CN112961886B - 一种酚酸淀粉酯及其制备方法和应用 - Google Patents
一种酚酸淀粉酯及其制备方法和应用 Download PDFInfo
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- CN112961886B CN112961886B CN202110191697.5A CN202110191697A CN112961886B CN 112961886 B CN112961886 B CN 112961886B CN 202110191697 A CN202110191697 A CN 202110191697A CN 112961886 B CN112961886 B CN 112961886B
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- starch
- acid
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- phenolic
- ester
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Abstract
本发明公开了一种酚酸淀粉酯及其制备方法和应用,属于食品化学技术领域。所述制备方法包括:(1)将淀粉加入水中加热进行预糊化处理,再脱水干燥得到预糊化淀粉;(2)将酚酸、预糊化淀粉、脂肪酶、固体酸催化剂和吸水剂混合于有机溶剂中,结合超声波处理于40~80℃下进行反应,得到酚酸淀粉酯悬浊液;(3)将酚酸淀粉酯悬浊液固液分离,得到所述酚酸淀粉酯。本发明在脂肪酶催化反应过程中利用超声波处理,促进淀粉分散,提高酶活,结合固体酸催化剂和吸水剂,协同促进反应效率的增加。制备方法高效、安全,淀粉来源不限;制备得到的酚酸淀粉酯具有良好的生物学活性,在防治代谢性疾病,特别是糖尿病和肥胖方面具有较好的效果。
Description
技术领域
本发明涉及食品化学技术领域,具体涉及一种酚酸淀粉酯及其制备方法和应用。
背景技术
随着经济社会的发展,人民生活水平逐步提高,糖尿病、肥胖等代谢性疾病的发病率迅速增长,过量的碳水化合物和脂肪的摄入是主要的原因。淀粉是膳食中最主要的碳水化合物,其消化和吸收可以提高血糖水平以供给生命活动所需的能量。而过量的淀粉摄入短期会导致餐后血糖水平过高,长期会引起脂肪的累积,最终发展成糖尿病和肥胖。因此,通过调控淀粉的消化和吸收,进而期望控制肥胖、糖尿病等代谢性疾病的发生和发展已经成为科学研究领域的热点。
酚酸是一类含有酚环的有机酸,常见的有阿魏酸、咖啡酸、绿原酸、芥子酸、香豆酸、没食子酸等。其广泛存在于水果、蔬菜等食物中。酚酸具有抗氧化、抗菌等作用,近年来,也有多种酚酸被发现其具有抑制淀粉酶活性、抗肥胖、抗糖尿病等功效。但是酚酸稳定性和生物利用度较低,直接摄入较难发挥其作用。目前已有报道通过纳米载体等手段可以提高酚酸的稳定性和生物利用度。
目前对淀粉的改性主要有物理、化学和酶的方法。物理的方法如湿热处理、干热处理、超声等,对淀粉的结构影响有限,可在一定程度上影响淀粉的消化性,但是与淀粉的组成和结构有关,存在提高淀粉消化性的情况。化学改性如酯化、氧化、醚化等,改性效率较高,淀粉结构变化大,但是改性方法需要用到化学试剂,安全性需要关注。酶法改性成本高,目前产业应用相对较少。
