中华医学超声杂志

应用化学 ›› 2010, Vol. 27 ›› Issue (01): 117-121.

• 研究论文 • 上一篇    下一篇

半夏淀粉的理化特性

周红英,王建华*,隋鹏,孙印石,房信胜   

  1. (山东农业大学农学院，作物生物学国家重点实验室 泰安 271018)
  • 收稿日期:2009-01-20 修回日期:2009-04-16 出版日期:2010-01-10 发布日期:2010-01-10
  • 通讯作者: 王建华，男，博士，教授; E-mail:jhwangjh@163.com; 研究方向：天然产物化学及中药资源开发与利用
  • 作者简介: 

Physicochemical properties of Banxia (Rhizoma Pinelliae) starches from four different regions

ZHOU Hong-Yang, WANG Jian-Hua*, SHUI Peng, SUN Yin-Shi, FANG Xin-Sheng   

  1. (State Key Laboratory of Crop Biology,College of Agronomy,
    Shandong Agricultural University,Taian 271018)
  • Received:2009-01-20 Revised:2009-04-16 Published:2010-01-10 Online:2010-01-10

PDF

1594

被引次数

5

摘要：

研究了不同产地的4种半夏淀粉的理化特性，如直链淀粉含量、膨胀度、溶解性、持水性、淀粉粒大小和形貌、结晶类型、热特性和糊化特性等。来自临沂的半夏有栽培品和野生品两个材料，来自高密和四川的半夏均为栽培品。结果表明：这些半夏淀粉中直链淀粉含量从18.60%到23.91%；膨胀度从21.53%到23.09%；溶解度从11.5%到32.3%；持水性从100.3%到 119.0%。淀粉粒单粒球形，卵形或圆半球形，直径2–20 μm，复粒由2-3分粒组成。4种半夏淀粉结晶类型均为C型。结晶度从15.0%到37.9%。用差示扫描量热仪测定了4种半夏淀粉的转换温度TO，TP和TC，分别从71.58-77.75℃, 83.03-83.84℃和89.41-90.99℃；热焓从4.316-5.809 J/g。用快速粘度分析仪测定了4种半夏淀粉的RVA特征值，4种半夏淀粉的峰值粘度，热糊粘度，冷糊粘度，稀懈值和回复值分别从149.50-226.17,97.67-127.17,141.83-194.33,50.42-99.00和44.17-67.17。4种半夏淀粉的糊化温度从77.8到79.9℃,峰值时间从8.3 到8.7 min。

关键词: 半夏，淀粉，糊化特性，X射线衍射

Abstract:

The physicochemical properties of Rhizoma Pinelliae starches from four different regions were investigated. The contents of amylose in different Rhizoma Pinelliae starches ranged from 18.60% to 23.91%. The shapes of Rhizoma Pinelliae starch granules varied from round to oval or hemisphere with the sizes between 2~20 μm. All Rhizoma Pinelliae starches show the typical C-type crystal form but with crystallinity in the range of 15.0% to 37.9%. The transition temperatures (TO, TP and TC) and enthalpies of gelatinization were determined via differential scanning calorimetry(DSC). TO, TP and TC varied from 71.58 to 77.75, 83.03 to 83.84, and 89.41 to 90.99 ℃, respectively. The enthalpy of gelatinization ranged from 4.316 J/g to 5.809 J/g. According to the viscosity measurements with a rapid visco analyser(RVA), the peak visc, hot visc, cold visc, breakdown and setbake of these Rhizoma Pinelliae starches varied from 149.5 to 226.2, 97.7 to 127.2, 141.8 to 194.3, 50.4 to 99.0, and 44.2 to 67.2 RVU, respectively. The pasting temperature and peak time for these starches were 77.8 to 79.9 ℃ and 8.3 to 8.7 min, respectively.

Key words: Rhizoma Pinelliae,starch,pasting property,X-ray diffraction

中图分类号: 

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