燕麦及其制品β-葡聚糖含量测定方法比较  

Comparison of content determination of β-glucan from oat and its products

作　　者：林伟静[1,2] 吴广枫[2] 王强[1] 周素梅[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100083 [2]中国农业大学食品科学与营养工程学院,北京100193

出　　处：《食品工业科技》2011年第6期417-420,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划项目(2006BAD27B09;2006BAD01);中央级公益性科研院所基本科研业务费专项

摘　　要：为了准确测定燕麦及其制品中β-葡聚糖的含量,筛选品质更为突出的燕麦品质提供实验依据,分析比较了测定β-葡聚糖的多种方法。分别用刚果红法、酶法和荧光法测定了国内11种燕麦的β-葡聚糖含量,并分析了3种方法之间的相关性。结果表明,3种测定方法所得结果不一致,但其之间具有较好的线性关系,刚果红法与酶法的相关系数为0.9921,刚果红法与荧光法之间的相关系数则为0.9837,而酶法与荧光法之间的相关系数则达0.9914。In order to determine the β-glucan in oat and its products accurately,to support some useful theoretical foundation for screening some excellent oat varieties,the determination methods of β-glucan content were considered as critical point and studied.β-glucan contents of 11 domestic oats were determined by Congo red method,enzyme determining method and fluorescence method respectively.It proved that the results of the 3 methods were different,but they were linearly dependent.The correlation coefficient between Congo red method and enzyme determining method was 0.9921,while between Congo red method and fluorescence method was 0.9837,and between enzyme determining method and fluorescence method was 0.9914.

关 键 词：燕麦及其制品 Β-葡聚糖 刚果红法 酶法 荧光法 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]