摘要
本文建立了双波长法测定小米中直链淀粉、支链淀粉含量的方法,直链淀粉、支链淀粉的线性范围分别为6~22μg/mL、20~100μg/mL,添加回收率分别为97.0%~97.8%、97.0%~99.0%,方法重现性较好。此法可同时测定得出淀粉含量,经过与国标方法的比较,证实本方法准确、可行。应用该方法对我国优势产区的15个特色品种小米的直链淀粉、支链淀粉及淀粉含量进行比较分析,发现淀粉含量为58.66%~78.85%,以‘黄小米’(山东莒县)最高,‘山地小米’(陕西延安)最低。‘黄小米’(山东莒县)、‘龙山小米’(山东章丘)等9个品种小米的直链淀粉含量较为适宜,食味品质更佳。
This article set up a Dual-Wavelength Spectrophotometry to test amylose and amylopectin content in millet,the linear range of amylose and amylopectin were 6-22μg/mL and 20-100μg/mL,the adding recovery rate were 97.0%-97.8% and 97.0%-99.0%.This method had good reproducibility.This method could simultaneously determine the content of starch,which was accurate and feasible proved by comparing with the national standard method.The amylose,amylopectin and starch content of different varieties from advantageous areas were studied by using this method.It was found that the starch content of millet was 58.66%-78.85%,the highest was‘Huangxiaomi’(Jvxian,Shandong)and the lowest was‘Mountain millet’(Yan’an,Shaanxi).The amylose content of‘Huangxiaomi’(Jvxian,Shandong),‘Longshan millet’(Zhangqiu,Shandong)and other 9 varieties were more suitable,and the food quality was better.
作者
刘雪梅
潘少香
闫新焕
吴茂玉
王文昌
张青青
相光明
宋烨
LIU Xue-mei;PAN Shao-xiang;YAN Xin-huan;WU Mao-yu;WANG Wen-chang;ZHANG Qing-qing;XIANG Guang-ming;SONG Ye(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014,China;Shandong Institute of Food and Drug Control,Jinan 250101,China)
出处
《中国果菜》
2021年第12期43-48,共6页
China Fruit & Vegetable
基金
泉城产业领军人才创新项目——泉城特色农产品绿色节能加工与功能食品研发(2018012)。
关键词
小米
特色品种
淀粉含量
直链淀粉
支链淀粉
Millet
characteristics varieies
starch content
amylose
amylopectin
