Starch-stilbene compound V-type compound as well as preparation method and application thereof

Abstract

The invention discloses a starch-stilbene compound V-type compound and a preparation method and application thereof, and the preparation method comprises the following steps: (1) adjusting the moisture content of a starch raw material to 5-35 wt%, and standing to achieve moisture absorption equilibrium; (2) adding a stilbene compound into the starch, wherein the addition amount of the stilbene compound is 1-10wt% of the dry basis mass of the starch; (3) adding ethanol into the solid-phase mixed system in the step (2), uniformly mixing, and reacting in a closed container at 70-150 DEG C for 1-5 hours, wherein the addition amount of the ethanol is 5-30 wt% of the mass of the dry basis of the starch; (4) washing to remove uncompounded stilbene compounds, drying, crushing and sieving to obtain a starch-stilbene compound V-type compound which has high V-type crystallinity, and the V-type relative crystallinity of the compound can reach 20-32%; the compound rate of the stilbene polyphenol can reach 85% at most, and the stilbene polyphenol can be applied to preparation of nutritional supplements or active substance slow-release carriers.

Description

Technical Field

[0001] This invention belongs to the field of food science and food processing technology, specifically relating to a method for preparing starch-stilbene polyphenol V-type crystalline complexes in a solid-phase reaction system and the resulting complex, which is particularly suitable for the preparation of food-grade active substance delivery systems, functional foods and nutritional supplements. Background Technology

[0002] Starch, as one of the most important sources of dietary carbohydrates, has wide applications in the food, pharmaceutical, and biomaterials fields. Natural starch is composed of amylose and amylopectin, and can form different crystalline structures such as A-type, B-type, C-type, and V-type. Among them, the V-type crystalline structure is formed by the orderly stacking of single helical segments of amylose, and its helical cavity can load guest molecules, which is an important structural basis for constructing starch-small molecule complexes, delivery systems, and controlled-release materials.

[0003] Stilbenes and their derivatives, including resveratrol (RA) and its ethers, such as pterostilbene (PB), esters, such as resveratrol triacetate, and glycoside derivatives, such as polysaccharide glycoside (PD), possess various biological activities such as antioxidant, anti-inflammatory, anti-aging, and neuroprotective effects, making them a key component in functional food and nutritional intervention research in recent years. However, stilbenes generally suffer from poor water solubility, light / heat instability, easy degradation in the gastrointestinal environment, and low bioavailability, which seriously affect their effective application in food systems. Therefore, constructing natural carriers that can stably encapsulate stilbenes and achieve their sustained release has become a research hotspot.

[0004] Existing studies have shown that under suitable conditions, freely extended amylose chains in liquid systems can interact with polyphenols through hydrophobic interactions, hydrogen bonds, and van der Waals forces to form V-shaped complexes, thereby improving the stability and controlled release performance of polyphenolic active substances. However, existing preparation methods generally have the following shortcomings: (1) The composite rate of physical mixing and aqueous phase methods is low. It is difficult for stilbene polyphenols to enter the starch helical cavity, resulting in low efficiency in forming starch-stilbene polyphenol complexes. (2) Organic solvent systems pose food safety issues. Some methods use organic solvents such as dimethyl sulfoxide (DMSO) to promote the extension of amylose chains, but food safety is insufficient and it is difficult to promote industrialization. (3) The processing conditions are harsh and not conducive to industrial scale-up. High-pressure homogenization, ultrasonic and enzymatic hydrolysis methods are complex to operate, energy-intensive, costly, and have narrow process windows, making scale-up difficult. (4) Due to differences in molecular polarity, steric hindrance, and hydrophilic and hydrophobic structures, the composite effects of different stilbene polyphenols vary significantly, and single liquid phase methods are difficult to be compatible with all structures. (5) The original crystal form of starch is stable and difficult to be effectively rearranged. Natural starch relies heavily on hydrogen bonds to maintain its crystal structure. In solid-phase systems, chain segment movement is restricted, making it difficult to construct stable V-shaped complexes.

