摘要
在微酸性条件下,用分光光度法测试碘与可溶性淀粉形成的蓝色包合物,发现其吸光度与可溶性淀粉溶液的浓度成线性关系,文中给出了几种大米和豆类食品中可溶性淀粉含量的测定值.作者同时研究了一种传统的大米烹饪方式（“捞饭”）,这种传统的烹饪方式虽然使大米损失了~10%的淀粉和一点营养素,但却有望成为糖尿病人血糖控制的一种饮食解决方案.
Under slightly acidic conditions,the blue inclusion complex of soluble starch and iodine was determined by the spectrophotometer.The linear relationship between absorbance and the concentration of soluble starch was founded.The soluble starch content of some rice and beans was given in this paper.The authors also studied a traditional way of cooking rice(Laofan).This traditional way of cooking rice,though with ~ 10%loss in starch and a little nutrient,is expected to become a dietary solution for glycemic control in people with diabetes.
出处
《广西师范学院学报（自然科学版）》
2015年第3期45-49,共5页
Journal of Guangxi Teachers Education University(Natural Science Edition)
关键词
淀粉
碘
分光光度法
粮食
捞饭
starch
iodine
spectrophotometry
rice
LaoFan
