OS-β-CD的制备及其乳化性的研究  

Study on preparation and emulsification of octenyl- succinyl β-cyclodextrin

作　　者：胡艳娜[1] 李弘[1] 谭森[1] 高浩为 周元立[1] 马维宇 罗志刚[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2016年第22期150-153,163,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(21576098;21376097);广东省科技计划项目(2016A050502005;2015A020209015;2014A020208016;2013B090500013);广州市科技计划项目(201508020082;2014J4500012);中央高校基本科研业务费(2015ZZ043);国家大学生创新性实验计划项目(201510561085);华南理工大学百步梯项目(DA20716040)

摘　　要：本文以β-CD为原料,以辛烯基琥珀酸酐(OSA)为酯化剂,采用湿法制备OS-β-CD,利用FT-IR、XRD等手段对结构进行表征。然后分别以OS-β-CD和β-CD为乳化剂,以玉米胚芽油为油相制备乳液,考察乳液液滴粒径、多分散指数(PDI)、电位、流变性质等。红外光谱分析结果显示:与β-CD相比,OS-β-CD在1725 cm^(-1)和1574 cm^(-1)处均出现了新的吸收峰,分别为酯基和碳碳双键伸缩振动产生,说明OSA与β-CD发生了酯化反应。X射线衍射结果表明:与β-CD的衍射峰强度相比,OS-β-CD的衍射峰强度降低,但是衍射峰位置不变,说明OSA改性后β-CD的结晶结构未发生变化。结果表明:OS-β-CD和β-CD乳液粒径、多分散指数和电位分别为175 nm、0.20、-38.3 m V和4962 nm、0.36、-23.1 m V;剪切速率为0.1~70 s^(-1)时,随着剪切速率的增加,两种乳液的黏度均呈下降趋势,剪切速率为0.1 s^(-1)时OS-β-CD乳液和β-CD乳液黏度分别为9.08 Pa·s和4.38 Pa·s,当剪切速率为70~100 s^(-1)时,两种乳液均呈现出牛顿流体的性质;而且OS-β-CD乳液储藏稳定性明显高于β-CD乳液。本研究表明:OS-β-CD作为一种新型乳化剂,可以与玉米胚芽油形成一种稳定的乳液,其稳定性显著高于β-CD稳定的乳液。In this research,OS-β-CD was prepared by esterifying β-cyclodextrin with octenyl succinic anhydride （OSA） with aqueous method,and the properties of OS-β-CD were characterized by FT-IR and XRD.Then,OS-β -CD and β-CD stabilized O/W emulsions were prepared with corn germ oil respectively.The particle size, polydispersity index and rheological properties of the emulsions had been studied. IR spectral analysis revealed that the C = O and C = C vibration absorption peaks appeared at 1725 cm^-1 and 1574 cm^-1 respectively.X-ray diffraction showed that the diffraction peak intensity of OS-β-CD was reduced when compared with that of β-CD, but the diffraction peak position remained the same, which indicated that the crystal structure of β-CD had not changed after OSA modification.The particle size, polydispersity index and zeta potential of OS-β-CD and β-CD stabilized emulsions were 175 nm, 0.20, - 38.3 mV and 4962 nm, 0.36, - 23.1 mV, respectively.A shear thinning behavior was observed for both emulsions when shear rate was between 0.1 s^-1 and 70 s^-1, and the viscosity of OS-β-CD and β-CD stabilized emulsions were 9.08 Pa. s and 4.38 Pa. s when shear rate was 0.1 s^-1.The emulsion creaming index of OS-β CD decreased when compared with β-CD. OS-β-CD could also act as a new emulsifiers,forming a stable emulsion with corn oil.

关 键 词：Β-CD OSA 辛烯基琥珀酸糊精酯 酯化反应 乳化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]