[0005] Although previous studies have attempted to promote starch crystal transformation using low-moisture solid-phase reactions, stilbene polyphenols have limited migration capacity in low-moisture systems, making it difficult for them to effectively penetrate the interior of starch granules, resulting in insufficient composite efficiency and structural integrity. Therefore, there is an urgent need to develop a green, safe, and controllable solid-phase system preparation technology applicable to food processing scale to achieve efficient composite of stilbene polyphenols and starch and construct a stable starch-stilbene polyphenol V-shaped crystalline complex. Summary of the Invention

[0006] The purpose of this invention is to provide a method for preparing starch-stilbene polyphenol V-type complexes based on a solid-phase reaction system, in order to solve the problems of low stilbene polyphenol compounding efficiency, poor structural stability of starch-stilbene polyphenol complexes, insufficient food-grade safety of products, and difficulty in industrialization in the prior art.

[0007] The objective of this invention is achieved through the following technical solution: A method for preparing a starch-stilbene compound V-type complex includes the following steps: (1) Adjust the starch raw material to a moisture content of 5-35 wt% and let it stand to reach moisture absorption equilibrium; (2) Add stilbene compounds to the starch in an amount of 1-10 wt% of the dry weight of the starch. (3) Add ethanol to the solid-phase mixture system of step (2) in an amount of 5-30 wt% of the dry starch mass. After mixing evenly, react in a sealed container at 70-150°C for 1-5 h to allow the starch chains to partially rearrange and embed into stilbene compounds to form a V-shaped crystalline structure. (4) After the reaction is complete, wash to remove unreconstituted stilbene compounds, dry and pulverize and sieve (80-300 mesh) to obtain starch-stilbene compound V-type complex.

[0008] Preferably, the moisture content in step (1) is controlled within the range of 20±5wt%.

[0009] Preferably, the amount of ethanol added in step (2) is 20 ± 5 wt% of the dry starch mass.

[0010] Preferably, the reaction temperature in step (3) is 90-130°C and the reaction time is 1-3 h.

[0011] Preferably, the temperature for step (1) is 25±10℃ and the time is 24±12 h.

[0012] Preferably, the starch is selected from one or more of corn starch, rice starch, wheat starch, cassava starch, and potato starch.

[0013] The stilbene compounds refer to a class of compounds having a 1,2-stilbene core structure. These stilbene compounds include stilbene polyphenols and their derivatives, wherein stilbene polyphenols and their derivatives refer to phenolic hydroxyl compounds having a stilbene (1,2-stilbene) core structure, including their esters, ethers, glycosides, etc. Preferably, the stilbene compounds are selected from resveratrol, resveratrol glycoside, oxidized resveratrol, resveratrol triacetate, spruce glycoside, pterostilbene, polygalactosyl glycoside, or mixtures thereof.

[0014] Preferably, the solvent used for washing in step (4) is 20-80% (v / v) ethanol-water solution; the drying method is hot air drying or vacuum drying, the drying temperature is 30-60°C, and the drying time is 8-24 h.

[0015] The sealed container is preferably a high-pressure stainless steel reactor, a sealed glass reaction bottle, or a pressure-bearing reaction device with controllable temperature and humidity.

[0016] The starch-stilbene compound V-type complex prepared by the above method has the following advantages: (1) V-type characteristic crystallization diffraction peaks are shown at 2θ=13.0±0.5° and 20.0±0.5° in the X-ray diffraction pattern, and the relative crystallinity of V-type crystals is greater than 10%.

[0017] (2) The composite rate of stilbene polyphenols is 35-85%, preferably 50-85%.

[0018] (3) Compared with untreated starch, the content of resistant starch in the complex is increased by 10-30%.

[0019] (4) The obtained composite powder has a particle size of 50-100 μm, is light yellow or off-white, and is easy to disperse. The relative crystallinity of the V-type crystals is 20-32%.

[0020] The application of the starch-stilbene compound V-type complex in the preparation of nutritional supplements or sustained-release carriers of active substances can slowly release polyphenolic active components under gastrointestinal conditions, thereby improving their bioavailability.

[0021] This invention constructs a limited-solvent solid-phase reaction system where moisture content, ethanol addition, reaction temperature, and treatment time all work together. This system allows starch segments to undergo structural rearrangement under the influence of a limited solvent, while simultaneously enabling stilbene polyphenols to acquire appropriate migration capabilities and enter the helical cavity of amylose, thereby forming a stable V-shaped crystalline complex. The key technology lies in: (1) In the solid system of the present invention, specific moisture content and ethanol addition must be satisfied at the same time to maintain the state of starch granules and promote the local extension and rearrangement of starch chain segments, thereby having the possibility of forming single helix and V-shaped crystal structure.

