超声辅助制备淀粉微晶及其对姜黄素的吸附  

Ultrasonic-Assisted Acid-Alcohol Hydrolysis of Starch to Prepare Starch Microcrystals and Its Effect on Curcumin Adsorption

作　　者：谢嵬旭 张华丽 齐若男 苏玉春[1] 汪树生[1] Xie Weixu;Zhang Huali;Qi Ruonan;Su Yuchun;Wang Shusheng(College of Life Science,Jilin Agricultural University,Changchun 130118)

机构地区：[1]吉林农业大学

出　　处：《中国粮油学报》2020年第1期149-154,167,共7页Journal of the Chinese Cereals and Oils Association

基　　金：吉林省科技厅自然基金(20170101108JC)

摘　　要：本研究以玉米淀粉为研究对象,采用超声波辅助酸醇法制备淀粉微晶。以制备过程中的水解温度、盐酸浓度、乙醇浓度、水解时间为单因素变量,通过单因素实验设计和响应面实验设计,探究不同实验处理的淀粉微晶对姜黄素的吸附性,优化淀粉微晶的制备方法。最佳工艺条件为:盐酸浓度2.2 mol/L、乙醇体积分数59%、水解温度51℃、水解时间69.5 h,此条件下淀粉微晶对姜黄素吸附量为2.422 mg/g,比原淀粉的吸附量提高241.61%,且得到的淀粉微晶晶型不改变,吸附位点和比表面积增加。此方法反应条件简易可控,适合工业化生产,制备得到的淀粉微晶吸附性能良好,增加了淀粉的应用价值及应用方向。In this study, corn starch was used as the research object, and starch microcrystal was prepared by ultrasonic acid-alcohol method. The hydrolysis temperature, hydrochloric acid concentration, ethanol concentration and hydrolysis time in the preparation process were taken as univariate variables. Single factor experiment design and response surface experiment design were adopted, the adsorption of curcumin to different starch microcrystals was investigated, and the preparation method of starch microcrystals was optimized.The optimum conditions were obtained as follows: hydrochloric acid concentration 2.2 mol/L, ethanol concentration 59%, hydrolysis temperature 51 ℃, hydrolysis time 69.5 h. Under these conditions, and the adsorption capacity of the starch microcrystal to curcumin was 2.422 mg/g, 241.61% higher than that of the original starch. The crystalline form of starch crystallite did not change, and the adsorption site and specific surface area were increased. This method has simple and controllable reaction conditions and is suitable for industrial production.The prepared starch microcrystalline had good adsorption property, which enhanced the application value and direction of starch.

关 键 词：淀粉 淀粉微晶 姜黄素 吸附量 

分 类 号：Q819[生物学—生物工程]