糊化米粉分散体系电特性及其在米样分类鉴别中的应用  

Electrical properties of gelatinized rice powder dispersion system and its application in classification and identification of rice samples

作　　者：武春卉 徐海菊[1] WU Chun-hui;XU Hai-ju(College of Agriculture and Bioengineering,Taizhou Vocational College of Science&Technology,Taizhou 318020,Zhejiang,China)

机构地区：[1]台州科技职业学院农业与生物工程学院,浙江台州318020

出　　处：《粮食与油脂》2025年第2期38-44,共7页Cereals & Oils

摘　　要：为探究大米淀粉的电化学性质及米样分类鉴别新手段,以经过粉碎糊化处理的大米样品为试验原料,通过电化学工作站采集电信号,分析糊化体系电特性,以Fisher判别法对米样进行分类鉴别。结果显示:在交流阻抗试验中发现,糊化体系出现弥散现象,且存在由电荷转移控制的时间常数,电荷转移机制涉及电容和电阻2个效应,糊化过程较为复杂。在循环伏安试验中发现,糊化体系电化学氧化还原过程出现了3个氧化峰,分别位于氢区、双电层区和氧区,电氧化机制与葡萄糖分子一致,且糊化过程不可逆。在对米样进行分类鉴别时,以高频阻抗(R_(∞))、低频阻抗(R_(0))、电松弛时间(τ)及电流氧化峰(I_(1))为自变量形成了2个Fisher判别函数,分类正确率为100%。To explore the electrochemical properties of rice starch and a new method for classifying and identifying rice samples,rice samples that had been crushed and gelatinized were used as experimental materials.Electrical signals were collected through an electrochemical workstation,and the electrical properties of the gelatinization system were analyzed.Fishers discriminant method was used to classify and identify rice samples.The results showed that in the AC impedance test,dispersion phenomenon was observed in the gelatinization system,and there was a time constant controlled by charge transfer.The charge transfer mechanism involved two effects,capacitance and resistance,and the gelatinization process was relatively complex.In the cyclic voltammetry test,it was found that there were three oxidation peaks in the electrochemical oxidation-reduction process of the gelatinization system,located in the hydrogen region,double layer region,and oxygen region,respectively.The electrooxidation mechanism was consistent with that of glucose molecules,and the gelatinization process was irreversible.When classifying and identifying rice samples,two Fisher discriminant functions were formed with high-frequency impedance(R_(∞)),low-frequency impedance(R_(0)),electrical relaxation time(τ),and current oxidation peak(I_(1))as independent variables,with a classification accuracy of 100%.

关 键 词：糊化米粉 电化学特性 直链淀粉 支链淀粉 分类鉴别 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]