直链淀粉-共轭亚油酸分子间复合特性的研究

Amylose-Conjugated Linoleic Acid Complexation

为了研究直链淀粉与易被氧化的功能因子——共轭亚油酸（CLA）能否形成可作为CLA的抗氧化载运体系的复合物，研究了用二甲亚砜／水溶液法来制备直链淀粉-CLA复合物的最佳结晶温度。在80。105℃之间出现吸热峰的热分析图和在20．002θ角出现特征衍射峰的X-射线衍射图验证了直链淀粉-CLA复合物的形成；复合物的产率和复合率的测定结果显示制备复合物的最佳结晶温度是30oC；CLA在正己烷中的浓度与其紫外吸光度呈现的良好线性关系（R^2=0．9995）表明可以用紫外检测法来简便快速地比较直链淀粉-CLA复合物样品中的CLA含量。

Conjugated linoleic acid （CLA） is a functional element which is highly susceptible to hpid peroxidation. In order to examine whether amylose and CLA can form complexes to work as molecular nano - capsules for CLA, the water/dimethyl sulfoxide complexation method was used to prepare amylose- CLA complexes and the optimum crystallization temperature was researched. Results： Amylose - CLA complexes confirmed by DSC thermograms show an endothermal peak between 80 and 105℃ and X- ray diffractogram with a typical diffractive peak at 20.0°20. The optimum crystallization temperature to form amylose - CLA complexes is found to be 30℃ by comparing weight yield and CLA content in the complexes. The good linear relation between the concentration and ultraviolet absorbency of CLA in hexane （R^2 = 0. 999 5） shows that ultraviolet detection as a simple and convenient method can be used to rapidly measure CLA content in the complexes.