种包合物在不同条件下的释放进行比较,籼米淀粉-庚内酯包合物比籼米淀粉-芳樟醇包合物稳定。综合结果显示,庚内酯更适合籼米淀粉包合。To study effects affecting the preparation of linalool and 4-heptanolide encapsulated by indica rice starch and their storage stability, indica rice starch- linalool and 4-heptanolide inclusion complexes were prepared using a melt method. The results showed that the highest inclusion efficiency of indica rice starch-linalool was 59.91% when the ratio of the starch to linalool was 10：0.2 g/gL, the inclusion temperature was 40~C and the in- clusion time was 50 min. The highest inclusion efficiency of indica rice starch-4-heptanolide was 50.15% when the ratio of the starch and 4-heptanolide was 10：0.5 g/gL, the inclusion temperature was 50~C and the inclusion time was 70 min. The formation of inclusion complexes was verified using FT-IR, 13C-NMR and SEM. The re- lease of the two inclusion complexes under different conditions indicated that indica rice starch-4-heptanolide is more stable than indica rice starch-linalool. Comprehensive results showed that 4-heptanolide is more suitable for encapsulation by indica rice starch.

关 键 词：籼米淀粉 芳樟醇 庚内酯 包合 贮藏稳定性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]