稻米直链淀粉检测技术的研究现状与展望  

Status and Prospects for Determination for Amylose Content in Rice

作　　者：刘姗[1,2] 王建军[1,2] 范小娟[2,3] 王林友[2] 张礼霞[2] 

机构地区：[1]浙江师范大学化学与生命科学学院,金华321004 [2]浙江省农业科学院作物与核技术利用研究所,杭州310021 [3]浙江农林大学农业与食品科学学院,临安311300

出　　处：《中国粮油学报》2015年第3期140-146,共7页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省重大专项(8812计划)(2012C12901-12);国家科技计划(2011BAD35B02-03)

摘　　要：直链淀粉含量是影响稻米蒸煮品质和食味品质的重要指标之一。随着人们对稻米品质追求的日益提高,研究与开发快速、准确、有效的直链淀粉含量检测技术,对于优质稻米的培育与生产,或稻米质量的鉴定与控制都是不可或缺的。综述了稻米直链淀粉含量检测技术的演变与发展,根据直链淀粉与支链淀粉的物理或(和)化学特性,目前已开发的直链淀粉含量检测技术可以归为4大类14种方法,叙述了各种方法的原理与应用现状,比较了各方法之间的优缺点,展望了直链淀粉含量检测技术的应用前景。Amylose content（ AC） is one of important factors affecting the cooking quality and eating quality in rice. With the increasing demand of rice quality,to research and develope a fast,accurate and efficient determination of rice AC is essential for breeding and production of high- quality rice as well as identification and control of rice quality. In present paper,the evolution and development of determination methods of rice AC have been reviewed extensively. According to the physical and chemical characteristics of amylose and amylopectin,different methods were grouped into four major categories and fourteen methods of determination. Each principles and applications of determination methods were described; the advantages and disadvantages have been also discussed. Ultimately,it has prospected the future and applications of these AC determination methods in research of rice quality.

关 键 词：稻米 直链淀粉 检测技术 

分 类 号：TS232[轻工技术与工程—粮食、油脂及植物蛋白工程]