脱脂对淀粉结构的拉曼光谱影响  

Effect of Defatting on the Raman Spectrum of Starch

作　　者：史苗苗[1] 李丹 闫溢哲 刘延奇[1] SHI Miaomiao;LI Dan;YAN Yizhe;LIU Yanqi(School of Food Biological Engineering, Zhengzhou University of Light Industry （Zhengzhou 450002)

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2018年第4期264-268,共5页The Food Industry

基　　金：国家自然科学基金(21376228)

摘　　要：为了研究脱脂对不同淀粉结构变化规律,对马铃薯淀粉、红薯淀粉、玉米淀粉进行脱脂处理,使用拉曼光谱仪检测并分析其结构变化规律。结果表明,与原淀粉相比,脱脂处理除去了淀粉中的荧光性杂质,三种淀粉的拉曼光谱特征峰强度降低,马铃薯淀粉和红薯淀粉特征衍射峰位置和相对峰面积未变化,脱脂处理对玉米淀粉影响较大,1 125.17,1 516.66 cm^(-1)处特征峰位置发生了偏移,特征峰相对峰面积发生减小。In order to study the influence of defatting on the Raman spectrum of starch, using the potato starch, sweet potato starch and corn starch as raw materials, the changes of the structure of defatting starch are tested by Raman spectra. Results show that defatting process removes most fluorescent materials of the natural starch, leading to substantial decrease in peak intensity, Raman peak position and the relative peak area of potato starch and sweet potato starch hardly change. However, after purification, the position and relative peak area of Raman peak of corn starch change a lot, the region at 1 125.17, 1 516.66 cm（-1） changes, the progress of degreasing makes the relative peak area of Raman characteristic peak gradually decrease.

关 键 词：脱脂 马铃薯淀粉 红薯淀粉 玉米淀粉 拉曼光谱 

分 类 号：O657.37[理学—分析化学] TS231[理学—化学]