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目的为了能够更加充分了解贝母属药用植物,通过各种分析方法对两种贝母——浙贝母和平贝母中所包含的淀粉的物理化学性质进行了研究。方法采用X射线衍射,扫描电子显微镜(SEM)以及热分析(TGA)的方法对两种贝母中淀粉的性质进行了比较。结果通过研究发现,两种贝母淀粉的晶体类型都为典型的B型,这与马铃薯淀粉的晶体类型是一致的。浙贝母和平贝母淀粉的结晶度分别为29.9%和20.1%,而马铃薯淀粉的结晶度为44.9%。从两种贝母淀粉的结晶度可以看出,平贝母淀粉中直链淀粉的量要高于浙贝母淀粉中直链淀粉的量。两种贝母淀粉的颗粒尺寸为5~40μm,而且他们都小于马铃薯淀粉的颗粒尺寸。两种贝母淀粉颗粒的形状是圆形的和椭圆形的。热稳定性表明由于植物来源的不同导致淀粉颗粒结构不同,从而热稳定性存在明显的差异。结论两种贝母淀粉由于来源不同,物理化学性质存在明显的差异。
Objective In order to fully understand Fritillaria medicinal plants, the physical and chemical properties of the starches contained in the two Fritillaria, Fritillaria cirrhosa and Fritillaria fritillaria were studied by various analytical methods. Methods X-ray diffraction, scanning electron microscopy (SEM) and thermal analysis (TGA) methods were used to compare the properties of starch in the two Fritillaria. Results It was found through research that the crystal types of both Fritillaria starches are typical B-type, which is consistent with the crystal type of potato starch. The crystallinity of Fritillaria cirrhosa and Fritillaria spp. were 29.9% and 20.1%, respectively, while the crystallinity of potato starch was 44.9%. From the crystallinity of the two Fritillaria starches, it can be seen that the amount of amylose in Fritillaria Fritillaria starch is higher than the amylose content in Fritillaria Fritillaria starch. The particle size of the two Fritillaria starches is 5-40 μm and they are all smaller than the potato starch particle size. The shape of the two Fritillaria starch granules is round and oval. The thermal stability indicates that the structure of the starch granules is different due to the different sources of the plant, so that there is a clear difference in the thermal stability. Conclusion There are obvious differences in the physical and chemical properties of the two Fritillaria starches due to their different sources.