双波长法测定糯米粉支链淀粉的含量  

Determination of amylopectin in the glutinous rice flour by dual-wavelength spectrophotometry

作　　者：黄岩[1] 张燕萍[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《食品科技》2014年第7期138-141,共4页Food Science and Technology

摘　　要：研究了双波长分光光度法测定糯米粉中支链淀粉的含量。对最佳波长的选择进行了详细考察、比较。选择支链淀粉的测定波长为534 nm,参比波长为732 nm。并与碘比色法测定糯米粉中支链淀粉的含量进行了比较,结果表明双波长方法重复性和稳定性都好,碘比色法测得支链淀粉含量比双波长法偏大。Dual-wavelength spectrophotometry was applied to the determination of amylopectin in glutinous rice flour. According to the absorption spectra of the two complexes, the wavelength amylopectin, 540 nm and 735 nm, were selected as the measuring wavelength. Compared with dual-wavelength spectrophotometry, Iodine-Blue spectrophotometry was also applied to the determination of amylopectin in glutinous rice flour. Dual-wavelength spectrophotometry has a good repeatability and stability, Iodine-Blue spectrophotometry made the result high.

关 键 词：糯米粉 双波长分光光度法 碘比色法 支链淀粉 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]