[0022] (2) Ethanol exhibits a threshold effect in solid-phase systems. When ethanol is absent from the system, the migration of stilbene polyphenols is weak, and they cannot effectively form single-helix and V-shaped crystal structures. If too much ethanol is added, the solvent polarity becomes too low, resulting in insufficient destruction of the starch hydrogen bond structure and hindering the formation of helical structures. Therefore, this invention selects an ethanol addition amount of 5-30 wt% based on the dry starch to achieve the best synergistic effect.

[0023] (3) The reaction temperature needs to be controlled within the local rearrangement range (70-150℃). This temperature range can promote the local rearrangement of starch molecular chains in the solid phase and will not cause complete gelatinization of starch granules if the solvent content is controlled.

[0024] Compared with the prior art, the present invention has the following advantages and beneficial effects: (1) This invention uses a solid-phase reaction system, which uses a solid-phase system with limited solvent participation to promote the efficient compounding of starch molecular chains and stilbene polyphenols. It does not require the use of organic solvents such as DMSO that pose safety risks. The process is green, safe and scalable.

[0025] (2) The obtained starch-stilbene polyphenol complex has high V-type crystallinity and obvious V-type crystal structure diffraction peaks. It achieves a high stilbene polyphenol composite rate in the solid-phase reaction system. Experiments show that the relative V-type crystallinity of the complex can reach 20-32% and the stilbene polyphenol composite rate can reach up to 85%.

[0026] (3) In in vitro simulated digestion, the content of resistant starch in the complex is 10-30% higher than that of the original starch. The content of resistant starch is significantly increased, and it can be used as a stable carrier in polyphenol sustained-release systems or prebiotic functional foods. It has significant nutritional intervention and industrial promotion value.

[0027] (4) Compared with the liquid phase system, the process of the present invention is more suitable for continuous production. It does not require enzymes or high pressure equipment. The reaction conditions are mild, the parameters are controllable, and the energy consumption is low. It is suitable for the fields of food, health food and medicinal food. Attached Figure Description

[0028] Figure 1 The XRD patterns of the samples obtained in Examples 1-3 are shown.

[0029] Figure 2 The XRD patterns of the samples obtained in Examples 4-6 are shown.

[0030] Figure 3 The XRD patterns of the samples obtained in Examples 7-9 are shown.

[0031] Figure 4 The XRD patterns of the samples obtained in Examples 10-13 are shown.

[0032] Figure 5 The XRD patterns of the samples obtained in Examples 14-16 are shown.

[0033] Figure 6 The XRD patterns of the samples prepared in Comparative Examples 1-7 are shown. Detailed Implementation

[0034] The present invention will be further described in detail below with reference to the embodiments, but the embodiments of the present invention are not limited thereto.

[0035] In the process of preparing starch-stilbene polyphenol V-type complexes in a solid-phase reaction system, this invention investigated the crystal structure of the complex, the stilbene polyphenol complexation rate, the enthalpy value of the DSC curve, and in vitro simulated digestion experiments, as detailed below: Example 1: Take 100 g of starch sieved through a 50-mesh sieve and allow it to stand until it reaches a moisture content of 20 wt% at 25°C for 24 h. Add 3 g of resveratrol and 20 g of food-grade ethanol, and mix in a drum mixer for 10 min to ensure uniform dispersion. Place the reaction flask in a temperature-controlled reaction chamber and react at 110°C for 2 h to form a solid-phase reaction system. After cooling, wash twice with a 50 wt% ethanol solution to remove unreconstituted resveratrol. Dry at 45°C for 12 h, grind, and sieve through a 100-mesh sieve.

[0036] Example 2 The difference between this embodiment and Example 1 is the addition of 6 g of resveratrol.

[0037] Example 3 The difference between this embodiment and Example 1 is the addition of 9 g of resveratrol.

[0038] Example 4 The difference between this embodiment and Example 1 is that the added stilbene polyphenol is polysaccharide cuspidatum glycoside, and the amount added is 3 g.

[0039] Example 5 The difference between this embodiment and Example 1 is that the added stilbene polyphenol is polysaccharide cuspidatum glycoside, and the amount added is 6 g.

[0040] Example 6 The difference between this embodiment and Example 1 is that the added stilbene polyphenols are Polygonum cuspidatum extract, and the amount added is 9 g.

[0041] Example 7 The difference between this embodiment and Embodiment 1 is that the added stilbene polyphenol is pterostilbene, and the amount added is 3 g.

