本文以蜡质玉米淀粉脱支得到的直链糊精为包合载体，共轭亚油酸（CLA）为客体分子,水-乙醇法制备直链糊精- CLA复合物。复合物的形成通过扫描电镜、X-射线衍射仪和DSC进行验证，并对复合物水溶液的粒径分布、储存稳定性、溶解度及复合物氧化稳定性等性质进行研究。结果表明：直链糊精与共轭亚油酸形成的复合物呈块状结构，表面光滑，是典型的V型结构，峰值温度为83 ℃；复合物在水溶液中的粒径可达到纳米级，但储存稳定性差，复合物水溶液经超声波处理后，复合物粒径进一步降低，且溶液的稳定性提高；室温下复合物的溶解度为62.64%，并随着温度的升高而增大，当温度为90 ℃时，其溶解度可达91.05%；与直链糊精形成复合物后，共轭亚油酸的氧化稳定性得到提高。这说明使用直链糊精对共轭亚油酸进行包埋，是一种有效的提高共轭亚油酸溶解度和化学稳定性的方法。

In this study, the amylose prepared from debranched, waxy, maize starch as wall material and conjugated linoleic acid (CLA) as the guest molecule were used to prepare an amylose-CLA complex, using the water-ethanol complexation method. Scanning electron microscope, X-ray diffractometer, and differential scanning calorimeter were used to verify complex formation, and particle size distribution, storage stability, solubility, and oxidative-stability of the complex were examined. The results showed that the amylose-CLA complex had a massive, typically V-shaped structure, with a smooth surface and an endothermic peak at 83 ℃. The particle size of the complex in aqueous solution was in the nanoscale range, albeit, with poor storage stability. After ultrasonic treatment, the particle size of the complex was further decreased, and solution stability of the solution was improved. At ambient temperature, the solubility of amylose-CLA complex in water was 62.64%, which increased with an increase in temperature, to a maximum of 91.05% at 90 ℃. Oxidative stability of CLA improved after it formed the complex with amylose. This finding indicated that the treatment using amylose to wrap CLA was an effective method to improve the solubility and chemical stability of CLA.

国家自然科学基金（31230057、31301505）；江苏省自然科学基金（BK20130140）