CN102539364A - Method for detecting rice maturity - Google Patents
Method for detecting rice maturity Download PDFInfo
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- CN102539364A CN102539364A CN201110417303XA CN201110417303A CN102539364A CN 102539364 A CN102539364 A CN 102539364A CN 201110417303X A CN201110417303X A CN 201110417303XA CN 201110417303 A CN201110417303 A CN 201110417303A CN 102539364 A CN102539364 A CN 102539364A
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Abstract
The invention discloses a method for detecting the ripeness degree of rice, which comprises the following steps: accurately weighing a crushed rice sample according to the water ratio of 1: 10 soaking for 8-14 h; saccharifying for 1-2 hours by a saccharification instrument at the temperature of 40-50 ℃; pouring out the saccharified mash, centrifuging at 8000r/min for 10min, and taking supernatant; and (3) taking distilled water as a blank, measuring the protein content in the supernatant by using an ultraviolet spectrophotometer at the wavelength of 280nm, comparing with a standard curve, and judging the maturity of the supernatant. The method is simple, effective, convenient and quick.
Description
Technical field
The present invention relates to food technology field, specifically come just to relate to a kind of method that detects the ripe degree of rice.
Background technology
With rice is the brewed wine of raw material, mainly comprises the southern rice wine of China, yellow rice wine and sake etc., because its alcohol content is low and the various nutritional labelings that are rich in the rice to be had, very popular.And the quality of raw material rice quality has directly influenced the quality of wine, and the nutriment that is rich in the rice also just becomes one of important indicator.
Rice is because its ripe degree is different, and contained protein, the content of amylose have evident difference.These differences are nutritional labeling, mouthfeel and local flavors that the back finished wine is brewageed in decision.The content of its albumen of the rice of different maturation degree and amylose is different, the rice that degree of ripeness is high more, and protein component and content are corresponding just high, and amylose and starch total amount are many more, and the glue denseness is high, and is rich in multiple mineral elements such as potassium, magnesium.
At present; The rice wine of production and processing, yellow rice wine still adopt traditional production process and fermentation condition; The nutrient composition content that its finished wine was rich in is not identified the quality of wine as important indicator; But in the customs inspection process of rice outlet, require to identify the ripe degree of rice and require to distinguish and give birth to rice, half a lifetime rice and ripe rice, strict requirement is arranged in pure mellow wine production because brewage sake as raw material with the rice of different maturation degree.But there is not concrete detection method at present; There is not concrete standard yet; But the rice degree of ripeness has scientific payoffs sure to influential this of the quality of brewed wine, and the assay method of setting up ripe degree is to outlet, and import rice; Selecting for use of brewed wine raw materials for production all has directive significance, and the foundation of the method also has use value very much.
Summary of the invention
A kind of method that simply, effectively, conveniently detects the ripe degree of rice that the objective of the invention is to overcome above-mentioned shortcoming and provide.
A kind of method that detects the ripe degree of rice., comprise the steps:
(1) soaks rice
The rice sample material-water ratio 1:10 that accurately takes by weighing after the pulverizing soaks 8h-14h;
(2) saccharification
Under 40 ℃-50 ℃, saccharification appearance saccharification 1-2 hour;
(3) supernatant is produced
The mash of saccharification is poured out, and the centrifugal 10min of 8000r/min gets supernatant;
(4) measure the OD value
Do blank with distilled water, under the 280nm wavelength, compare, judge its ripe degree with protein content and typical curve in the ultraviolet spectrophotometer mensuration supernatant.
The method of the above-mentioned ripe degree of detection rice, wherein the method for drafting of canonical plotting is: get 12 parts of somewhere different times rice appearance, the rice sample material-water ratio 1:10 that accurately takes by weighing after the pulverizing soaks 8h-14h; Under 40 ℃-50 ℃, saccharification appearance saccharification 1-2 hour; The mash of saccharification is poured out, and the centrifugal 10min of 8000r/min gets supernatant; Do blank with distilled water, under the 280nm wavelength, measure protein content in the supernatant with ultraviolet spectrophotometer.Draw OD
280Typical curve.
The present invention compared with prior art; Has tangible beneficial effect; Can know from above technical scheme: because different material all has its absorption spectrum separately, the energy of the monochromatic light of different wave length its light during through solution will be by absorption in various degree, and the concentration of absorbed degree of luminous energy and material has certain proportionate relationship; The OD value of utilizing ultraviolet spectrophotometer to measure is represented the protein content of each sample, measures the rice that the protein content method is distinguished the different maturation degree with this.Therefore, adopt viscometric method to measure the ripe degree of rice.This method be a kind of simply, effectively, detection method conveniently, can help relevant grain-production and process unit to improve one's methods, the quality that improves rice is provided, and then promotes its price and the market competitiveness significantly.
Embodiment
The drafting of viscosity criterion curve map:
(1) soaks rice
Get 12 parts of somewhere different times rice appearance, the rice sample material-water ratio 1:10 that accurately takes by weighing after the pulverizing soaks 8h-14h;
(2) saccharification
Under 40 ℃-50 ℃, saccharification appearance saccharification 1-2 hour;
(3) supernatant is produced
The mash of saccharification is poured out, and the centrifugal 10min of 8000r/min gets supernatant;
(4) measure the OD value
Do blank with distilled water, under the 280nm wavelength, measure protein content in the supernatant, draw OD with ultraviolet spectrophotometer
280Typical curve.
