超支化淀粉-抗坏血酸包合物的制备及其光热稳定性

Preparation of hyper-branched starch-ascorbic acid inclusion complex and its photo-thermostability

采用超支化玉米淀粉(hyper-branched corn starch,HBCS)包合抗坏血酸制备超支化淀粉-抗坏血酸包合物(hyper-branched corn starch-ascorbic acid,HBCSAA)以提高抗坏血酸的光热稳定性。结果表明,在芯/壁比1. 5∶1(质量比)、时间75 min和温度33℃条件下包合率达到5. 19%。采用1H核磁共振、傅立叶变换红外光谱对超支化玉米淀粉及其包合物进行结构鉴定与表征,经图谱数据分析,超支化玉米淀粉α-1,6糖苷键比例为9. 01%,分支度为29. 92%,超支化玉米淀粉与抗坏血酸通过氢键形成包合物。抗坏血酸包合后光敏稳定性提高10. 23%,热敏稳定性提高13. 88%。

This work aims at increasing the photo-thermostability of ascorbic acid( AA) and making full use of its bioactivity by hyper-branched corn starch( HBCS) encapsulation. Single-factor experiments combined with response surface methodology( RSM) were applied to optimize the parameters of the encapsulation. The results showed the maximum encapsulation rate reaching 5. 19% under the optimum conditions of core-to-wall ratio 1. 5∶ 1( w/w),incubation time 75 min,and temperature 30 ℃.1H nuclear magnetic resonance results indicated that the ratio of α-1,6 glycosidic bond was 9. 01% and the branching degree was 29. 92%. Fourier transform infrared spectroscopy showed the formation of the hyper-branched corn starch-ascorbic acid( HBCSAA) inclusion complex through hydrogen bond. Compared with pure AA,the photostability and themostability of the embedded AA was increased by 10. 23%and 13. 88%,respectively.