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籼米淀粉与芳樟醇、庚内酯包合物的制备及其贮藏稳定性比较
金姗姗,周裔彬,张舒
0
(安徽农业大学茶与食品科技学院,合肥 230036)
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。
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

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