目的为了充分了解穿龙薯蓣,通过多种分析方法对穿龙薯蓣淀粉物理化学性质进行研究。方法采用扫描电子显微镜(SEM)、粒度分析仪、X-射线衍射、差示扫描量热仪(DSC)和布拉班德粘度仪。结果通过与木薯、马铃薯淀粉的物理化学性质的比较,穿龙薯蓣淀粉显示了相对较小、椭圆形,大小不均匀的颗粒。晶体类型显示为C型,含直链淀粉为26.3%。凝胶化温度最高,其焓值介于马铃薯与木薯。根据布拉班德图谱得知穿龙薯蓣淀粉具有较低的黏度峰值、较高的回生值和较低的衰退值。结论穿龙薯蓣淀粉与其他相关植物的块茎类淀粉来源不同,物理化学性质也存在明显不同。

Objective To study the medicinal plants of Dioscorea nipponica, the physicochemical pro-perties of starch in D. nipponica were investigated by means of various analytical methods. Methods D. nipponica starch was characterized by scanning electron microscope (SEM), X-ray diffraction, granule size analysis, DSC, and Brabender Viscograph system. Results Compared with tapioca and potato starch, the morphology of D. nipponica starch showed smaller particles, oval shaped, and dissimilar granules in size. The crystal type of D. nipponica starch was C-type pattern. The amylose content in D. nipponica starch was 26.3%. The starch separated from D. nipponica showed the highest transition temperature and intermediate enthalpy of gelatinization between potato and tapioca. According to the viscosity measurement with Brabender viscograph, D. nipponica starch exhibited lower peak viscosity, higher setback and lower breakdown viscosity. Conclusion D. nipponica starch is obtained from D. nipponica. Significant differences from D. nipponica and other tuber starches in physicochemical properties are obtained due to their geographical origin.

天津市应用基础及前沿技术研究计划重点项目(08JCZDJC15300)