半粒小麦胚乳直链淀粉含量测定方法的研究

A Determination Method for Amylose Content in Wheat Grain

小麦直链淀粉含量对面条品质有较大的影响,并已被育种家们作为优质面条小麦选育的品质指标之一。测定半粒小麦直链淀粉的含量对小麦品质育种早代材料的筛选尤为重要。本实验对半粒小麦样品的前处理及其直链淀粉含量的碘比色测定法进行了研究,提出了半粒小麦样品的直链淀粉含量的分析方法,并将用该法测定的半粒小麦样品的直链淀粉含量与常规的碘比色法测得的群体小麦样品的直链淀粉含量进行了简单线性相关分析,结果表明,两种方法的分析结果呈极显著相关(r=0.9508)。本研究所得的半粒小麦样品的直链淀粉含量测定方法是一种准确、简便和有效的测定方法。

The amylose content in wheat grain was an important component contributing to noodle quality, which was regarded as an quality character for noodle wheat. Determing the amylose content was very important to the selection of early generation materials of wheat quality breeding. The determination of amylose content of bulk wheat had been done by the Method of Iodine Colormetry, but there was not yet a good chemical method for detecting the amylose content of half-grain wheat. Therefore, a determination method of amylose content of half-grain wheat was studied based on the method of iodine colorimetry. Regulation of corresponding chemical content was done and crushing crude wheat flour with little plastic club and microwave heating were to accelerate complete dissolution of starch. The regression analysis had been done between the amylose content of half-grain wheat and that of corresponding bulk wheat, and significant correlation coefficient r = 0. 9508. This method was convenient, accurate and available for analysing the amylose content of half-grain wheat.