肉制品中淀粉含量的测定及其研究  

eat products-determination of starch contain and its research meaning

作　　者：栾金水[1] 

机构地区：[1]杭州商学院食品生物与环境工程学院,310035

出　　处：《肉类研究》2004年第2期31-34,共4页Meat Research

摘　　要：为研究解决肉制品中淀粉含量测定问题,本文讲述了淀粉的概念、性质及其用途,着重论述了测定肉制品中淀粉含量的几种重要的方法,如酶水解法和酸水解法,碘量法和旋光法等,并对这几种方法的优劣进行了分析比较。最后详细阐述了本次实验的原理方法、材料设备、操作步骤、实验结果及研究意义,表明此法是值得广泛推广应用的好方法。In order to fix up the tickler of meat products-determination of starch content, this paper tells about the conception ,cy and purpose of starch. , and also discuss some important methods for determing starch content of meat products, for example, enzyme hydrolyzation menthod and acid hydrolyzation method , iodine colorimety ,polarimetric method. In the end , it recount that the principle, meterial,operation,result and denotation of this experimentation. This method is worth using apply.

关 键 词：肉制品 淀粉含量 测定方法 酶水解法 酸水解法 碘量法 旋光法 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]