[0042] Example 8 The difference between this embodiment and Embodiment 1 is that the added stilbene polyphenol is pterostilbene, and the amount added is 6 g.

[0043] Example 9 The difference between this embodiment and Example 1 is that the added stilbene polyphenols are grape skin extracts, and the amount added is 9 g.

[0044] Example 10 The difference between this embodiment and Embodiment 1 is that the mass of ethanol added is 5 g.

[0045] Example 11 The difference between this embodiment and Embodiment 1 is that the mass of ethanol added is 10 g.

[0046] Example 12 The difference between this embodiment and Embodiment 1 is that the mass of ethanol added is 15 g.

[0047] Example 13 The difference between this embodiment and Embodiment 1 is that the mass of ethanol added is 25 g.

[0048] Example 14 The difference between this embodiment and Embodiment 1 is that the moisture content during the pre-equilibration period is 25 wt%.

[0049] Example 15 The difference between this embodiment and Embodiment 1 is that the moisture content during the pre-equilibration period is 30 wt%.

[0050] Example 16 The difference between this embodiment and Example 1 is that the reaction temperature is 140°C.

[0051] Comparative Example 1 The difference between this comparative example and Example 1 is that ethanol is not added.

[0052] Comparative Example 2 The difference between this comparative example and Example 1 is the addition of 40 g of ethanol.

[0053] Comparative Example 3 The difference between this comparative example and Example 1 is that ethanol is not added, but 40% wt% water is added.

[0054] Comparative Example 4 The difference between this comparative example and Example 1 is that the reaction temperature is 60 °C.

[0055] Comparative Example 5 The difference between this comparative example and Example 1 is that no stilbene polyphenols are added.

[0056] Comparative Example 6 The difference between this comparative example and Example 1 is that no heat treatment reaction is performed.

[0057] Comparative Example 7 The difference between this comparative example and Example 1 is that the reaction temperature is 40 °C.

[0058] This experiment determined the crystal structure, enthalpy value, stilbene polyphenol complex rate and amount, and in vitro simulated digestive performance of the above-mentioned examples and comparative examples, as detailed below: 1. Determination of the crystal structure of starch-stilbene polyphenol complex The starch-stilbene polyphenol complex, after moisture equilibration, was placed in the sample holder, pressed down, and its surface smoothed before being placed on the X-ray diffractometer sample holder. The testing conditions were: monochromatic Cu-Kα rays at a wavelength of 0.1542 nm, tube voltage of 40 kV, tube current of 40 mA, initial angle of 5°, final angle of 40°, step size of 0.016°, scanning speed of 0.05 ° / min, and step scanning to obtain the diffraction curve. Crystallinity was calculated using Jade 6.5 software.

[0059] 2. Determination of the composite rate and amount of stilbene polyphenols in starch-stilbene polyphenol complexes Accurately weigh 100 mg of resveratrol / polysaccharide / psoriasis standard, dissolve it, and dilute to 100 mL in a volumetric flask to obtain a solution with a concentration of 1 mg / mL. Transfer 0.0, 2.5, 5.0, 7.5, 10.0, and 12.5 mL of this solution to 100 mL volumetric flasks and dilute to volume to prepare dilutions of 0, 1, 2, 3, 4, and 5 μg / mL, respectively. Take 1 mL of each dilution and place it in a 25 mL stoppered test tube. Add 10 mL of a 10-fold diluted Folin-phenol reagent, shake well, let stand for 5 min, then add 4 mL of 15% Na₂CO₃ solution, and dilute to 25 mL with water. Shake well. After reacting at room temperature in the dark for 60 min, measure the absorbance at 765 nm. Construct a standard curve with the concentration of the stilbene polyphenol solution on the x-axis and absorbance on the y-axis.

[0060] Weigh 0.1 g of the starch-stilbene polyphenol complex sample, add 2 mL of distilled water and 8 mL of anhydrous ethanol, vortex for 10 min, and centrifuge at 10000 rpm for 5 min. Take 0.1 mL of the supernatant and place it in a 25 mL stoppered test tube. Add 10 mL of 10-fold diluted Folin-phenol reagent to each tube, shake well, let stand for 5 min, then add 4 mL of 15% Na₂CO₃ solution to each tube, and dilute to 25 mL with distilled water. Shake well. After reacting at room temperature in the dark for 60 min, measure the absorbance at 765 nm. Substitute the absorbance into the standard curve to obtain the concentration of stilbene polyphenols in the sample. The polyphenol complex content of the starch-stilbene polyphenol complex sample can be calculated using the following formula.

