大米淀粉-槲皮素復(fù)合物的制備、理化及消化特性研究

打開文本圖片集

中圖分類號：TS235.1 文獻標志碼：A 文章編號：1000-9973（2025）08-0110-06

DOI：10.3969/j.issn.1000-9973.2025.08.016

引文格式：，等.大米淀粉-槲皮素復(fù)合物的制備、理化及消化特性研究[J].中國調(diào)味品，2025，50（8）：110-115. WU QY，MA C M，YANG Y，et al. Studyon preparation and physicochemical and digestive properties of ricestarch quercetin complex[J]. China Condiment，2025，50（8）：110-115.

Abstract：Quercetin can interact with starch，thereby affecting the physicochemical and digestive properties of starch. The optimal preparation process conditions for rice starch （RS） and quercetin （QC） are obtained through single factor experiment and orthogonal experiment，and the solubility， expansion degree， coagulation and sedimentation properties， freeze-thaw stability and thermodynamic properties of rice starch-quercetin complex（RS-QC）are determined. The results show that the optimal preparation conditions are solid-liquid ratio of 1：10 ， pre-gelatinization temperature of 70°C ，quercetin addition amount of 3% ，and co-gelatinization time of 2.5h . Adding quercetin can affect the solubility and expansion degre of rice starch，but has relatively smalleffect on coagulation and sedimentation properties and freeze-thaw stability. Differential scanning calorimetry analysis shows that the starting temperature， peak temperature，termination temperature and gelatinization enthalpy of the complex alldecrease. In addition，in this study，it is found that quercetin can effectively inhibit the digestibility of rice starch. This study has provided basic information for the application of polyphenols in starch food processng， and laid a foundation for their further development and application.

Key Words：rice starch；quercetin；preparation process；physicochemical properties；digestibility

水稻是人類飲食中重要的主食，而淀粉是大米的主要成分，為人體維持正常生命活動提供了能量[1-2]。（剩余11587字）