茶多酚/直链淀粉复合物体系的构建及表征

Construction and Characterization of Single Helix System of Tea Polyphenols/Amylose Inclusion Complexes

以乙醇为溶剂,制备茶多酚/直链淀粉复合物,研究反应参数(反应时间、茶多酚添加量、乙醇体积分数和反应温度)对茶多酚包埋效果的影响。分光光度法测定茶多酚/直链淀粉的包埋效果,通过X射线衍射(XRD)、傅里叶红外光谱(FT-IR)和扫描电子显微镜(SEM)对其进行表征。结果表明,制备茶多酚/直链淀粉复合物的最佳工艺条件为:反应时间2 h、直链淀粉/茶多酚配比10︰3、乙醇体积分数40%、反应温度40℃。在该工艺条件下,茶多酚/直链淀粉复合物为V型淀粉微晶结构,茶多酚的包埋率达38.14%,结晶度为41.61%;FT-IR分析表明茶多酚/直链淀粉复合物键的相关特征;茶多酚/直链淀粉复合物为圆饼状。

Alcohol was used as the solvent to prepared tea polyphenols/amylose inclusion complexes. The effects of reaction time, addition amount of tea polyphenols, ethanol concentration and reaction temperature on the tea polyphenols inclusion effect have been investigated. The best embedding condition was obtained by spectrophotometric analysis. The structure and properties of the best tea polyphenols/amylose inclusion complexes were analyzed by using XRD, FT-IR and SEM. The result showed that the optimal condition was as follows: the reaction time 2 h, the amylose/tea polyphenols ratio 10︰3, the ethanol concentration 40%, and the reaction temperature 40 ℃. Under this condition, the structure of tea polyphenols/amylose inclusion complexes was V-type, the inclusion rate could reach to 38.14%, and the degree of crystallinity was 41.61%. FT-IR displayed correlated characters of the bond of the tea polyphenols/amylose inclusion complexes. SEM images showed that tea polyphenols/amylose inclusion complexes had a flat disk like shape.