[0061]

[0062] In the formula: M1: the amount of polyphenols added per 100 g of starch-stilbene polyphenol complex, (g); A t : The concentration of polyphenols in the sample to be tested obtained after substituting into the standard curve, (μg / mL); V t Total volume of the sample to be tested, (mL); D: Dilution factor 3. Determination of the digestibility of starch-stilbene polyphenol complex Dissolve 6.0 g of porcine pancreatin in 40 mL of deionized water, mix under magnetic stirring for 20 min, centrifuge at 4000 rpm for 20 min, and collect the supernatant. Then, add 3.6 mL of distilled water and 1.4 mL of amylase to the enzyme solution, mix thoroughly, and store at 4 °C for later use as the digestive enzyme solution.

[0063] Preparation of the buffer solution: Add 5.75 mL of glacial acetic acid to deionized water and bring the volume to 1 L. Separately, weigh out 13.61 g of sodium acetate trihydrate and dissolve it in deionized water, also bringing the volume to 1 L. Mix the two solutions at a volume ratio of 1:4 to prepare the sodium acetate buffer solution. To enhance the stability and activity of the digestive enzymes, add 4 mL of 1 mol / L calcium chloride solution to each liter of buffer solution.

[0064] Weigh 1.00 g (dry weight) of starch-stilbene polyphenol complex sample into a 100 mL Erlenmeyer flask. Add 7 glass beads and 20 mL of sodium acetate buffer to each flask, vortex thoroughly, and then add 5.0 mL of digestive enzyme solution. Place the sample in a 37 ℃ constant temperature shaker and digest at 160 rpm. At 20 min and 120 min of reaction, take 0.5 mL of supernatant and quickly add it to 20 mL of 70% ethanol to terminate the enzyme reaction. Then, centrifuge at 4000 rpm for 5 min, take 0.1 mL of supernatant and add it to 3.0 mL of GOPOD (glucose oxidase-peroxidase) reagent, and react in a 45 ℃ water bath for 20 min. Finally, measure the absorbance at 510 nm. In this experiment, 0.1 mL of 1 mg / mL glucose standard solution was used as the standard reference, and deionized water was used as the blank control. The operation procedure was the same as that for the sample. The glucose release of the sample at different time points was calculated using the following formula. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were further calculated to characterize its in vitro digestibility.

[0065]

[0066] Where: Glucose (%): glucose content of the solution during hydrolysis, (%); A t : The absorbance value of the sample to be tested, (AU); V t Total volume of the sample to be tested, (mL); C: Concentration of standard glucose solution (mg / mL); As: Absorbance value of standard glucose solution, (AU); W t : Mass of the sample to be tested, (g); D: Dilution factor Substitute the above calculation results into the following formula: RDS = (G 20 - FG) × 0.9 SDS = (G 120 - G 20 ) × 0.9 RS = TS - (RDS + SDS) Where: G 20 : Glucose content after 20 min of hydrolysis, (%); G120 : Glucose content (%) after 120 min of hydrolysis; FG: Glucose content (%) in the sample before hydrolysis; TS: Total starch content (%).

[0067] Results analysis: exist Figure 1 In the figure, the horizontal axis represents the 2θ angle (°), and the vertical axis represents the diffraction intensity. The sample of Example 1 showed obvious V-shaped crystallization characteristic diffraction peaks at 13°±0.5° and 20°±0.5°, while Comparative Example 2 only showed A-shaped crystallization peaks at 15°, 17°, 18°, and 23°, indicating that the present invention successfully prepared the V-shaped complex. Table 1 shows that in the solid-phase reaction system, the reaction conditions of the reaction system have a decisive relationship with the content of the V-shaped crystal structure in the sample and its composite amount and composite rate of stilbene polyphenols. Compared with Examples 1 and 10-13, Comparative Examples 1 and 3 used water as the solvent in the reaction system when ethanol was not present. During the solid-phase reaction, stilbene polyphenols with resorcinol as the parent compound have weak molecular polarity and therefore cannot effectively dissolve in the aqueous solvent and migrate into the starch granules, thus failing to effectively promote the composite of stilbene polyphenols with starch molecular chains and form V-shaped crystals. Comparing Comparative Example 2 with Example 1, it can be seen that when the amount of ethanol added to the system is too high, the solvent polarity in the reaction system is low. Although this is beneficial for the dissolution of stilbene polyphenols, the low solvent polarity cannot effectively break the hydrogen bonds of the original starch molecular chains inside the starch granules. The swelling and destruction of the crystal structure of the starch granules are inhibited. Therefore, the sample still retains a large amount of the original A-type crystal structure and cannot effectively form a high content of V-type crystal structure. Only 0.504 g of stilbene polyphenols are compounded per 100 g of starch, and the compounding rate is only 8.40%. Comparative Examples 4 and 6 show that physical mixing and reaction temperatures below 60°C cannot effectively destroy the original crystal structure of the starch granules, and stilbene polyphenols cannot effectively migrate into the interior of the starch granules to form a complex. Compared with Example 1, the sample without added stilbene polyphenols in Comparative Example 5 has a lower content of crystal structure, indicating that the addition of stilbene polyphenols has a considerable contribution to the V-type crystal structure in the complex sample.

