CN1619306A - Rice amylose content and dextrinization temperature fast synergistic determining method - Google Patents
Rice amylose content and dextrinization temperature fast synergistic determining method Download PDFInfo
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- CN1619306A CN1619306A CN 200410089305 CN200410089305A CN1619306A CN 1619306 A CN1619306 A CN 1619306A CN 200410089305 CN200410089305 CN 200410089305 CN 200410089305 A CN200410089305 A CN 200410089305A CN 1619306 A CN1619306 A CN 1619306A
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Abstract
The present invention relates to a rice amylose content and gelatinization temperature quickly synergistic determination method, belonging to the field of rice quality determination technology. Said method includes the following steps: selecting sample to be determined and defining check sample, using KOH solution to make gelatinization, observing cargo rice endosperm decopmosition, recording and calculating its gelatinization temperature, fully staining the sample to be determined and check sample by using I2-KI solution and making comparison so as to quickly judge the content of rice amylose.
Description
Technical field
The invention belongs to rice quality assay method technical field, be specially rice grain amylose content and gelatinization point fast synergistic determining method.
Background technology
At present, the assessment item of rice quality is basic identical both at home and abroad, and edible rice quality can be divided into milled quality, exterior quality, boiling edible quality and nutritional quality.Wherein the rice milled quality is relative simple with the exterior quality evaluation, and traditional authentication method of three important indicator amylose contents, glue denseness and the gelatinization point of boiling edible quality is more complicated then.The method that China's tradition adopts is to measure by the GB7648 method, after again through improve simplifying, form amylose content determination short cut technique GB GB/T15683, but all be to utilize milled rice flour to measure, the preparation of sample and early stage handle and will spend the plenty of time, and traditional assay method separately measures when measuring amylose content and gelatinization point one by one, is two processes of not theing least concerned.Therefore how to develop a cover boiling edible quality rapid identification method, breeding man is seemed very important.At present, near-infrared spectrometers, RVA starch viscosity measurement instrument etc. have begun to be applied to the mensuration of rice quality, but according to studies show that of this research department, RVA starch viscosity measurement instrument is more effective to the selection of high or low amylose content, selects effect relatively poor relatively to medium amylose.The report that now existing near-infrared spectrometers is measured simple grain brown rice, but just present result, the error that simple grain brown rice is measured is too big, and these two kinds of instrument and equipments are relatively more expensive in addition, the general unable purchase of breeding units.
Summary of the invention
Based on problems of the prior art, the object of the invention be to provide a kind of with low cost, method is easy, rice grain amylose content and gelatinization point fast synergistic determining method fast.
Described rice grain amylose content and gelatinization point fast synergistic determining method is characterized in that may further comprise the steps:
1). press the standard determination method of amylose content, selecting the standard brown rice grain of amylose content distribution gradient is control sample;
2). gelatinization is handled: get testing sample and control sample brown rice grain, directly the brown rice grain is carried out gelatinization with KOH solution, observe brown rice grain endosperm degree of decomposition, record calculates its gelatinization point;
3) .I
2-KI worker solution-dyed: testing sample and control sample remove residue alkali lye in the box respectively, use I
2-KI solution fully dyes;
4). relatively judge: testing sample and control sample are through I
2After-KI solution fully dyes, different control samples present graded because of the differential dyeing of amylose content, testing sample compares according to dye levels and control sample, if its mean value is then got in dyeing between two control samples, thereby judges the content of amylose fast.
Above-mentioned assay method directly adopts the brown rice grain to measure simultaneously gelatinization point and amylose content, and method is easy, quick, need not use valuable detecting instrument, cost of determination is low, and general breeding units is all had ready conditions and carried out, and amount of samples is few, and error at measurment is little.In addition, this method can be measured lot of materials at every turn simultaneously, and 1 people can finish 500 parts of materials in 1 day and measure, and is very favourable to the rapid screening of breeding progeny material amylose and gelatinization point.
Description of drawings
Fig. 1 is amylose content numerical value (AC) comparison diagram of assay method of the present invention and standard determination method;
Fig. 2 is gelatinization point numerical value (GT) comparison diagram of assay method of the present invention and standard determination method.