利用酚酸对淀粉进行改性的主要产物有淀粉酚酸复合物和酚酸淀粉酯。酚酸淀粉酯目前仅有阿魏酸淀粉酯和咖啡酸淀粉酯有报道,其合成主要有强酸催化、1,1'-羰基二咪唑(CDI)介导和非水相脂肪酶催化法。强酸催化使用的化学试剂毒性较大,不适合工业生产。1,1'-羰基二咪唑介导法也属于化学酯化,虽采用的化学试剂毒性相对较低,且副产物易于去除,文章“Probing the structure-antioxidant activity relationships offour cinnamic acids porous starch esters”报道了以此方法合成阿魏酸、对香豆酸和芥子酸淀粉酯,文章“Synthesis,characterization,and antioxidant activity ofcaffeic-acid-grafted corn starch”报道了以此方法合成咖啡酸淀粉酯,但是应用的溶剂为二甲基亚砜,依旧具有一定毒性,且制备过程耗费大量有机溶剂。非水相脂肪酶催化也有报道用于阿魏酸淀粉酯的制备,但是由于脂肪酶在水溶液中催化活性较弱,而淀粉在有机溶剂中不易溶解,因此目前报道的脂肪酶催化酚酸淀粉酯的合成反应效率较低。
酚酸淀粉酯的结构新颖,不同酚酸所形成的淀粉酯的结构与功能可能具有较大差别。但是目前为止,仅有阿魏酸和咖啡酸淀粉酯被报道合成,功效研究集中在抗氧化性上,但酚酸淀粉酯经胃肠道消化后,其对人体健康的影响未被明确。
发明内容
本发明的目的在于优化酚酸淀粉酯的制备方法,提升酶法酯化的反应效率,提高产物的酚酸取代度,拓展其在治疗和/或预防糖脂代谢异常方面的用途。
为实现上述目的,本发明采用如下技术方案:
通过脂肪酶催化制备酚酸淀粉酯的方法,包括以下步骤:
(1)将淀粉加入水中加热进行预糊化处理,再脱水干燥得到预糊化淀粉;
(2)将酚酸、预糊化淀粉、脂肪酶、固体酸催化剂和吸水剂混合于有机溶剂中,结合超声波处理于40~80℃下进行反应,得到酚酸淀粉酯悬浊液;
(3)将酚酸淀粉酯悬浊液固液分离,得到所述酚酸淀粉酯。
淀粉来源不限,优选的,所述淀粉为木薯淀粉、红薯淀粉、马铃薯淀粉、玉米淀粉或小麦淀粉。
步骤(1)中,将淀粉进行预糊化处理。
优选的,预糊化处理的条件为:60~80℃加热5~30min。更为优选,预糊化处理的条件为:70℃加热30min。
淀粉与水的用量比为10g:200mL。
步骤(2)中,利用脂肪酶催化反应使得淀粉中的羟基被酚酸取代。
研究表明酚酸种类对淀粉酯取代度的影响较大,优选的,所述酚酸为阿魏酸、咖啡酸、对香豆酸、邻香豆酸、芥子酸或绿原酸。
酚酸与淀粉的摩尔量比影响产物的取代度,可以通过控制酚酸的添加量来调节产物的取代度。优选的,所述酚酸与淀粉的摩尔比为0.5~50:1。更为优选,阿魏酸与淀粉的摩尔比0.1~1:1,咖啡酸与淀粉的摩尔比1~2:1,对香豆酸、邻香豆酸或芥子酸与淀粉的摩尔比0.5~1.5:1,绿原酸与淀粉的摩尔比1~3:1。
优选的,所述脂肪酶为Novo435固定化脂肪酶,所述脂肪酶与预糊化淀粉的质量比为0.05~0.2:1。更为优选,脂肪酶用量为预糊化淀粉质量的10%。
脂肪酶在40~80℃条件下发挥其活性,反应12~48小时。优选的,反应温度为60~70℃,此时对香豆酸、芥子酸和绿原酸反应效率均最高。产物取代度随时间的延长而提高,在24小时左右达到平衡阶段,因此反应时间约为18~24小时。
研究表明,在脂肪酶催化反应过程中添加固体酸催化剂和吸水剂,再结合超声波处理,可以有效提高脂肪酶催化酚酸淀粉酯的活性,提高产物取代度。
优选的,所述固体酸催化剂为SO4 2-/Fe2O3、SO4 2-/ZrO2、SO4 2-/TiO2、SO4 2-/TiO2-ZrO2、SO4 2-/TiO2-SnO2、SO4 2-/TiO2-La2O3或MoO3/TiO2。
所述固体酸催化剂质量为预糊化淀粉质量的0.5~5%。优选的,固体酸催化剂质量为预糊化淀粉质量的1%。
优选的,所述吸水剂为3A分子筛、无水硫酸镁、无水硫酸钙或硅胶。根据吸水剂的吸水性能调节用量,当吸水剂为3A分子筛时,其添加量为预糊化淀粉质量的10%~20%;当吸水剂为无水硫酸镁,其添加量为预糊化淀粉质量的10%~15%;当吸水剂为无水硫酸钙,其添加量为预糊化淀粉质量的50%~80%。