[0068] Table 1. Content of V-type crystal structure and composite amount and rate of stilbene polyphenols in the examples and comparative samples

[0069] *: "-" indicates that V-type crystal structure was not detected or that the amount and rate of stilbene polyphenol complex were not measured. As shown in Table 2, the untreated sample in Comparative Example 6 was a physically mixed sample with a resistant starch content of only 6.21%, while the resistant starch content of each sample in the examples increased by 10.65-30.23%. Comparative Example 2 showed that although a certain amount of V-shaped crystalline structures were formed in the samples, the resistant starch content was less than 15% due to the extremely low amount and rate of stilbene polyphenol complexes. The other comparative examples had even lower resistant starch content because they could not effectively combine stilbene polyphenols. For the different examples, the formation of V-shaped crystalline structures and the increase in the amount and rate of stilbene polyphenol complexes indicate the formation of an ordered structure of the starch-stilbene polyphenol complex, which can effectively resist the hydrolysis of amylase, thus significantly increasing the resistant starch content.

[0070] Table 2. In vitro simulated digestion performance of the examples and comparative samples

[0071] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention should be considered equivalent substitutions and are included within the protection scope of the present invention.

Claims

1. A method for preparing a starch-stilbene compound V-type complex, characterized in that, Includes the following steps: (1) Adjust the starch raw material to a moisture content of 5-35 wt% and let it stand to reach moisture absorption equilibrium; (2) Add stilbene compounds to the starch in an amount of 1-10 wt% of the dry weight of the starch. (3) Add ethanol to the solid-phase mixture system in step (2), the amount of which is 5-30 wt% of the dry starch mass. After mixing evenly, react in a sealed container at 70-150°C for 1-5 h to allow the starch chains to partially rearrange and embed into stilbene compounds to form a V-shaped crystalline structure. (4) After the reaction is complete, wash to remove unreconstituted stilbene compounds, dry and pulverize and sieve to obtain starch-stilbene compound V-type complex.

2. The preparation method according to claim 1, characterized in that, The moisture content in step (1) is controlled within the range of 20±5wt%.

3. The preparation method according to claim 2, characterized in that, The amount of ethanol added in step (2) is 20 ± 5 wt% of the dry starch mass.

4. The preparation method according to claim 1, 2, or 3, characterized in that, The reaction temperature in step (3) is 90-130°C, and the reaction time is 1-3 h.

5. The method according to claim 4, characterized in that, Step (1) The temperature for standing is 25±10℃ and the time is 24±12 h.

6. The method according to claim 1, 2, or 3, characterized in that, The starch is selected from one or more of corn starch, rice starch, wheat starch, cassava starch, and potato starch; the stilbene compounds refer to a class of compounds having a 1,2-stilbene core structure.

7. The method according to claim 1, 2, or 3, characterized in that, The stilbene compounds include stilbene polyphenols and their derivatives, and are selected from resveratrol, resveratrol glycoside, oxidized resveratrol, resveratrol triacetate, spruce glycoside, pterostilbene, glutinosa glycoside, or mixtures thereof.

8. The method according to claim 1, 2, or 3, characterized in that, Step (4) The solvent used for washing is 20-80% (v / v) ethanol-water solution; the drying method is hot air drying or vacuum drying, the drying temperature is 30-60°C and the drying time is 8-24h.

9. A starch-stilbene compound V-type complex prepared by the method according to any one of claims 1 to 8.

10. The use of the starch-stilbene compound V-type complex of claim 9 in the preparation of nutritional supplements or sustained-release carriers of active substances.

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