Embodiment
Rice grain amylose content and gelatinization point fast synergistic determining method, may further comprise the steps: the standard determination method of pressing amylose content, standard determination method is by GB GB/T15683, and selecting the standard brown rice grain of amylose content distribution gradient is control sample; Gelatinization is handled: the every kind of control sample and testing sample is got 6 brown rice, put into the gelatinization box, the KOH solution 5.0mL that adds 2.0mol/L, gelatinization is 23 ~ 24 hours in 28 ℃ constant temperature oven, observe brown rice grain of rice endosperm degree of decomposition according to the standard NY147-88 of the Ministry of Agriculture by grain, record calculates its gelatinization point; I
2-KI solution-dyed: testing sample and control sample remove residue alkali lye in the box respectively, use I
2-KI solution fully dyes, I
2-KI solution concentration is 2.0000g I
2With the fixed molten 1000mL that is diluted to of 20.0000gKI, dual-staining 2-3 time is to fully dyeing; Relatively judge: testing sample and control sample are through I
2After-KI solution fully dyes, different control samples present graded because of the differential dyeing of amylose content, testing sample compares according to dye levels and control sample, if its mean value is then got in dyeing between two control samples, thereby judges the content of amylose fast.
For obtaining the best gelatinization effect of brown rice, utilize the KOH solution of 1.4mol/L, 1.7mol/L, 2.0mol/L, four kinds of variable concentrations of 2.3mol/L to carry out the gelatinization comparative studies of brown rice, polished rice, find that polished rice is best with the KOH solution gelatinization effect of ministerial standard 1.7mol/L, and brown rice is best with 23 ~ 24 hours effects of 2.0mol/LKOH solution gelatinization, its gelatinization degree with carry out polished rice gelatinization effect basically identical with the KOH solution of ministerial standard 1.7mol/L.When the KOH solution concentration was lower than 1.7mol/L, the material brown rice gelatinization poor effect that gelatinization point is high influenced the mensuration of amylose content subsequently; The KOH solution concentration was equal to or higher than the 2.3mol/L gelatinization after 23 ~ 24 hours, and the brown rice gelatinization degree is too high, was difficult to carry out the gelatinization point record.GB GB/T15683 assay method, the standard NY147-88 of the Ministry of Agriculture are general known technology, do not repeat them here.
As shown in the figure, with the fast measuring result with carry out correlation analysis with " NY147-88 " and " GB/T15683 " standard test result, the degree of correlation of two kinds of measurement results is fabulous.Wherein the coefficient R of amylose content=0.915 reaches the utmost point level of signifiance; And the coefficient R of gelatinization point=0.932 reaches the utmost point level of signifiance.
Claims (4)
1. rice grain amylose content and gelatinization point fast synergistic determining method is characterized in that may further comprise the steps:
1). press the standard determination method of amylose content, selecting the standard brown rice grain of amylose content distribution gradient is control sample;
2). gelatinization is handled: get testing sample and control sample brown rice grain, directly the brown rice grain is carried out gelatinization with KOH solution, observe brown rice grain endosperm degree of decomposition, record calculates its gelatinization point;
3) .I
2-KI solution-dyed: testing sample and control sample remove residue alkali lye in the box respectively, use I
2-KI solution fully dyes;
4). relatively judge: testing sample and control sample are through I
2After-KI solution fully dyes, different control samples present graded because of the differential dyeing of amylose content, testing sample compares according to dye levels and control sample, if its mean value is then got in dyeing between two control samples, thereby judges the content of amylose fast.
2. rice grain amylose content as claimed in claim 1 and gelatinization point fast synergistic determining method, the standard determination method that it is characterized in that the described amylose content of step 1) is by GB GB7648.
3. rice grain amylose content as claimed in claim 1 and gelatinization point fast synergistic determining method, it is characterized in that step 2) described gelatinization is treated to: the every kind of control sample and testing sample is got 6 brown rice, put into the gelatinization box, the KOH solution 5.0mL that adds 2.0mol/L, gelatinization is 23 ~ 24 hours in 28 ℃ constant temperature oven, observe brown rice grain of rice endosperm degree of decomposition according to the standard NY147-88 of the Ministry of Agriculture by grain, record calculates its gelatinization point.
4. rice grain amylose content as claimed in claim 1 and gelatinization point fast synergistic determining method is characterized in that the described I of step 3)
2-KI solution concentration is 2.0000gI
2With the fixed molten 1000mL that is diluted to of 20.0000gKI, dual-staining 2-3 time is to fully dyeing.
