星点设计-响应面法探究玉米淀粉壬酸包合的最优工艺及表征

以玉米淀粉和壬酸为原料，采用水溶液法制备玉米淀粉-壬酸包合物，通过星点设计-响应面法，以收得率作为评价指标，对其包合工艺进行优化，并利用红外（IR）、热重（TG）和电镜扫描（SEM）对包合物进行表征。结果表明，最佳包合参数为壬酸和玉米淀粉投料比1∶11（mL∶g），包合时间68 min，包合温度60 ℃。在此最优条件下，收得率为77.09%，与理论值79.40%接近，优化工艺参数可信度高，具有参考价值。包合物的IR、TG测试结果与玉米淀粉及壬酸比较有明显变化，证明包合物已经形成；SEM测试发现，包合物颗粒呈不规则立方体状，各个表面均分布了纳米级的小孔。研究可为玉米淀粉、壬酸的进一步开发利用提供理论依据。

Exploring the optimal technology and characterization of corn starch nonanoic acid inclusion by star-point design-response surface methodology

Using corn starch and nonanoic acid as raw materials, the corn starch-nonanoic acid inclusion compound was prepared by aqueous solution method. The inclusion process was optimized by central composite design-response surface methodology using the yield as the evaluation index. The characterization of inclusion compound was studied by infrared radiation (IR), thermogravimetry (TG) and scanning electron microscope (SEM). The results showed that the optimal inclusion process was as follows: nonanoic acid to corn starch ratio 1∶11 (ml∶g), inclusion time 68 min, and temperature 60 ℃. Under the optimal conditions, the yield was 77.09%, and it was close to the predicted value, indicating that the reliability of the optimized process parameters was high and had reference value. The IR and TG test results of the inclusion compound had obvious changes compared with corn starch and nonanoic acid, which proved that the inclusion compound was formed. The SEM results showed that the inclusion particles were irregular cubic, and nano-sized holes were distributed on each surface. The research could provide a theoretical basis for the further development and utilization of corn starch and nonanoic acid.