抗性淀粉测定方法探讨及预处理对宜糖米抗性淀粉质量分数的影响

Detection Methods for Resistance Starch Content of Yi-Tang Rice and Optimization of Pretreatment

为探讨较快速、准确测定大米抗性淀粉质量分数的方法,研究宜糖米不同预处理方式对抗性淀粉质量分数的影响。首先通过对AOAC法和Goni法分析对比,得出Goni改进法后,以抗性淀粉标准品为实验对象,比较AOAC法和Goni改进法测定标准品的结果,选出大米抗性淀粉适合的测定方法;利用该方法测定了不同预处理后的宜糖米抗性淀粉质量分数。结果表明,AOAC法操作相对简单、准确性高、稳定性好,是测定大米抗性淀粉的首选方法 ;蒸煮处理能显著提高宜糖米中抗性淀粉质量分数,且宜糖米加水量越多,颗粒越细,淀粉的水解度和糊化度越高,冷却后形成的RS越多。

A quick and accurate determination of resistant starch （RS） content in rice was studied, and the optimization of pretreatment was investigated on Yi-Tang rice. The comparative study between AOAC method and Goni method was carried out first and an improved Goni method was then established. The standard RS was selected to analyze the RS content detection using AOAC method and the improved Goni method, respectively. The optimal method was thus used to determine the RS content in Yi-Tang Rice. AOAC method was recommended to detect RS content offering simplicity, accuracy and stability. The RS content of Yi-Tang rice could be significantly improved by cooking and steaming. Higher RS content after cooled was achieved under higher hydrolysis degree and gelatinization of starch when more water was added and finer particles were provided.