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Sorption of Monoterpenoids and Sesquiterpenoids by Natural Polysaccharides

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Abstract

Sorption of terpenoids (essential oil components) from aqueous solutions by six types of native food starches was studied by capillary gas chromatography. Sorption of volatile substances did not depend on amylose content in starch and specific surface of its granules. The degree of sorption was maximum (86%) for corn starch containing 25–28% amylose and decreased in the following order: tapioca starch (77%) > potato starch (74%) > wheat starch (70%) > high-amylose corn starch (58%) > amylopectin corn starch (57%). Amylopectin corn starch differed from other starches in the mechanism of sorption and selectivity to compounds with various functional groups.

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  1. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Moscow, 119991, Russia

    T. A. Misharina

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Misharina, T.A. Sorption of Monoterpenoids and Sesquiterpenoids by Natural Polysaccharides. Applied Biochemistry and Microbiology 38, 480–486 (2002). https://doi.org/10.1023/A:1019932905383

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