Embodiment 1
A kind of method that detects the ripe degree of rice., comprise the steps:
(1) soaks rice
With the same place of production of viscosity criterion curve map rice appearance, accurately take by weighing and add 100ml distilled water after 10g pulverizes, soak 8h;
(2) saccharification
Under 40 ℃, saccharification appearance saccharification 2 hours;
(3) supernatant is produced
The mash of saccharification is poured out, and the centrifugal 10min of 8000r/min gets supernatant;
(4) measure the OD value
Do blank with distilled water, under the 280nm wavelength, measure protein content in the supernatant with ultraviolet spectrophotometer, the result sees table 1.
Embodiment 2
A kind of method that detects the ripe degree of rice., comprise the steps:
(1) soaks rice
With the same place of production of viscosity criterion curve map rice appearance, accurately take by weighing and add 100ml distilled water after 10g pulverizes, soak 12h;
(2) saccharification
Under 45 ℃, saccharification appearance saccharification 1 hour;
(3) supernatant is produced
The mash of saccharification is poured out, and the centrifugal 10min of 8000r/min gets supernatant;
(4) measure the OD value
Do blank with distilled water, under the 280nm wavelength, measure protein content in the supernatant with ultraviolet spectrophotometer, the result sees table 1.
Embodiment 3
A kind of method that detects the ripe degree of rice., comprise the steps:
(1) soaks rice
With the same place of production of viscosity criterion curve map rice appearance, accurately take by weighing and add 100ml distilled water after 10g pulverizes, soak 14h;
(2) saccharification
Under 50 ℃, saccharification appearance saccharification 1 hour;
(3) supernatant is produced
The mash of saccharification is poured out, and the centrifugal 10min of 8000r/min gets supernatant;
(4) measure the OD value
Do blank with distilled water, under the 280nm wavelength, measure protein content in the supernatant with ultraviolet spectrophotometer, the result sees table 1.
Can find out in the table, the rice in the same place of production, its maturation time is different, and the absorbance of mellow solution of saccharification is certain variation tendency, and the OD value of the rice in ripe early stage and late period is than the height in ripe mid-term, and maturation OD value in late period will height with respect to the early stage OD value of maturation.。
Claims (2)
1. method that detects the ripe degree of rice
, comprise the steps:
(1) soaks rice
The rice sample material-water ratio 1:10 that accurately takes by weighing after the pulverizing soaks 8h-14h;
(2) saccharification
Under 40 ℃-50 ℃, saccharification appearance saccharification 1-2 hour;
(3) supernatant is produced
The mash of saccharification is poured out, and the centrifugal 10min of 8000r/min gets supernatant;
(4) measure the OD value
Do blank with distilled water, under the 280nm wavelength, compare, judge its ripe degree with protein content and typical curve in the ultraviolet spectrophotometer mensuration supernatant.
2. the method for the ripe degree of detection rice as claimed in claim 1, wherein the method for drafting of canonical plotting is: get 12 parts of somewhere different times rice appearance, the rice sample material-water ratio 1:10 that accurately takes by weighing after the pulverizing soaks 8h-14h; Under 40 ℃-50 ℃, saccharification appearance saccharification 1-2 hour; The mash of saccharification is poured out, and the centrifugal 10min of 8000r/min gets supernatant; Do blank with distilled water, under the 280nm wavelength, measure protein content in the supernatant with ultraviolet spectrophotometer,
Draw OD
280Typical curve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110417303.XA CN102539364B (en) | 2011-12-14 | 2011-12-14 | Method for detecting rice maturity |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110417303.XA CN102539364B (en) | 2011-12-14 | 2011-12-14 | Method for detecting rice maturity |
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| CN102539364A true CN102539364A (en) | 2012-07-04 |
| CN102539364B CN102539364B (en) | 2013-06-05 |
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| CN201110417303.XA Active CN102539364B (en) | 2011-12-14 | 2011-12-14 | Method for detecting rice maturity |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104655581A (en) * | 2015-02-13 | 2015-05-27 | 河南工业大学 | Trace rapid detection method of wheat flour strength |
| CN108918449A (en) * | 2018-07-13 | 2018-11-30 | 河南工业大学 | A kind of paddy xanthochromia degree detection method based on UV-VIS spectrophotometry |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1715883A (en) * | 2004-06-14 | 2006-01-04 | 中国农业大学 | Detecting method for grain protein content |
| CN100998367A (en) * | 2006-12-22 | 2007-07-18 | 上海天之冠可再生能源有限公司 | Method for extracting rice protein and joint production of alcohol |
-
2011
- 2011-12-14 CN CN201110417303.XA patent/CN102539364B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1715883A (en) * | 2004-06-14 | 2006-01-04 | 中国农业大学 | Detecting method for grain protein content |
| CN100998367A (en) * | 2006-12-22 | 2007-07-18 | 上海天之冠可再生能源有限公司 | Method for extracting rice protein and joint production of alcohol |
Non-Patent Citations (1)
| Title |
|---|
| 孙建平 等: "稻米蛋白质数字图像检测方法的研究", 《食品科技》, 31 December 2005 (2005-12-31), pages 77 - 79 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104655581A (en) * | 2015-02-13 | 2015-05-27 | 河南工业大学 | Trace rapid detection method of wheat flour strength |
| CN108918449A (en) * | 2018-07-13 | 2018-11-30 | 河南工业大学 | A kind of paddy xanthochromia degree detection method based on UV-VIS spectrophotometry |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102539364B (en) | 2013-06-05 |
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Effective date of registration: 20220513 Address after: 563000 first floor of planning exhibition hall of high tech Industrial Development Zone, Nanguan street, Honghuagang District, Zunyi City, Guizhou Province Patentee after: Zunyihong Microbial Technology Co.,Ltd. Address before: 550025 science and Technology Department, Guizhou University, Huaxi District, Guizhou, Guiyang Patentee before: Guizhou University |
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