不同分散温度、时间对双波长法测定大米中淀粉质量分数的影响研究

The Effects of Different Conditions (Dispersion Temperature and Time) in Dual Wavelength Violet Spectrophotographic Determination of Rice Starch Content

为了测定大米中直、支链淀粉及总淀粉质量分数,采用双波长法研究了不同测定条件(温度、时间)对大米中直链、支链淀粉及总淀粉质量分数的影响.结果表明,在70~100℃温度条件下,样品75℃、处理15 min测得的支链淀粉质量分数最高, 80℃时样品的支链淀粉相对质量分数最低;在80℃、处理15 min时,样品直链淀粉质量分数最高;处理温度和时间对大米中总淀粉质量分数的影响与支链淀粉相似.由此可知,不同的测定条件(温度、时间)对双波长法测定大米中各淀粉质量分数的影响不同.

The dual wavelength violet spectrophotographic method was used to determine the amylase, amylopectin and total starch contents of rice grain under different conditions(dispersion temperature and time). The results showed that in a temperature range of 70-100 ℃, the percentage of amylopectin was the highest when the sample treatment temperature and time were 75 ℃ and 15 min and the percentage of amylopectin was the lowest when the sample treatment temperature was 80 ℃;the percentage of amylase was the highest when the sample treatment temperature and time were 80 ℃ and 15 min;and the effects of different sample dispersion temperature and time on total starch content were similar to those on amylopectin. These results demonstrated that sample dispersion temperature and time in dual wavelength violet spectrophotographic determination have different effects on the contents of starch components in rice grain.