超声波处理有助于淀粉分散于有机溶剂中,同时促进了脂肪酶的活性,优选的,所述超声波处理的条件为:每千克预糊化淀粉对应超声波功率为25~200瓦,更为优选,超声波处理条件为:每千克预糊化淀粉对应超声波功率为50瓦。
反应过程中搅拌反应体系,使反应更充分。
优选的,所述有机溶剂为异辛烷、正己烷、正庚烷或丙酮。
步骤(3)中,通过固液分离从酚酸淀粉酯悬浊液获得目的产物酚酸淀粉酯。具体地,将酚酸淀粉酯悬浊液过60目筛粗滤,去除吸水剂和固体酸催化剂,得到滤液,滤液经2000~3000r/min离心,收集沉淀,沉淀经乙醇溶液洗涤、干燥得到酚酸淀粉酯;离心得到的上清液可通过去除溶剂后回收酚酸。
所述乙醇溶液为体积百分比50%~95%的乙醇水溶液。
上述步骤中的干燥可采用冻干、减压干燥或低温烘干等方法,当为低温烘干时,温度≤50℃。
本发明还提供了一种由上述制备方法制得的酚酸淀粉酯,淀粉中的羟基被酚酸取代比例为0.1~40%。
相较于原淀粉,本发明提供的酚酸淀粉酯在抗消化性方面的性能显著提高,尤其是绿原酸和邻香豆酸改性的淀粉酯,取代度在1%~6%。动物实验数据表明,本发明提供的酚酸淀粉酯具有抑制血糖升高、降低胰岛素抵抗、调节脂质代谢的作用,因此,所述酚酸淀粉酯有望应用于防治代谢综合征、糖尿病或肥胖的食品、药品或保健品。
本发明还提供了所述的酚酸淀粉酯在制备治疗和/或预防糖脂代谢异常相关疾病的食品、药品或保健品中的应用。
本发明具备的有益效果:
本发明提供的制备方法在脂肪酶催化反应过程中利用超声波处理,促进淀粉分散,提高酶活,结合固体酸催化剂和吸水剂,协同促进反应效率的增加。制备方法高效、安全,淀粉来源不限。
与现有技术相比,本发明可以获得多种酚酸淀粉酯,其取代度可根据需要进行调节,制备得到的酚酸淀粉酯具有良好的生物学活性,在防治代谢性疾病,特别是糖尿病和肥胖方面具有较好的效果。
附图说明
图1为不同酚酸淀粉酯水解率随时间变化图。
具体实施方式
下面结合具体实施例对本发明进行进一步描述,但本发明的保护范围并不仅限于此。
下述实施例中所使用的试验方法如无特殊说明,均为常规方法;所使用的材料、试剂等,如无特殊说明,为可从商业途径得到的试剂和材料。
具体的,脂肪酶为Novo435固定化脂肪酶,固体酸催化剂为SO4 2-/Fe2O3,吸水剂为3A分子筛,淀粉为木薯淀粉。
酚酸纯度均为98%,其余试剂均为分析纯。
取代度检测方法为产物加氢氧化钠溶液水解后酸化,乙酸乙酯萃取后氮吹至干,以甲醇复溶后用HPLC检测酚酸含量。通过称样质量和酚酸含量计算取代度。
实施例1
将10g淀粉加入200mL水中70℃加热30分钟进行预糊化处理,后冻干得预糊化淀粉。分别将5mmol阿魏酸、咖啡酸、对香豆酸、邻香豆酸、芥子酸、绿原酸与5mmol预糊化淀粉混合于异辛烷中,添加或者不添加10%(以预糊化淀粉质量计)脂肪酶、1%(以预糊化淀粉质量计)固体酸催化剂,以及10%(以预糊化淀粉质量计)吸水剂,使用或者不使用超声波处理,超声波处理条件为:每千克预糊化淀粉对应超声波功率为50瓦;在60℃下反应,观察产物取代度。反应24小时后经60目筛网粗滤,去除吸水剂和固体酸催化剂,收集滤液,2000r/min离心10min,沉淀加入95%乙醇溶液洗涤后再次离心,重复2~3次,合并的上清液可通过去除溶剂后回收酚酸,沉淀再经冻干得到酚酸淀粉酯。各组取代度结果如表1所示。
表1不同反应条件下酚酸淀粉酯取代度
注:+代表添加或采用对应的反应条件,-代表不添加或不采用相应的条件
上表结果可得,脂肪酶、固体酸和超声波对酶法酯化的反应效率影响较大,吸水剂的影响则相对较小。通过添加固体酸、吸水剂和超声波处理,可以有效提高脂肪酶催化酚酸淀粉酯的活性,提高产物取代度。
