摘要
采用分光光度法测定羟丙基淀粉取代度,对测定过程中的影响因素进行分析。结果确定最佳测定条件为测定波长590nm、沸水浴加热3min、冰浴中冷却至15℃后加入茚三酮,在25℃水浴中静置60～100min,在此条件下标准曲线呈现良好的线性关系。经对羟丙基淀粉取代度的实测表明该方法的重复性好。
A spectrophotometric method to determine the degree of substitution（DS） of hydroxypropyl starch is reported in this paper.Factors that affect the determination were investigated.The optimal sample preparation conditions were heating for 3 min in boiling water bath followed by ninhydrin addition after cooling down to 5 ℃ in ice bath and then reheating in 25 ℃ water bath for 60—100 min.The detection wavelength was selected as 590 nm.Under these conditions,the built standard curve displayed a good linearity.This method allowed the determination of degree of substitution of hydroxypropyl starch with a high repeatability.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第22期201-203,共3页
Food Science
基金
黑龙江省高校科技创新团队建设计划项目(2010td04)
黑龙江省普通高等学校青年学术骨干支持计划项目(1251G025)
关键词
分光光度法
羟丙基淀粉
取代度
spectrophotometric method
hydroxypropyl
degree of substitution