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| CN 200410089305 CN1619306A (en) | 2004-12-09 | 2004-12-09 | Rice amylose content and dextrinization temperature fast synergistic determining method |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1900714B (en) * | 2006-07-27 | 2010-08-18 | 华中农业大学 | Quick semi-seed evaluating method for polished long-grained nonglutinous rice type edible high quality rice |
| CN102435535A (en) * | 2011-09-15 | 2012-05-02 | 中国水稻研究所 | Method for determining rice rheological gelatinization property |
| CN102928456A (en) * | 2012-10-30 | 2013-02-13 | 中国水稻研究所 | Simple method for accurately determining gelatinization temperature of rice |
| CN103398955A (en) * | 2013-07-26 | 2013-11-20 | 安徽光明槐祥工贸集团有限公司 | Method for detecting amylose content in glutinous rice flour |
| CN106053617A (en) * | 2016-04-14 | 2016-10-26 | 中国水稻研究所 | Gel permeation chromatographic method for simplified determination of relative molecular weight of amylose and amylopectin of paddy rice |
| CN107300554A (en) * | 2017-07-17 | 2017-10-27 | 浙江大学 | Rice manganese content simple and fast determination method |
| CN108519377A (en) * | 2018-04-13 | 2018-09-11 | 上海市农业科学院 | A method of screening has excellent flavour feature rice plant |
| CN108680512A (en) * | 2018-04-20 | 2018-10-19 | 北京科技大学 | Measure the method that each component ratio is distributed in two-phase/multiphase gradient mixing bisque |
| CN111811993A (en) * | 2020-08-12 | 2020-10-23 | 东莞建泰生物科技有限公司 | Method for rapidly detecting viscosity of starch and application of method in production |
| CN112595675A (en) * | 2020-09-29 | 2021-04-02 | 华中农业大学 | Hyperspectrum-based rice grain quality functional gene analysis method |
| CN113358598A (en) * | 2021-05-26 | 2021-09-07 | 四川农业大学 | Method for rapidly determining amylose content of wheat crops based on iodine dyeing method |
| CN116754548A (en) * | 2022-07-12 | 2023-09-15 | 黑龙江省农业科学院食品加工研究所 | Determination method for peel retention degree of processed rice |
-
2004
- 2004-12-09 CN CN 200410089305 patent/CN1619306A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1900714B (en) * | 2006-07-27 | 2010-08-18 | 华中农业大学 | Quick semi-seed evaluating method for polished long-grained nonglutinous rice type edible high quality rice |
| CN102435535A (en) * | 2011-09-15 | 2012-05-02 | 中国水稻研究所 | Method for determining rice rheological gelatinization property |
| CN102928456A (en) * | 2012-10-30 | 2013-02-13 | 中国水稻研究所 | Simple method for accurately determining gelatinization temperature of rice |
| CN102928456B (en) * | 2012-10-30 | 2015-10-28 | 中国水稻研究所 | A kind of simple and easy method of Accurate Determining gelatinization temperature |
| CN103398955A (en) * | 2013-07-26 | 2013-11-20 | 安徽光明槐祥工贸集团有限公司 | Method for detecting amylose content in glutinous rice flour |
| CN103398955B (en) * | 2013-07-26 | 2016-05-11 | 安徽光明槐祥工贸集团有限公司 | A kind of detection method of glutinous rice flour amylose content |
| CN106053617B (en) * | 2016-04-14 | 2018-06-15 | 中国水稻研究所 | A kind of simplified gel permeation chromatography for measuring amylose in rice and amylopectin relative molecular weight |
| CN106053617A (en) * | 2016-04-14 | 2016-10-26 | 中国水稻研究所 | Gel permeation chromatographic method for simplified determination of relative molecular weight of amylose and amylopectin of paddy rice |
| CN107300554A (en) * | 2017-07-17 | 2017-10-27 | 浙江大学 | Rice manganese content simple and fast determination method |
| CN107300554B (en) * | 2017-07-17 | 2019-08-20 | 浙江大学 | Rice manganese content simple and fast measuring method |
| CN108519377A (en) * | 2018-04-13 | 2018-09-11 | 上海市农业科学院 | A method of screening has excellent flavour feature rice plant |
| CN108680512A (en) * | 2018-04-20 | 2018-10-19 | 北京科技大学 | Measure the method that each component ratio is distributed in two-phase/multiphase gradient mixing bisque |
| CN111811993A (en) * | 2020-08-12 | 2020-10-23 | 东莞建泰生物科技有限公司 | Method for rapidly detecting viscosity of starch and application of method in production |
| CN112595675A (en) * | 2020-09-29 | 2021-04-02 | 华中农业大学 | Hyperspectrum-based rice grain quality functional gene analysis method |
| CN112595675B (en) * | 2020-09-29 | 2022-03-08 | 华中农业大学 | Hyperspectrum-based rice grain quality functional gene analysis method |
| CN113358598A (en) * | 2021-05-26 | 2021-09-07 | 四川农业大学 | Method for rapidly determining amylose content of wheat crops based on iodine dyeing method |
| CN116754548A (en) * | 2022-07-12 | 2023-09-15 | 黑龙江省农业科学院食品加工研究所 | Determination method for peel retention degree of processed rice |
| CN116754548B (en) * | 2022-07-12 | 2024-05-24 | 黑龙江省农业科学院食品加工研究所 | Determination method for peel retention degree of processed rice |
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