肉制品中淀粉含量测定方法的比较及关键点  

Critical Points and Comparison for methods of Starch Determination in Meat Products

作　　者：孙英鸿 杨晓波[2] 齐懿鸣 

机构地区：[1]黑龙江省垦区质量技术监督检验检测中心,哈尔滨150090 [2]黑龙江省完达山乳业股份有限公司,哈尔滨150078

出　　处：《生命科学仪器》2013年第5期32-35,共4页Life Science Instruments

摘　　要：本文论述了测定肉制品中淀粉含量的两种方法,一种是食品中淀粉含量的测定方法-淀粉酶水解法,另一种是肉制品中淀粉含量的测定方法-碘量法,详细阐述了这两种方法的原理、试剂设备、步骤,并对这两种方法的稳定性、适用性、优劣、关键点,以及测定结果进行了分析比较。结果表明两种方法均适用于肉制品中淀粉含量检测,但方法一更加简便准确。In this paper, two methods for the determination of starch in meat products were discussed. One is amylase hydrolysis method, which is a common method to detect starch content in food, and the other is iodine quantity method, which is used specially for determination of starch in meat products. The principle, reagent, equipment and operation process were explained, and the stability, applicability, advantages, key points, as well as the results of the two methods were analyzed and compared. The results showed that the two methods are both suitable for the detection of starch content in meat products, but the first method is more convenient and accurate.

关 键 词：淀粉 淀粉酶 碘 关键点 比较 

分 类 号：S532[农业科学—作物学]