密闭微波酸水解法测定食品中淀粉含量  

Acid hydrolysis of microwave tomeasure the percentage of starch in food

作　　者：王岚岚[1] 叶生梅[1] 

机构地区：[1]安徽机电学院生化工程系,安徽芜湖241000

出　　处：《安徽机电学院学报》2002年第1期54-56,共3页Journal of Anhui Institute of Mechanical and Electrical Engineering

摘　　要：介绍一种利用微波技术在密闭容器内对食品中淀粉加酸微波水解的新方法.微波是一种频率介于300～300000MHz之间的电磁波,利用微波水解淀粉时,在高频电磁场作用下,分子之间热运动加剧,从而产生能量,在酸性条件下,达到充分水解的目的.这种方法与常规法对比,具有省时快捷、测定效率高等优点,值得推广.This study introduces a new method of using the microwave technology and adding acids in food to make starch hydrolytic in the closed vessel. Microwave is a kind of electromagnetic wave with its frequency 300～300 000 MHz.When using microwave to hydrolyze starch, the thus thermal activity among molecules becomes intense under the high frequency electromagnetic field and the energy produces. The starch is then fully hydrolyzed under the acidic circumstance. This method has more advantages over the regular one, such as saving time, reacting fast and measuring effectively.

关 键 词：微波酸水解 淀粉 食品 测定 

分 类 号：TS207.3[轻工技术与工程—食品科学]