用TBA法检测淀粉的新陈度  

Detecting of Starch Freshness with TBA Method

作　　者：康宏[1] 

机构地区：[1]黑龙江大学生命科学学院,哈尔滨150080

出　　处：《中国食物与营养》2010年第1期66-67,共2页Food and Nutrition in China

摘　　要：目的:用TBA法对淀粉的新陈度进行快速检测。方法:样品中的脂肪在贮藏过程中被分解为羰基化合物,在一定酸度范围内,羰基化合物与过量的硫代巴比妥酸作用会产生颜色的变化,可以通过比色,用吸光度表示TBA值,从而反应出样品中羰基化合物含量。结果:样品的新鲜度高,TBA值小,样品的新鲜度低,TBA值大。结论:TBA值越大,说明羰基化合物越多,样品新鲜度越低。[Objective] To rapidly detect the freshness of starch with TBA method. [Methods] Carbonyl compounds were reacted with excessive thiobarbituric acid in a range of acidity, which induced the color change. So the amount of carbonyl compounds in samples could be reflected by the absorbance. [Result] When the freshness of samples was higher the TBA value smaller, and when the freshness of samples lower the TBA value larger. [Conclusion] The greater TBA value was indicated that the carbonyls were more and the freshness of the sample was lower.

关 键 词：淀粉 新陈度 TBA法 

分 类 号：TS237[轻工技术与工程—粮食、油脂及植物蛋白工程]