高温高压-酸水解-液相法测定薯类食品中的淀粉含量  

Determination of starch in food by high temperature and high pressure acid hydrolysis liquid phase method

作　　者：陈清凯 汪若楠 傅国斌 闻佳钰 邢丽丽 吴思远 CHEN Qing-kai;WANG Ruo-nan;FU Guo-bin;WEN Jia-yu;XING Li-li;WU Si-yuan(Lvcheng Agricultural Testing Technology Co.,LTD.,Hangzhou 310056,China)

机构地区：[1]绿城农科检测技术有限公司,浙江杭州310056

出　　处：《粮食与饲料工业》2023年第2期62-65,共4页Cereal & Feed Industry

摘　　要：以土豆为原料,采用高温高压-酸水解-液相法对土豆中的淀粉含量进行测定,以期为食品中淀粉含量的测定提供高效、准确的方法。研究结果表明,较优水解条件为:盐酸浓度3.9 mol/L,消解时间35 min,消解温度109℃;在此条件下,样品中淀粉可完全水解。采用液相色谱法进行测定,结果与国标法大致相同。与常规酸水解-滴定法比较,该方法具有水解时间短,操作简便,测定结果准确,重复性好等优点,是一种可行的测定方法。In this paper,potato was used as raw material to determine the starch in potato by high temperature and high pressure acid hydrolysis liquid phase method,in order to provide an efficient and accurate method for the determination of starch content in food.The results showed that the optimum hydrolysis conditions were as follows:hydrochloric acid concentration 3.9 mol/L,digestion time 35 min and digestion temperature 109℃.Under these optimum conditions,the starch in the sample could be completely hydrolyzed.The results of liquid chromatography were similar to the national standard method.Compared with the conventional acid hydrolyzation-titration method,this method had the advantages of short hydrolysis time,simple operation,accurate determination results and good repeatability.It was a feasible determination method.

关 键 词：高温高压 酸水解 液相法 淀粉 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] TS237[轻工技术与工程—食品科学与工程]