食品加工用具上淀粉残留现场快速检测方法研究  

Study on rapid field detection of starch residues on food processing equipment

作　　者：兰全学[1] 方胜[1] 陈血建[1] 李意[1] 杨国武[1] 

机构地区：[1]深圳市计量质量检测研究院,广东深圳518109

出　　处：《中国卫生检验杂志》2012年第5期981-983,共3页Chinese Journal of Health Laboratory Technology

基　　金：国家质检总局科技计划项目(2011QK335);2010年度深圳市食品安全委员会项目(SZSAW2010007)

摘　　要：目的:建立棉签碘液法现场快速检测食品加工用具上淀粉残留的方法。方法:以棉签为反应载体,通过碘液浓度选择试验、直链和支链淀粉显色试验、干扰试验和现场应用试验,研究棉签涂布法检测淀粉的检测限和实际应用情况。结果:碘液最佳浓度为2.5 g/L,与淀粉反应显示蓝色或紫色,棉签涂布法对淀粉的检出限为12.5μg。结论:棉签碘液涂布法方法简便,结果直观,检出限低,是现场快速检测食品加工用具上淀粉残留的理想方法。Objective：To study iodine on swab method for rapid field detection of starch residues on food processing equipment.Methods： Detection limit and practical application of iodine on swab method were analyzed by iodine concentration test,amylose and amylopectin color test,interference test and field application test.Results： The optimal concentration of iodine was 2.5 g/L.The reaction of iodine and starch showed blue or purple.Limit of detection of iodine on swab method for starch was 12.5 μg.Conclusion： The method of iodine on swab method is simple,visible with low limit of detection.It is an ideal method for rapid field detection of starch residues on food processing equipment.

关 键 词：直链淀粉 支链淀粉 现场快速检测 

分 类 号：R155.6[医药卫生—营养与食品卫生学]