丁香酸多孔淀粉酯的制备与表征  

Preparation and characterization of syringic acid porous starch ester

作　　者：陈瑞喜 马云翔 李建刚 张晓萌 周治屹 陈金凤 汪月[2] 张盛贵[2] CHEN Ruixi;MA Yunxiang;LI Jiangang;ZHANG Xiaomeng;ZHOU Zhiyi;CHEN Jinfeng;WANG Yue;ZHANG Shenggui(College of Science,Gansu Agricultural University,Lanzhou 730070,China;College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学理学院,甘肃兰州730070 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与发酵工业》2024年第7期197-202,共6页Food and Fermentation Industries

基　　金：甘肃农业大学伏羲人才计划(Gaufx-04J02)。

摘　　要：以马铃薯多孔淀粉(porous starch,PS)为材料,制备具有较好溶解性和抗氧化性的丁香酸多孔淀粉酯(syringic acid porous starch ester,SA@PS)。实验通过N 2-吸/脱附、扫描电镜、傅里叶变换红外光谱、液态核磁等方法,研究了SA@PS的特性。结果表明,以PS(比表面积14.69 m^(2)/g)为主体,可制备取代度为0.06~0.25的SA@PS;傅里叶变换红外光谱和液体核磁共振氢谱证明SA和PS之间形成了酯键;X射线衍射表明酯化反应改变了淀粉的结晶类型;SA@PS具备较强的抗氧化活性,可用于光、氧化或高温敏感分子的保护材料。In this study,potato porous starch(PS)is used as a material to prepare a syringic acid porous starch ester(SA@PS)with better solubility and antioxidant activity.The experiment used N 2-adsorption/desorption,scanning electron microscopy,Fourier transform infrared spectroscopy,liquid nuclear magnetic(1H NMR),and other methods to investigate the properties of the prepared samples [e-mail] PS(specific surface area 14.69 m^(2)/g)as the main body,syringic acid porous starch ester(SA@PS)with a degree of substitution(DS)of 0.06-0.25 was successfully prepared in a non-aqueous system.Fourier transform infrared spectroscopy and 1H liquid state nuclear magnetic resonance confirmed the formation of ester linkage between SA and PS.X-ray diffraction showed that PS was in an amorphous and disordered state,while SA@PS underwent crystalline retrogradation to form a new crystalline structure.SA@PS had strong antioxidant activity and can be used as a protective material against light,oxidation,or high-temperature sensitive molecules.

关 键 词：多孔淀粉 丁香酸 酯化反应 结构表征 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]