国内外淀粉含量的检测标准现状及检测方法研究进展  

Current situation of standard methods and research progress of starch content determination at China and abroad

作　　者：李兵[1] 肖香兰[1] 杨永红[1] 赵海燕[1] 罗仁才[1] 吴国华[1] 赵榕[1] LI Bing;XIAO Xiang-Lan;YANG Yong-Hong;ZHAO Hai-Yan;LUO Ren-Cai;WU Guo-Hua;ZHAO Rong(Institute of Nutrition and Food Hygiene,Beijing Center for Disease Control and Prevention,Beijing Research Center for Preventive Medicine,Beijing 100013,China)

机构地区：[1]北京市疾病预防控制中心,北京市预防医学研究中心,北京100013

出　　处：《食品安全质量检测学报》2021年第9期3830-3839,共10页Journal of Food Safety and Quality

摘　　要：淀粉是为人类提供能量的重要碳水化合物。食物中淀粉的含量数据对于淀粉摄入量评估及其与健康的关联性研究、育种选种、以及产品品质评价等具有重要意义。本文对目前国内外淀粉含量的检测标准进行了总结分析,综述了经典的检测技术如滴定法、分光光度法、旋光法、热重分析法、色谱法和近年来发展迅速的近红外光谱法、高光谱成像法等。分析探讨了各种淀粉检测技术的原理、优缺点,以及在实际样品检测中的应用和存在的问题,为淀粉检测技术的应用和发展提供了研究思路和方向,以期为相关工作的开展提供参考依据。Starch is a important type of carbohydrate that provides energy for human beings.The data of starch content in food is very important for the assessment of dietary starch intake and its correlation with health,seed selection and breeding,product quality evaluation.This review summarized and analyzed the standard methods of starch content determination at China and abroad,reviewed the traditional determination methods such as titration,spectrophotometry,optical rotation,thermogravimetric analysis,chromatography and the rapidly developing methods near infrared spectroscopy and hyperspectral imaging.The principle,advantages,disadvantages and application of various starch determination methods,as well as the problems found in routine determination were discussed in this review,in order to provide information,inspiration and reference for the related work.

关 键 词：淀粉 标准 测定方法 

分 类 号：O652[理学—分析化学] TS207.3[理学—化学]