板栗制品老化检测方法的研究  

Detection of Processed Chestnut Aging

作　　者：赵力超[1] 姜艳[1] 谢志锋[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2007年第6期38-41,共4页Modern Food Science and Technology

摘　　要：本文研究了检测板栗制品老化的几种方法。结果表明:硬度法,离心水质量法,碘吸光度法和酶水解法为检测板栗制品老化的代表方法。其中,硬度法比较简单,但不适合于精确测量;离心水法适合检测与直链淀粉有关的老化;碘吸光度法可以间接地反映淀粉的老化;酶水解法可用于检测淀粉的老化,但是过程比较繁琐。In this paper, several methods for detection of processed chestnut aging were studied. Results showed that some methods, including hardness, the centrifugal water quality, iodine absorbency and enzymatic hydrolysis, were suitable for aging detection of processed chestnut. Among them, the hardness method was the easiest but less of accurateness and the centrifugal water method was suitable for detecting the aging of amylase in processed chestnut. Iodine absorbency method could indirectly reflect the aging of samples and enzymatic hydrolysis method was somewhat comphcated.

关 键 词：板栗制品 老化 检测方法 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]