Abstract��OBJECTIVE To study the large/small granule number ratio, granule morphology, crystal structure, amylopectin and amylose ratio of five kinds of medicinal starches. METHODS Five kinds of medicinal starches were separated and characterized by self-assembled gravitational field-flow fractionation (GrFFF) instrument and the proportion of large and small starch granules was calculated according to the results. Optical microscopy and scanning electron microscopy were applied to characterize the morphological property of starch. FT-IR and X-ray diffraction were used to obtain the starch crystalline structure and crystallinity. The contents of amylose and amylopectin were determinate by double wavelength method. RESULTS The large/small granule number ratios of the five kinds of medicinal starches had obvious difference. The size difference was obvious and the shape was different. The change trends of the order and the amorphous structure of different kinds of starches were the same as that of its relative crystallinity; the higher the amylopectin content, the lower the amylopectin/amylopectin was, the better the crystallinity was. CONCLUSION GrFFF can be used to characterize and separate large and small starch granules, and the results are in agreement with that of other methods.
��Ҳ, ������, ����, ����, ����, ������. ������������ȼ�����5��ҩ�õ�۵ķ���ͱ���[J]. �й�ҩѧ��־, 2019, 54(4): 312-320.
GAO Ye, LIANG Qi-hui, SONG Yu, ZOU Yue, SHU Lin, HAN Nan-yin. Separation and Characterization of Five Kinds of Medicinal Starches by Gravitational Field-Flow Fractionation (GrFFF). Chinese Pharmaceutical Journal, 2019, 54(4): 312-320.
GIDDINGS J C. New separation concept based on a coupling of concentration and flow non-uniformities. Sep Sci, 1966, 1(1):123-125.
[2]
CONTADO C, RESCHIGLIAN P, FACCINI S, et al. Continuous split-flow thin cell and gravitational field-flow fractionation of wheat starch particles. J Chromatogr A, 2000, 871(1):449-460.
[3]
MAZANEC K, DYCKA F, BOBALOVA J. Monitoring of barley starch amylolysis by gravitational fields flow fractionation and MALDI-TOF MS. J Sci Food Agric, 2011, 91(15):2756-2761.
[4]
JANOUSKOVÁ J, BUDINSKÁ M, PLOCKOVÁ J, et al. Optimization of experimental conditions for the separation of small and large starch granules by gravitational field-flow fractionation . J Chromatogr A, 2001, 914(1-2):183-187.
[5]
CHMELIK J, KRUMLOVA A, BUDINSKA M, et al. Comparison of size characterization of barley starch granules determined by electron and optical microscopy, low angle laser light scattering and gravitational field-flow fractionation. J Inst Brew, 2001,107 (1):11-17.
[6]
PSOTA V, CHMELÍK J, BOHAENKO I, et al. Relationship between starch granule size distribution and selected malting parameters. J Am Soc Brew Chem, 2008,66(3):162-168.
[7]
PSOTA V, BOHACÍENKO I, CHMELIÍK J, et al. Comparison of GFFF and LALLS methods for determination of large and small starch granules in spring barley grain (Hordeum vulgare L.). Brewing Sci, 2007, 60(3):60-64.
[8]
SALMAN H, BLAZEK J, LOPEZ-RUBIO A, et al. Structure-function relationships in A and B granules from wheat starches of similar amylose content. Carbohydr Polym, 2009,75(3):420-427.
[9]
CHEN P, YU L, CHEN L, et al. Morphology and microstructure of maize starches with different amylose/amylopectin content. Starch-Störke, 2006, 58(12): 611-615.
[10]
LIU H S, YU L, CHEN L, et al. Retrogradation of corn starch after thermal treatment a different temperature. Carbohydr Polym, 2007, 69(4): 756-762.
[11]
LIU H S, YU L, XIE F W, et al. Gelatinization of cornstarch with different amylose/amylopectin content. Carbohydr Polym, 2006, 65(3): 357-363.
[12]
MANNERS D J. Recent developments in our understanding of amylopection structure. Carbohydr Polym, 1989, 11(2): 87-112.
[13]
EVENS I D, HAISMAN D R. The effect of solutes on the gelatinization temperature range of potato starch. Starch-Störke, 1982, 34(7): 224-231.
[14]
SHI H X, HAO Y Y, FANG H Y, et al. Separation and purification of amylose and amylopectin from cassava starch and content determination by dual-wavelength spectrophotometry. Food Sci(ʳƷ��ѧ),2011,32(21):123-127.
[15]
JENKINS P J, DONALD A M. The effect of acid hydrolyis on native starch granule structure. Starch-Störke, 1997, 49(7-8): 262-267.
[16]
QIU B L, WU D, GUO S, et al. Optimization of experimental conditions for the separation of polystyrene particles by gravitational field-flow fractionation. Chin J Chromatogr (ɫ��),2017,35(2):216-221.
[17]
GUO S, ZHU C Q, GAOYANG Y Y, et al. Effects of carrier liquid and flow rate on the separation in gravitational field-flow fractionation. Chin J Chromatogr (ɫ��), 2016, 34(2): 146-151.
[18]
NARA S, KOMIYA T. Studies on the relationship between water-satured state and crystalinity by the diffraction method for mositened potato starch. Starch-Störke,1983, 35(12): 407-410.
[19]
MCCORMICK F D. A swelling power test for selecting potential noodle quality wheats. Aust J Agric Res, 1991,42(3):317-323.
[20]
BELLO-PEREZ L A, OTTENHOF M A, AGAMA-ACEVEDO E, et al. Effect of storage time on the retrogradation of banana starch extrudate. J Agric Food Chem, 2005, 53(4): 1081-1086.
[21]
ZHANG B, LI X, LIU J, et al. Supramolecular structure of A-and B-type granules of wheat starch. Food Hydrocolloid, 2013, 31: 68-73.
[22]
ZOBEL H F. Starch crystal transformations and their industrial importance. Starch/Störke, 1988, 40: 1-7.
2019, Vol. 54 
