板栗抗性淀粉测定方法的优化

Quantitive detection method for chestnut resistant starch

【目的】筛选适合板栗抗性淀粉含量的测定方法,并对该方法的试验条件进行优化。【方法】以爱尔兰Megazyme公司提供的K-RSTAR试剂盒方法为基础,对原方法中一些可变条件进行优化,包括去除可消化淀粉阶段的酶液pH、水浴时间和溶解抗性淀粉阶段的葡萄糖淀粉酶的作用时间、作用温度、添加量等。【结果】结果表明去除可消化淀粉阶段的酶液pH为6.0,水浴时间为12h,葡萄糖淀粉酶的作用时间为40min,反应温度为50℃,添加量为0.2mL。最终确定了适合板栗抗性淀粉的测定方法。

[ObjectivelThe method for the determination of resistant starch content of chestnut was selected and the experimental conditions were optimized.[Methods]Based on the K-RSTAR kit provided by Megazyme company in Ireland, the conditions of the original method were optimized, including the removal of digestible starch phase of the enzyme solution, water bath time and dissolved resistance to starch stage of the AMG reaction time, reaction temperature, and enzyme amount. [Results] A method for the determination of resistant starch in chestnut was established. The optimal condition to determinate chestnut resistant starch is as the following： pH of the removal of digestible starch phase of the enzyme solution is 6.0, water bath time is 12 h, reaction time is 40 min, reaction temperature is 50 ~C and enzyme amount is 0.2 mL.