| 摘要: |
| 为研究籼米淀粉包合芳樟醇、庚内酯的制备及两种风味物质对贮藏稳定性的影响，采用热熔法分别制备籼米淀粉-芳樟醇与籼米淀粉-庚内酯包合物。参数优化实验表明，制备籼米淀粉-芳樟醇包合物的最佳条件为主客比为10:0.2g/μL，包合温度为40℃，包合时间为50min，最大包合率为59.91%；籼米淀粉-庚内酯的最佳条件为主客比为10:0.5g/μL，包合温度为50℃，包合时间为70min，最大包合率为50.15%。通过FT-IR、13C-NMR及SEM证明了包合物的形成，利用Avrami方程对两种包合物在不同条件下的释放进行比较，籼米淀粉-庚内酯包合物比籼米淀粉-芳樟醇包合物稳定。综合结果显示，庚内酯更适合籼米淀粉包合。 |
| 关键词: 籼米淀粉 芳樟醇 庚内酯 包合 贮藏稳定性 |
| DOI：10.13610/j.cnki.1672-352x.20160712.003 |
| 投稿时间：2016-03-04 |
| 基金项目:国家自然科学基金（31271960）资助。 |
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| Preparation of indica rice starch encapsulated-linalool and 4-heptanolide and their storage stability |
| JIN Shanshan,ZHOU Yibin,ZHANG Shu |
| (School of Tea and Food Technology, Anhui Agricultural University, Hefei 230036) |
| Abstract: |
| To study effects affecting the preparation of linalool and 4-heptanolide encapsulated by indica rice starch and their storage stability, indica rice starch- linalool and 4-heptanolide inclusion complexes were prepared using a melt method. The results showed that the highest inclusion efficiency of indica rice starch-linalool was 59.91% when the ratio of the starch to linalool was 10:0.2 g/μL, the inclusion temperature was 40°C and the inclusion time was 50 min. The highest inclusion efficiency of indica rice starch-4-heptanolide was 50.15% when the ratio of the starch and 4-heptanolide was 10:0.5 g/μL, the inclusion temperature was 50°C and the inclusion time was 70 min. The formation of inclusion complexes was verified using FT-IR, 13C-NMR and SEM. The release of the two inclusion complexes under different conditions indicated that indica rice starch-4-heptanolide is more stable than indica rice starch-linalool. Comprehensive results showed that 4-heptanolide is more suitable for encapsulation by indica rice starch. |
| Key words: indica rice starch linalool 4-heptanolide inclusion storage stability |
