负载薄荷香精微孔淀粉的制备技术及其表征范争荣1，肖作兵1.docxVIP

负载薄荷香精微孔淀粉的制备技术及其表征范争荣，肖作兵1,2，胡静1，张佳1（1．上海应用技术学院香料香精技术与工程学院，上海 200233；2．华东理工大学生物工程学院，上海 200237）摘要：采用双酶水解法制备糯玉米微孔淀粉，并吸附薄荷香精制备香精微孔淀粉有机微球。研究了酶解反应时间、淀粉乳浓度以及酶浓度对微孔淀粉产率和吸附率的影响，通过单因素实验和正交试验得到最佳工艺条件为：反应时间5h，淀粉乳浓度40%，酶浓度为3%，得到的微孔淀粉吸附率为111.7%。在扫描电子显微镜（SEM）下观察微孔淀粉形态完好，粒径分析仪测量其粒径分布在10μm左右，并通过热重分析仪（TGA）测得吸附香精后的微孔淀粉其香精开始分解温度较未吸附前提高了50℃。关键词：薄荷香精；微孔淀粉；糯玉米淀粉The preparation and characterization of microporous starch loading with peppermint flavorsFAN Zheng-rong1，XIAO Zuo-bing1,2，HU Jing1，ZHANG Jia1（1. School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 200233; 2. School of Biology Engineering, East China University of Science and Technology, Shanghai 200237）Abstract:Waxy corn microporousstarch was prepared with enzyme (α-amylase and glucoamylase) and the product was loading with peppermint flavors. The optimum conditions were identified by investigating the effect of the reaction time, starch content and enzyme content on the yield and absorption ratio of microporous starch. The optimum conditions confirmed via single factor tests and orthogonal experimental test are: reaction time 5h, starch content 40% and enzyme content 3% and the best absorption ratio was 111.7%. The granules of starch were integrated in SEM photographs and the particle size distributed about 10μm with particle size analyzer. TGA results presented the decomposition temperature of the flavors was up by 50℃.Key words: peppermint flavors; microporous starch; waxy corn starch微孔淀粉（microporous starch）又叫做多孔淀粉（porous starch）是一种酶变性淀粉，广泛用于吸附包埋杀虫剂、药物、酶以及化妆品中的功能性物质[1-4]，生淀粉经由具有生淀粉酶活力的酶作用后，产生的表面布满大小不一，分布不均，直径大约在1μm左右微孔的生淀粉颗粒。这些表面的小孔向中心深入，形成了占据颗粒大约50%体积的空洞结构。微孔淀粉因此具有了良好的吸附性能，单独成为吸附性壁材，或者作为功能性物质被其他壁材包埋形成微胶囊。糯玉米(ZeamagysSinesis)（又称蜡质玉米、粘玉米），起源于中国，是玉米属9个亚种之一[5]，与普通玉米相比，所含淀粉全部为支链淀粉[6]，更容易被α-淀粉酶和糖化酶水解[7]，且形成的孔洞较大较深，这使得微孔淀粉的制备更快，效率更高。微孔淀粉与微胶囊结构相比较，以其较大的比表面积，在常温下就可将芯材吸附在其颗粒中，理论上可吸附高达100%的芯材物质（一般喷雾干燥法制备的微胶囊包埋20%-40%芯材）。由于用微孔淀粉制备工艺简单，无需对芯材进行乳化、均质、以及干燥等加工，这样避免了其他物质对包埋物质的影响，也不会因高温加工使内部物质变化，且成本低，吸附率高[8]。微孔淀