压力蒸汽法制备直链淀粉-茶多酚复合物

Preparation of Amylose-tea Polyphenol Complex by Pressure Steam Method

以马铃薯淀粉为原料,经酸解、结晶化并与茶多酚混合,采用增压高温方法制备得到直链淀粉-茶多酚复合物。研究淀粉茶多酚配比、复合时间和复合温度3个因素对直链淀粉-茶多酚复合物结晶结构的影响,采用单因素试验确定最佳制备工艺条件:淀粉-茶多酚配比100︰3、复合时间40 min、复合温度120℃。应用XRD、IR、SEM和RAMAN等方法对复合物进行表征,测试分析结果显示,复合物为黏连的球型,具有B型结晶结构,结晶度为45.06%,茶多酚未与淀粉发生化学反应。

Potato starch used as raw material,though acid hydrolysis,crystallized and compounded with tea polyphenols,prepare amylose-tea polyphenol complex by pressurized high temperature method.The effects of reaction parameters such as starch/tea polyphenol ratio,composite time and composite temperature on the crystal structure of amylose-tea polyphenol complex were studied.The influence of structure was determined by single factor experiment to determine the optimal preparation condition as follows:the ratio of starch/tea polyphenol 100︰3,the composite time 40 min,and composite temperature 120℃.The complexes were characterized by XRD,IR,SEM and RAMAN.The results showed that the complex was a bonded spherical with B-type crystal structure and the crystallinity of the complex was 45.06%.The tea polyphenol did not occur chemical reaction with starch.