实施例2
将10g淀粉加入200mL水中70℃加热30分钟进行预糊化处理,后冻干得预糊化淀粉。将5mmol对香豆酸、芥子酸、或绿原酸和5mmol预糊化淀粉、10%(以预糊化淀粉质量计)脂肪酶、1%(以预糊化淀粉质量计)固体酸催化剂,以及10%(以预糊化淀粉质量计)吸水剂混合于异辛烷中,并置于20、30、40、50、60、70、80、90℃反应,同时超声波处理,反应3、6、9、12、18、24、36、48、60小时,不断搅拌,得酚酸淀粉酯悬浊液经60目筛网粗滤,去除吸水剂和固体酸催化剂,收集滤液,2000r/min离心10min,沉淀加入95%乙醇溶液洗涤后再次离心,重复2~3次,合并的上清液可通过去除溶剂后回收酚酸,沉淀再经冻干得到酚酸淀粉酯。其取代度结果如表2~4所示。
表2不同反应温度和反应时间下对香豆酸淀粉酯取代度(%)
表3不同反应温度和反应时间下酶法酯化芥子酸淀粉酯取代度(%)
表4不同反应温度和反应时间下酶法酯化绿原酸淀粉酯取代度(%)
上表结果显示,当温度低于40℃时,酚酸与淀粉反应效率极低,当温度高于80℃时,由于酶不耐高温,导致产物取代度快速降低,因此,反应在40~80℃温度条件下进行较为合适。优选的,反应温度为60~70℃,此时对香豆酸、芥子酸和绿原酸反应效率均最高。产物取代度随时间的延长而提高,在24小时左右达到平衡阶段,因此反应时间约为18~24小时。
实施例3
分别将10g木薯、红薯、马铃薯、玉米和小麦淀粉加入200mL水中70℃加热30分钟进行预糊化处理,后冻干得预糊化淀粉。将5mmol阿魏酸、咖啡酸、对香豆酸、邻香豆酸、芥子酸或绿原酸和5mmol预糊化淀粉、10%(以预糊化淀粉质量计)脂肪酶、1%(以预糊化淀粉质量计)固体酸催化剂,以及20%(以预糊化淀粉质量计)吸水剂混合于异辛烷中,并置于70℃反应,同时超声波处理,反应24小时,不断搅拌,得酚酸淀粉酯悬浊液经60目筛网粗滤,去除吸水剂和固体酸催化剂,收集滤液,2000r/min离心10min,沉淀加入95%乙醇溶液洗涤后再次离心,重复2~3次,合并的上清液可通过去除溶剂后回收酚酸,沉淀再经冻干得到酚酸淀粉酯。其取代度结果如表5所示。
表5不同酚酸和淀粉来源对酚酸淀粉酯取代度的影响(%)
从上表可以看出,不同来源淀粉对产物取代度有一定影响,但是酚酸种类对淀粉酯取代度的影响更大。已尝试的五种来源淀粉均可用于淀粉酯的制备,而从取代度来看,反应效率阿魏酸>对香豆酸>邻香豆酸>芥子酸>绿原酸>咖啡酸。
实施例4
将10g淀粉加入200mL水中70℃加热30分钟进行预糊化处理,后冻干得预糊化淀粉。将一定量芥子酸和5mmol预糊化淀粉、10%(以预糊化淀粉质量计)脂肪酶、1%(以预糊化淀粉质量计)固体酸催化剂,以及10%(以预糊化淀粉质量计)吸水剂混合于异辛烷中,并置于70℃反应,同时超声波处理,反应24小时,不断搅拌,得芥子酸淀粉酯悬浊液经60目筛网粗滤,去除吸水剂和固体酸催化剂,收集滤液,2000r/min离心10min,沉淀加入95%乙醇溶液洗涤后再次离心,重复2~3次,合并的上清液可通过去除溶剂后回收酚酸,沉淀再经冻干得到酚酸淀粉酯。其取代度结果如表6所示。芥子酸与淀粉的摩尔量比对取代度结果影响很大,可以通过控制芥子酸的添加量,控制产物的取代度。
表6芥子酸与淀粉比例对取代度影响
应用例1
将实施例3中木薯淀粉反应产物分别命名为FSE(阿魏酸木薯淀粉酯)、CSE(咖啡酸木薯淀粉酯)、pCSE(对香豆酸木薯淀粉酯)、oCSE(邻香豆酸木薯淀粉酯)、SSE(芥子酸木薯淀粉酯)、和CGSE(绿原酸木薯淀粉酯)。
