Qualitative and Quantitative Analysis of V-Type Amylose-Alcohol Complexes

Abstract:

In this paper, B-type microcrystalline starch made a combination with ethanol, butanol, hexanol and octanol respectively under certain conditions, a series of V-type amylose-alcohol complexes were prepared. Infrared absorption spectra of obtained Vethanol, Vbutanol, Vhexanol, Voctanol were measured qualitatively to determine the certain alcohol in V-type complexes; Further application of principal component analysis (PCA) with SPSS13.0, DPS7.05 statistical software for analysis calculation of infrared absorption spectra. The result showed that the content of alcohol in Vethanol, Vbutanol, Vhexanol, Voctanol were 19.8%, 14.1%, 9.79% and 8.3%.

• Periodical: Advanced Materials Research (Volumes 396-398)
• Pages: 1596-1600
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.396-398.1596
• Online since: November 2011
• Authors: Liu Zhi Yang, Xin Xin Xiao, Miao Miao Zheng, Yan Qi Liu
• Keywords: Infrared Spectroscopy, Principal Component, Quantitative Analysis, V-Type Amylose-Alcohol Complexes

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DOI: 10.1016/j.foodhyd.2009.02.004