辛烯基琥珀酸糊精酯的制备及其乳化性的研究.pdf

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.9 辛烯基琥珀酸糊精酯的制备及其乳化性的研究 伍秀英，罗发兴，黄强，李超 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：研究了辛烯基琥珀酸糊精酯的合成工艺以及其乳化性能，并以产品的取代度（DS）为指标，对该酯化工艺的影响因素进 行了单因素实验。实验结果表明在OSA添加量为糊精干基3%的条件下，最佳的工艺条件为：麦芽糊精乳质量分数40%，反应体系pH 值8.5，反应温度35 ℃，反应时间5 h；经红外光谱扫描后，产品在1725 cm-1处有C=O伸缩振动吸收峰，在1574 cm-1处有C=C伸缩振动 吸收峰；糊精酯可以作为乳化剂应用于饮料乳液的制备，随着DE值的增大，其乳化油滴的能力降低。 关键词：辛烯基琥珀酸糊精酯；辛烯基琥珀酸酐（OSA）；麦芽糊精；取代度；乳化性能 文章篇号：1673-9078(2012)9-1157-1160 Preparation and Emulsification Property of Octenyl Succinic Dextrin Ester WU Xiu-ying, LUO Fa-xing, HUANG Qiang, LI Chao (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: The synthetic technology and emulsifying properties of octenyl succinic dextrin ester were investigated. Based on the degree of substitution (DS) of products, the single factors affecting the esterifying technology were carried out. The results showed that, when adding dosage of OSA was 3%, the optimum technological conditions were determined as follows: concentration of the dextrin slurry 40%, the pH 8.5, reaction temperature 35 ℃, and reaction time 5 h. IR spectral analysis revealed that the C=O and C=C vibration absorption peaks appeared at 1725 and 1574 cm-1, respectively. Dextrin ester could be used as emulsifier in beverage emulsion. With the DE value increasing, the ability of stabilizing oil decreased. Key words: octenyl succinic dextrin ester; octenyl succinic anhydride (OSA); maltodextrin; DS; emulsibility 辛烯基琥珀酸淀粉酯（SSOS）由于在淀粉分子中 于软饮料中作为乳化增稠剂，用于微胶囊包埋中作为 引进了亲水性的羧基和疏水性的烯基，从而具有优良