称取约50mg FSE、CSE、pCSE、oCSE、SSE、CGSE样品和原淀粉(NCS)至平底带盖玻璃管中测定产物消化性。加入2.5mL醋酸钠缓冲液(0.1M),同时设置一组不加样品的空白。95℃水浴,磁力搅拌30min,冷却至37℃。移取20μL样品液用于游离葡萄糖检测,剩余样液37℃水浴15min,加入0.5mL混合酶液(α-淀粉酶(200-340U/mL)和淀粉葡萄糖苷酶(糖化酶,300-500U/mL)),磁力搅拌,开始消化。在5、10、15、20、40、60、80、100和120min后分别取20μL样品液和空白液用于测定葡萄糖含量。
取出的样品液加入至含有1mL无水乙醇的1.5mL离心管中,涡旋振荡。1000g离心5min,取上清液10μL,加入200μL GOD-POD工作液,37℃孵育25min,取出后冷却5min,测定505nm波长吸光度。
结果如附图1所示,绿原酸淀粉酯水解率最低,抗消化性最好,其次是邻香豆酸淀粉酯。考虑到取代度的提高对抗消化性的影响,预计当取代度相同时,绿原酸和邻香豆酸的抗消化性效果可能会更好。因此,在抵抗淀粉消化角度,酚酸酯化改性淀粉以绿原酸、邻香豆酸为优。
应用例2
将10g淀粉加入200mL水中70℃加热30分钟进行预糊化处理,后冻干得预糊化淀粉。将5mmol预糊化淀粉和一定量的绿原酸,10%(以预糊化淀粉质量计)脂肪酶、1%(以预糊化淀粉质量计)固体酸催化剂和吸水剂混合于异辛烷中,并置于70℃反应,同时超声波处理,反应24小时,不断搅拌,得酚酸淀粉酯悬浊液经60目筛网粗滤,去除吸水剂和固体酸催化剂,收集滤液,2000r/min离心10min,沉淀加入50%乙醇溶液洗涤后再次离心,重复2~3次,合并的上清液可通过去除溶剂后回收绿原酸,沉淀再经冻干得到酚酸淀粉酯。通过调控酚酸用量,得到以下取代度的产物。
表7绿原酸淀粉酯样品取代度
称取约50mg 1-7号样品至平底带盖玻璃管中测定产物消化性。加入2.5mL醋酸钠缓冲液(0.1M),同时设置一组不加样品的空白。95℃水浴,磁力搅拌30min,冷却至37℃。移取20μL样品液用于游离葡萄糖检测,剩余样液37℃水浴15min,加入0.5mL混合酶液(α-淀粉酶(200-340U/mL)和淀粉葡萄糖苷酶(糖化酶,300-500U/mL)),磁力搅拌,开始消化。在120min后分别取20μL样品液和空白液用于测定葡萄糖含量。
取出的样品液加入至含有1mL无水乙醇的1.5mL离心管中,涡旋振荡。1000g离心5min,取上清液10μL,加入200μL GOD-POD工作液,37℃孵育25min,取出后冷却5min,测定505nm波长吸光度。
结果如表8所示,当绿原酸淀粉酯取代度低于1%时,淀粉消化性与原淀粉相比降低幅度较小,而当取代度大于6%时,取代度的增加所能带来的消化性的降低较少,因此优选绿原酸淀粉酯的取代度范围是1~6%。
表8不同取代度绿原酸淀粉酯消化性
应用例3
将1000g淀粉加入20L水中70℃加热30分钟进行预糊化处理,后冻干得预糊化淀粉。将5mol预糊化淀粉和5mol的阿魏酸、咖啡酸、对香豆酸、邻香豆酸、芥子酸或绿原酸,10%(以预糊化淀粉质量计)脂肪酶、1%(以预糊化淀粉质量计)固体酸催化剂和吸水剂混合于正己烷中,并置于70℃反应,同时超声波处理,反应24小时,不断搅拌,得酚酸淀粉酯悬浊液经60目筛网粗滤,去除吸水剂和固体酸催化剂,收集滤液,2000r/min离心10min,沉淀加入50%乙醇溶液洗涤后再次离心,重复2~3次,合并的上清液可通过去除溶剂后回收酚酸,沉淀经冻干得到酚酸淀粉酯,得到以下取代度如表9的产物。以产物分别替代高脂高糖饲料中25%的玉米淀粉,制得酚酸淀粉酯饲料。
表9饲料用酚酸淀粉酯取代度
