热重分析法测定大米中淀粉含量  

Determination of Starch Content in Rice by Thermogravimetric Analysis

作　　者：崔丽伟[1] 展海军[2] 张佳佳[2] 胡怡洁 

机构地区：[1]河南牧业经济学院食品工程学院,郑州450046 [2]河南工业大学化学化工学院,郑州450001

出　　处：《中国粮油学报》2017年第9期167-170,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：本研究采用红外和热重分析技术,在250~330℃区间建立了热重分析法测定大米淀粉含量的2个模型。1)纯品大米淀粉含量与失重率所建相关性方程为:Y=0.539 7X+3.598,r=0.999。2)大米样品中淀粉含量与失重率相关性方程为:Y=0.523 4X+4.683,r=0.999。通过与国标方法结果对比,2种模型方法所测结果相对误差范围分别为0.53%~0.99%和0.04%~0.33%。在相同试验条件下,所建模型均可用于籼米、糯米和粳米淀粉含量的测定。该方法具有样品基底影响小、前处理简单,测定快速等优点。In this paper, two models of thermogravimetric analysis of rice starch content were established in the range of 250 - 330 ℃ by infrared and thermogravimetric analysis. （ 1 ） The correlation equation of pure rice starch content and weight loss rate was ： Y = 0. 539 7X ＋ 3. 598, r = 0. 999. The correlation equation of starch content and weight loss rate in rice sample was ： Y = 0. 523 4X ＋ 4. 683, r = 0. 999. Comparing with GB method, the relative error ranges of the two models were 0.53% -0.99% and 0.04% - 0.33%, respectively. Under the same experimental conditions, the model can be used for the determination of starch content in indica rice, glutinous rice and japonica rice. The method had the advantages of small sample base, simple pretreatment and rapid determination.

关 键 词：热重分析 大米 淀粉 红外吸收光谱 

分 类 号：O657[理学—分析化学]