Abstract: Five inclusion complexes of amylose with C6 through C9 aliphatic alcohols or naphthol were prepared by hot melt method in this study. Amylose was entirely gelatinized at 100 ℃, put into an airtight container along with flavor molecules, held at 80℃ for 6 h, cooled down naturally, centrifugated, and lyophilized to obtain inclusion complexes with a yield of 45%—50%. The inclusion complexes were confirmed by scanning electron microscopy (SEM), X-ray diffraction (XRD) and nuclear magnetic resonance (NMR). Thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) showed that the inclusion reaction of amylose with n-heptanol yielded the most stable complex. This result was also obtained by using other characterization technologies. Therefore, stable inclusion complexes of amylose with flavor molecules can be prepared by hot melt method. Furthermore, inclusion complexes of amylose with longer-chain fatty alcohols showed a decreased embedding rate.

Key words: amylose, flavor molecule, preparation, structural characterization