取8周龄雄性C57BL/6J小鼠100只,以普通饲料适应性喂养一周后,随机分为普通饲料组、高脂高糖组、原淀粉组、阿魏酸淀粉酯组、咖啡酸淀粉酯组、对香豆酸淀粉酯组、邻香豆酸淀粉酯组、芥子酸淀粉酯组、绿原酸淀粉酯组、盐酸二甲双胍(阳性对照)组,共10组,每组10只。普通饲料组以普通饲料持续喂养,其余各组转为高脂高糖饲料喂养6周,以腹腔注射链脲佐菌素造模。继续以高脂高糖饲料喂养2周后,高脂高糖和盐酸二甲双胍组继续以高脂高糖饲料喂养,其余各组以对应的原淀粉或酚酸淀粉酯饲料喂养;盐酸二甲双胍组灌胃盐酸二甲双胍0.5g/kg体重,其余各组灌胃等量生理盐水。继续喂养6周后,记录体重,进行葡萄糖耐受量测试(GTT),然后进行心脏取血测量空腹血糖和空腹胰岛素水平。结果如下表所示。
表10酚酸淀粉酯对2型糖尿病的影响
注:同一列中具有相同小写字母则不具有显著差异(P≥0.05)。
高脂高糖饲料显著提高了小鼠的体重、空腹血糖、空腹胰岛素、血清总甘油三酯和GTT曲线下面积,且盐酸二甲双胍显著降低了这四个指标的提高,表明具有胰岛素抵抗的糖尿病模型小鼠造模成功。从表上不难看出,相比于原淀粉,阿魏酸、对香豆酸、邻香豆酸、芥子酸和绿原酸淀粉酯均有效降低了糖尿病模型小鼠的体重、空腹血糖、空腹胰岛素和GTT曲线下面积,但是其效果较盐酸二甲双胍要弱。其中邻香豆酸淀粉酯效果最好,绿原酸淀粉酯效果次之。咖啡酸淀粉酯可能是由于其取代度较低,在本实验中仅有空腹胰岛素显著低于高脂高糖饲料和原淀粉组。
综上所述,酚酸淀粉酯特别是绿原酸和邻香豆酸淀粉酯具有潜在的应用于防治代谢综合征、糖尿病或肥胖的食品、药品或保健品中的价值。
最后,还需要注意的是,以上列举的仅是本发明的若干个具体实施例。显然,本发明不限于以上实施例,还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形,均应认为是本发明的保护范围。
Claims (9)
1.一种酚酸淀粉酯的制备方法,其特征在于,包括以下步骤:
(1)将淀粉加入水中加热进行预糊化处理,再脱水干燥得到预糊化淀粉;
(2)将酚酸、预糊化淀粉、Novo435固定化脂肪酶、固体酸催化剂和吸水剂混合于有机溶剂中,结合超声波处理于40~80℃下进行反应,得到酚酸淀粉酯悬浊液;
所述酚酸为阿魏酸、咖啡酸、对香豆酸、邻香豆酸、芥子酸或绿原酸;
所述固体酸催化剂为SO4 2-/Fe2O3、SO4 2-/ZrO2、SO4 2-/TiO2、SO4 2-/TiO2-ZrO2、SO4 2-/TiO2-SnO2、SO4 2-/TiO2-La2O3;
(3)将酚酸淀粉酯悬浊液固液分离,得到所述酚酸淀粉酯。
2.如权利要求1所述的酚酸淀粉酯的制备方法,其特征在于,步骤(1)中,预糊化处理的条件为:60~80℃加热5~30 min。
3.如权利要求1所述的酚酸淀粉酯的制备方法,其特征在于,步骤(2)中,所述酚酸与淀粉的摩尔比为0.5~50:1。
4.如权利要求1所述的酚酸淀粉酯的制备方法,其特征在于,步骤(2)中,所述脂肪酶与预糊化淀粉的质量比为0.05~0.2:1。
5.如权利要求1所述的酚酸淀粉酯的制备方法,其特征在于,步骤(2)中,所述固体酸催化剂质量为预糊化淀粉质量的0.5~5%。
6.如权利要求1所述的酚酸淀粉酯的制备方法,其特征在于,步骤(2)中,所述吸水剂为3A分子筛、无水硫酸镁、无水硫酸钙或硅胶。
7.如权利要求1所述的酚酸淀粉酯的制备方法,其特征在于,步骤(2)中,所述有机溶剂为异辛烷、正己烷、正庚烷或丙酮。
8.如权利要求1所述的酚酸淀粉酯的制备方法,其特征在于,步骤(2)中,所述反应温度为60 ~ 70℃,反应时间为18 ~ 24小时,超声波处理条件为:每千克预糊化淀粉对应超声波功率为25~200瓦。
9.如权利要求1-8任一项所述的制备方法制得的酚酸淀粉酯在制备治疗和/或预防糖脂代谢异常相关疾病的食品、药品或保健品中的应用。
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