为了快速测定蔬菜中残留的农药,以西红柿为材料,采用淀粉酶抑制法定量检测对硫磷,探讨了最佳测定条件和各种干扰因素的影响。结果表明,显色物质的最大吸收峰为590 nm,最佳反应温度为37℃,最佳反应时间6 m in,最佳pH值6.8。该方法回收率...为了快速测定蔬菜中残留的农药,以西红柿为材料,采用淀粉酶抑制法定量检测对硫磷,探讨了最佳测定条件和各种干扰因素的影响。结果表明,显色物质的最大吸收峰为590 nm,最佳反应温度为37℃,最佳反应时间6 m in,最佳pH值6.8。该方法回收率达到80%以上,精确度达到0.01 mg/L。展开更多
To understand how baking processes influence starch quality, twelve samples of cereal foods products have been studied. Damaged starch determined by a-amylase hydrolysis to characterize and quantify the molecular comp...To understand how baking processes influence starch quality, twelve samples of cereal foods products have been studied. Damaged starch determined by a-amylase hydrolysis to characterize and quantify the molecular composition of cereal foods starches treated with different conditions during processing that had been physically damaged to different extents, by preparation and processing provide the physicochemical data to understand more fully the effects of mechanical damage on amylase, amylopectin content and differential scanning calorimetric （DSC） for selected cereal foods products. There were significant difference between treatments in term of damaged starch content of cereal foods flours which were 0.64% to 36.40%, while the DSC results for the starches were the gelatinisation onset （To）, peak temperature （Tp） and conclusion temperature （To）, and temperatures of selected food starches ranged from 34.86 ℃ to 75.20 ℃, 54.04 ℃ to 85.94 ℃, and 63.5 ℃ to 95.16 ℃. There were significant differences between all cereal foods starches in term of amylose and its contents ranged from 70.3% to 87% and also there were significant differences between the amylopectin content of cereal foods flours ranged from 13.3% to 29.6%.展开更多
文摘To understand how baking processes influence starch quality, twelve samples of cereal foods products have been studied. Damaged starch determined by a-amylase hydrolysis to characterize and quantify the molecular composition of cereal foods starches treated with different conditions during processing that had been physically damaged to different extents, by preparation and processing provide the physicochemical data to understand more fully the effects of mechanical damage on amylase, amylopectin content and differential scanning calorimetric （DSC） for selected cereal foods products. There were significant difference between treatments in term of damaged starch content of cereal foods flours which were 0.64% to 36.40%, while the DSC results for the starches were the gelatinisation onset （To）, peak temperature （Tp） and conclusion temperature （To）, and temperatures of selected food starches ranged from 34.86 ℃ to 75.20 ℃, 54.04 ℃ to 85.94 ℃, and 63.5 ℃ to 95.16 ℃. There were significant differences between all cereal foods starches in term of amylose and its contents ranged from 70.3% to 87% and also there were significant differences between the amylopectin content of cereal foods flours ranged from 13.3% to 29.6%.
