小麦粉自由巯基(-SH)测定方法的对比研究

Comparison on determination methods for free sulfhydryl groups in wheat flour

小麦粉自由巯基的含量直接影响小麦粉的加工品质,从而影响小麦粉的用途。对比研究了3种自由巯基检测方法在巯基的提取、显色反应等方面的优劣,并分别以低筋粉、中筋粉和高筋粉面粉加工厂原粉及市售饺子粉(低筋粉)、标准粉(中筋粉)和面包粉(高筋粉)为原料,并分析了几种方法对不同原料的检测适用性。结果表明:从加标回收率的角度看,方法一、方法二均可用于市售低筋粉和中筋粉的自由巯基含量的检测,几种方法均不适于测定市售高筋粉的巯基含量;3种方法均可用于小麦原粉巯基含量的检测。总体来讲,方法一是适用性和方便性最佳的检测小麦粉自由巯基的方法。

Contents of free sulfhydryl groups affect the processing quality of wheat flour, which will determine the usage of the flour. Using low, medium, and high gluten content raw wheat flour and commercial dumplings flour （low gluten）, standard flour （medium gluten content）, bread flour （high gluten content） as materials, efficacy of extraction, color reaction and other differences of 3 methods for free sulfhydryl groups detection was studied, and applicability of the 3 methods for different materials as well. The results showed that referring to recovery, method 1 and 2 are applicable for materials of commercial low and medium gluten contents flours; all methods are not applicable for commercial high gluten content flours, while all methods could be used in raw wheat flours. In general, the method 1 is the most applicable and the most convenient for free sulfhydryl groups’ detection in flour.