摘要：本课题以普鲁兰酶水解蜡质玉米淀粉得到短葡聚糖链（SGC）以及辛烯基琥珀酸酐改性的短葡聚糖链（OSA-SGC）为研究对象，进行薄荷醇（油）的包埋，研究包合物的制备及其结构表征。相较于短葡聚糖链，经过辛烯基琥珀酸酐改性的短葡聚糖链，溶解温度由原来的110℃、30min降至室温下短时间内即可溶解。在包埋薄荷醇（油）的实验过程中，OSA-SGC包埋薄荷醇的效果明显优于SGC的包埋效果；对OSA-SGC包埋薄荷醇和薄荷油进行实验分析，发现包埋薄荷油的效果明显优于薄荷醇。然后通过紫外分光光度法对于OSA-SGC包埋薄荷油的包埋率进行测定，确定在OSA-SGC质量分数为1％，糊化温度60℃、搅拌30min，卵磷脂质量分数为0。1%，吐温80质量分数0。15%，薄荷油质量分数0。1%，反应温度60℃、反应时间6h的条件下得到最佳的包埋效果，其包埋率达35。7%。最后通过核磁共振波谱法（NMR），扫描电子显微镜（SEM），热重分析（TGA），红外光谱分析（IR）及X射线衍射（XRD）进行了OSA-SGC及其包合物的结构表征。结果表明，由酶解的蜡质玉米淀粉制备的OSA-SGC聚合物能够有效包埋薄荷醇（油），能够为新型微胶囊爆珠的开发与应用找到新出路。80554

毕业论文关键字：蜡质玉米淀粉；SGC；OSA-SGC；包合物；制备；表征

Preparation and Properties of New Microcapsule Blasting Beads Material Containing Menthol Based on Amylose Starch

Abstract: In this paper, short dextrin chain (SGC) and octenyl-succinic anhydride modified short glucan chain (OSA-SGC) were obtained by hydrolyzing waxy corn starch with pullulanase。 The study of inclusion complex and its structural characterization was made in this paper。 Compared with short glucan chain, after the octenyl succinic anhydride modification, the dissolution temperature from the original 110 ℃, 30min down to room temperature can be dissolved within a short time。 The effect of encapsulating menthol in OSA-SGC was better than that of SGC during the experiment of encapsulating menthol (oil)。 The experimental analysis of OSA-SGC embed menthol and peppermint oil showed that the peppermint oil was significantly better than menthol。 The encapsulating ratio of OSA-SGC was also determined by ultraviolet spectrophotometer。 The encapsulation ratio of OSA-SGC was 1%, the gelatinization temperature was 60 ℃, the stirring time was 30 min, the content of lecithin was 0。1%。  The optimum encapsulation effect was obtained under the condition of the mass fraction of 0。02%, the mass fraction of peppermint oil 0。1%, the reaction temperature of 60 ℃ and the reaction time of 6 h。 And the encapsulating ratio reached 35。7% 。Finally, the structural characterization of OSA-SGC and its inclusion complex was carried out by nuclear magnetic resonance spectroscopy (NMR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), infrared spectroscopy (IR) and X-ray diffraction (XRD)。 The results showed that OSA-SGC polymer prepared from the hydrolyzed waxy corn starch could encapsulate menthol (oil), which could find a new way for the development and application of new microcapsule blasting beads。

Key Words: waxy corn starch; SGC; OSA-SGC; inclusion complex; preparation; characterization

目  录

1 绪论 1

1。1 淀粉的研究概况 1

1。1。1 蜡质玉米淀粉 1

1。1。2 直链淀粉简介 1

1。1。3 直链淀粉的制备 2

1。1。4淀粉作为包合壁材的研究进展 2

1。2微胶囊的研究概况