马铃薯淀粉改性及其吸附茶多酚的条件优化

Study on modified potato starch and optimization of conditions for adsorption of tea polyphenols

以马铃薯淀粉为原料在70℃、40~44 s条件下制备改性淀粉,考察温度、pH、茶多酚浓度和吸附时间对原淀粉和改性淀粉吸附茶多酚的影响。根据单因素试验结果,设计正交试验,确定吸附茶多酚的最优工艺条件为:原淀粉温度20℃、pH 3.0、茶多酚浓度16 mg/mL和吸附时间120 min,茶多酚吸附量为113.5mg/g;改性淀粉条件为温度25℃、pH 2.0、茶多酚浓度28 mg/mL和吸附时间80 min,茶多酚吸附量为301.1mg/g。在最优条件下改性淀粉吸附茶多酚量为原淀粉的2.65倍,为制备富含茶多酚的淀粉质材料提供技术指导。

Using potato starch as the raw material, the modified potato starch was prepared at 70℃ for 40 ~ 44s. The effects of temperature, pH, tea polyphenols concentration and adsorption time on the adsorption of tea polyphenols by original and modified starch were investigated. According to the results of single factor test, the orthogonal experiment was designed to determine the optimal process conditions for adsorption of tea polyphenols. The optimum process conditions were as follows : temperature 20℃, pH 3.0, tea polyphenols concentration at 16 mg / mL and adsorption time 120 min, tea polyphenols adsorption capacity of original starch was 113.5 mg/g;temperature 25℃, pH 2.0, tea polyphenols concentration at 28 mg / mL and adsorption time 80 min, tea polyphenols adsorption capacity of modified starch was 301.1 mg/g. Under the optimal conditions, tea polyphenols adsorption capacity of modified starch was 2.65 times than that of original starch, which would provide guidance for preparing starch material with rich tea polyphenols.