玉米淀粉、籼米淀粉薄荷酮复合物的结构和释放性能的比较

Comparison of Structural Characterization and Release Character Between Corn Starch-Menthone Complex and Indica Rice Starch-Menthone Complex

采用共沉淀法制备玉米淀粉薄荷酮复合物及籼米淀粉薄荷酮复合物,并对2种淀粉复合物复合率进行测定,玉米淀粉薄荷酮复合物复合率为43.8%,籼米淀粉薄荷酮复合物复合率为24.7%。对2种淀粉复合物结构进行表征,通过CP-MAS13C NMR、XRD、红外及扫描电镜对复合物进行分析。核磁中新峰的出现及淀粉骨架的化学位移、XRD衍射新峰的出现及结晶度的变化及复合物形成前后表面形态的明显变化,证明了淀粉复合物的形成。利用Avrami方程对2种淀粉薄荷酮复合物在4、25℃,相对湿度33%、75%、90%条件下的释放情况进行分析,结果表明,低湿低温环境中贮藏的复合物更加稳定,且玉米淀粉薄荷酮复合物的贮藏稳定性高于籼米淀粉薄荷酮复合物。

The complexes of menthone with corn starch and indica rice starch were prepared by a co - precipita- tion method. The resulting recombination ratios were 43.8% and 24.7%, respectively. Two types of complexes were analyzed with solid -state nuclear magnetic resonance spectrometry（ CP-MAS 3C NMR） ,X -ray diffraction（ IR）, infrared spectrometry （IR） and scanning electron microscope （SEM）. Novel peaks and chemical shifts in CP - MAS 13 C NMR spectra, and the variations of crystallinity and new peaks in X - ray diffractograms, while the starches surface morphology significant changed by menthone all suggested the formation of complexes. The relationship between reten- tion rate of menthone and time was described by Avrami equation, and the results showed that the lower the relative humidity or temperature is, the slower menthone is released from the complexes. The storage stability of corn starch - menthone complex was higher than that of indica rice starch - menthone complex.