不同条件对机械活化固相制备淀粉/阿魏酸复合物的影响

Effect of different conditions on preparation of starch/ferulic acid complexes by mechanical activation

中文关键词:  机械活化  淀粉  阿魏酸

英文关键词:mechanical activation  starch  ferulic acid

中文摘要:

      目的 研究配料比、反应时间、反应温度及球磨浆转速等因素对制备淀粉/阿魏酸复合物的影响。 方法 以木薯淀粉和阿魏酸为原料, 通过机械活化固相一步反应制备了淀粉/阿魏酸复合物。以复合物中酚基的吸光度为评价标准, 研究了不同条件下复合物中的酚基含量变化, 并对产物进行了红外表征。结果 在CS:FA质量比为1:0.08(m:m), 反应温度为50 ℃, 反应时间60 min, 球磨机转速为380 r/min时, 所制得的复合物中阿魏酸的含量最高。红外光谱表明复合物在1630 cm?1处出现了新的吸收峰。结论 淀粉/阿魏酸复合物的成功合成有利于扩大淀粉及阿魏酸在功能食品、医药、化妆品等领域的应用。

英文摘要:

      Objective To study the effects of ingredient ratio, reaction time, reaction temperature and ball milling speed on the preparation of starch/ferulic acid complex. Methods Starch/ferulic acid complex was prepared from tapioca starch and ferulic acid by mechanical activation solid phase one-step reaction. Based on the absorbance of phenolic group in the compound, the changes of phenolic group content in the compound under different conditions were studied, and the products were characterized by infrared. Results The results showed that the content of ferulic acid in the composite prepared was the highest when the mass ratio of CS:FA was 1:0.08 (m:m), the reaction temperature was 50 ℃, the reaction time was 60 min, and the rotation speed of the ball mill was 380 r/min. Infrared spectroscopy indicated a new absorption peak at 1630 cm?1. Conclusion The successful synthesis of starch/ferulic acid compound is beneficial to expand the application of starch and ferulic acid in functional food, medicine, cosmetics and other fields.