马铃薯淀粉微球的制备、结构表征及性能研究  

Preparation,Structural Characterization and Property Study of Potato Starch Microspheres

作　　者：江德恩 武苏莹 吴明慧 尼玛次仁 谢和兵 JIANG Deen;WU Suying;WU Minghui;NIMA Ciren;XIE Hebing(Anhui University of Traditional Chinese Medicine,Hefei,Anhui,China 230013;Yangtze Delta Drug Advanced Research Institute,Nantong,Jiangsu,China 226133;Jiangsu God Mokey Medical Research Co.,Ltd.,Nantong,Jiangsu,China 226133;Tibet God Mokey Pharmaceutical Co.,Ltd.,Rikaze,Xizang,China 857000)

机构地区：[1]安徽中医药大学药学院,安徽合肥230013 [2]江苏省南通市海门长三角药物高等研究院,江苏南通226133 [3]江苏神猴医药研究有限公司,江苏南通226133 [4]西藏神猴药业有限责任公司,西藏日喀则857000

出　　处：《中国药业》2025年第4期48-53,共6页China Pharmaceuticals

基　　金：西藏自治区科技计划项目[XZ202301ZY0005G]。

摘　　要：目的 制备马铃薯淀粉微球(PSM),表征其结构,并研究其性能。方法 以可溶性马铃薯淀粉(SPS)为原料、三偏磷酸钠(TSTP)为交联剂、聚乙二醇(PEG)20000为连续相,采用水包水乳液法,经乳化、温育、后处理制备PSM。采用激光粒度分析仪、傅里叶变换红外光谱仪、扫描电镜、X-射线衍射仪分别表征PSM的粒径、化学组成、表观形貌、晶体结构,并通过吸水试验、热重分析仪、体外消化试验研究PSM的吸水性能、热稳定性和消化性能。结果 PSM粒径分布较分散,平均53.60μm,大于SPS的33.30μm;PSM化学组成与SPS比较变化不明显;表观形貌由SPS的椭圆形、球形转变为球形聚集状态,表面稍粗糙,且有孔隙和凹陷结构;晶体结构由SPS的B型转变为无定形;平均吸水倍率为921.50%,完全吸水时间为23.87 s,分别较SPS高411.94%,长219.12%;热分解温度范围284.85~325.30℃,热失重率63.45%,热稳定性较SPS有降低趋势(但不明显);淀粉水解率35.59%,较SPS低34.25%。结论 与SPS相比,水包水乳液法制备的PSM,其粒径、表观形貌、晶体结构、吸水性能、消化性能发生较明显变化,而化学组成和热特性无明显变化。Objective To prepare potato starch microspheres(PSM),and to study their structural characterization and properties.Methods PSM was prepared by the water-in-water emulsion method through emulsification,incubation and post-treatment,with soluble potato starch(SPS)as raw material,trisodium trimetaphosphate(TSTP)as cross-linking agent,polyethylene glycol(PEG)as continuous phase.The particle size,chemical composition,apparent morphology,and crystal structure of PSM were characterized by the laser particle size analyzer,Fourier transform infrared spectrometer,scanning electron microscope,and X-ray diffractometer,respectively;and the water absorption property,thermal stability and digestion property of PSM were studied by the water absorption test,thermogravimetric analyzer,and in vitro digestion test.Results The particle size distribution of PSM was relatively dispersed,with an average of 53.60µm,which was larger than the 33.30µm of SPS;the chemical composition of PSM showed no significant changes compared to SPS;the apparent morphology of PSM showed a spherical aggregation,with a slightly rough surface and porous and concave structures on the surface,which were different from the elliptical and spherical shapes of SPS;PSM had a amorphous crystal structure,which was different from the B-type structure of PSM;the average water absorption rate of PSM was 921.50%,and the complete water absorption time was 23.87 s,which was 411.94%higher and 219.12%longer than that of SPS,respectively;the thermal decomposition temperature of PSM was in the range of 284.85 to 325.30℃,with a thermal weight loss rate of 63.45%,the thermal stability showed a decreasing trend compared to SPS(but not significantly);the starch hydrolysis rate of PSM was 35.59%,which was 34.25%lower than that of SPS.Conclusion Compared with SPS,the PSM prepared by water-in-water emulsion method has obvious changes in particle size,apparent morphology,crystal structure,water absorption and digestion properties,but no obvious changes in chemical composition and

关 键 词：马铃薯 淀粉微球 水包水乳液 制备 结构表征 性能 

分 类 号：R94[医药卫生—药剂学]