微量淀粉含量测定的新方法研究  

Study on a New Detection method of Trace Starch Content

作　　者：张建刚[1] 李生泉[2] 张丽[1] 

机构地区：[1]山西农业大学文理学院,山西太谷030801 [2]山西农业大学现代教育技术学院,山西太谷030801

出　　处：《安徽农业科学》2009年第26期12377-12379,12398,共4页Journal of Anhui Agricultural Sciences

基　　金：山西农业大学校青年基金项目(2008014)

摘　　要：[目的]建立一种利用荧光测定淀粉含量的新方法。[方法]利用荧光分析法的特点,对荧光试剂、反应温度和时间等影响淀粉含量测定的各因素进行优化,建立测定淀粉含量的新方法。[结果]选用丁基罗丹明B作为荧光试剂,当其反应浓度为2.0μmol/L时,其荧光强度和浓度呈很好的线性关系;碘的最佳反应浓度为0.8μg/m l,此时丁基罗丹明B的荧光猝灭程度和碘的浓度呈良好线性关系;反应的最佳温度为25℃;反应时间为0.5~2.0 h;在最佳实验条件下,淀粉在一定浓度范围内与荧光增强程度呈线性关系,线性方程为△F=7.097w+44.897,相关系数r=0.998 3,检测限为2.5×10-5g/m l,最低可检测到1.0×10-5g/m l的淀粉。[结论]该方法准确、可靠,可用于微量淀粉含量的测定。[ Objective ] The aim was to establish a new method for detecting starch content by fluorescence. [ Method ] According to the char- acteristics of fluorescence analysis, each factor influencing starch content detection such as fluorescent reagent, reaction temperature and time were optimized and a new method for detecting starch content was established. [ Result] Butyl rhodamine B was selected as fluorescent rea- gent, when its reaction concn, was 2.0 p^moL/L, its fluorescence intensity and concn, showed good linear relationship. The optimum reaction concn, of iodine was 0.8 μmol/L, then there was a good linear relationship between fluorescence quenching degree of butyl rhodamine B and iodine conch.. The optimum reaction temperature and time were 25 ℃ and 0.5 - 2.0 h, resp. Under the optimum experimental condition, there was a good linear relationship between starch in a certain concn, and fluorescence enhancement degree. The linear equation was △F = 7. 097w ＋44. 897, correlation coefficientr was 0.998 3, detection limit was 2.5×10^ -5 g/ml and then it could detect 1.0 ×10^-5 g/ml starch at lowest level. [ Conclusion] The method was accurate and reliable, which could be used for detecting trace starch content.

关 键 词：淀粉含量 碘 丁基罗丹明B 测定 

分 类 号：TS201[轻工技术与工程—食品科学]