薏苡仁淀粉中直链和支链淀粉的分离纯化与鉴定  

Separation, Purification and Identification of Amylose and Amylopectin from Adlay Seed Starch

作　　者：陆雅丽[1] 王明力[2] 闫岩[1] 吴映梅[1] 李珊珊[1] 

机构地区：[1]贵州大学化学与化工学院贵阳550025 [2]贵州大学发酵工程与生物制药省重点实验室贵阳550025

出　　处：《食品工业》2014年第3期74-76,共3页The Food Industry

基　　金：贵州省中药现代化科技产业研究开发专项项目(黔科合中药字)[2011]5077号

摘　　要：为了分离鉴定薏苡仁中直链及支链淀粉和明确其含量,通过酶法从薏苡仁脱脂粉中提取薏苡仁淀粉,同时,采用正丁醇沉降法分离纯化薏苡仁直链淀粉和支链淀粉,并进行紫外检测。结果表明,薏苡仁淀粉中直链和支链淀粉与碘复合物的最大吸收波长分别是592.0 nm和518.5 nm,直链淀粉含量为6.218%,支链淀粉含量为93.782%,因此,薏苡仁淀粉主要由支链淀粉组成。In order to separate and determine the amylose and amylopectin in the adlay seed starch, adlay seed starch was separated through the enzymatic method. Amylose and amylopectin was separated and extracted with N-butyl alcohol settlement method from adlay seed, and their ultraviolet absorption spectrum was determined, too. The maximum absorption wavelength of the adlay seed amylose iodine compound was 592.0 nm, the maximum absorption wavelength of the adlay seed amylopectin iodine compound was 518.5 nm. The amylose content in adlay seed starch was 6.218%, and the amylopectin content in adlay seed starch was 93.782%. So the main ingredient of adlay seed starch was amylopectin.

关 键 词：薏苡仁 淀粉 直链淀粉 支链淀粉 分离 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]