CN105203534A - Testing identifying method for rapidly measuring content of amylose in flour - Google Patents
Testing identifying method for rapidly measuring content of amylose in flour Download PDFInfo
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- CN105203534A CN105203534A CN201510594132.6A CN201510594132A CN105203534A CN 105203534 A CN105203534 A CN 105203534A CN 201510594132 A CN201510594132 A CN 201510594132A CN 105203534 A CN105203534 A CN 105203534A
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Abstract
The invention discloses a testing identifying method for rapidly measuring the content of amylose in flour. The method comprises the steps that standard coloration comparison card test paper and standard colourimetric card test paper are prepared, wherein according to the step of preparation of the standard coloration comparison card test paper, an amylopectin standard solution is prepared from amylopectin according to proportion, an amylose standard solution is prepared from the amylose according to proportion, then a standard mixing solution is prepared from the amylose standard solution and the amylopectin standard solution according to volume proportion, and the standard coloration comparison card test paper is prepared from the standard mixed solution and an iodine reagent; the iodine reagent is prepared from iodine and potassium iodine, white test paper is dipped with the iodine reagent, and the standard colourimetric card test paper is prepared after the test paper is dried; a flour solution to be measured is dripped in the middle of the test paper, then the test paper is compared with the standard coloration comparison card test paper, and therefore the content of the amylose in the flour solution can be measured and identified.
Description
Technical field
The present invention relates to a kind of detection method, is specifically test paper and the test discrimination method thereof of amylose content in a kind of Fast Measurement flour.
Background technology
Starch is the principal ingredient of flour, account for the 60-70% of wheat seed deal, obviously relevant to the output of wheat, main containing straight chain and side chain two kinds of starch in starch, wherein amylose accounts for 10-30%, amylopectin is 70-90%, the structure of starch and physicochemical property and Flour product: the quality of steamed bun, noodles and bread is closely related, be all the Q factor that shows with flour and dough according to divide.Suitable content of starch is extremely important to production high-quality Flour product, and the quality influence of Q factor to Flour product of flour is larger.At present, measuring flower characters parameter content mode is all the content adopting traditional double-wavelength method to record amylose and amylopectin, but this conventional double-wavelength method detects not only complex process, and consuming time longer.
Summary of the invention
Because people exist great demand to the method detecting amylose content fast, but up to now, also do not find the report relevant with the present invention, the present inventor is through development test repeatedly, finally have found the assay method of amylose content in simple and efficient mensuration flour, thus complete the present invention.
Object of the present invention is just to provide test paper and the test discrimination method of amylose content in a kind of Fast Measurement grain flour.
The solution of the present invention comprises standard coloration contrast card test paper and the preparation of standard color comparison card test paper and the test discrimination method of amylose content, and wherein the method step of the preparation of test paper is as follows:
One, the preparation of standard coloration contrast card test paper:
1, the pure 100mL of extraction and analysis, amylose 50mg, amylopectin 50mg, and the amylose standard solution and the amylopectin standard solution that are mixed with 0.5mg/mL respectively;
2, the proportions being by volume 1:9,1.5:8.5,2:8,2.5:7.5,3:7 by the amylose standard solution of preparation and amylopectin standard solution becomes 5 kinds of standard mixed liquors;
3, by preparation standard mixed liquor respectively with iodine reagent, 1:1 mixing by weight, stir, obtain visual comparison's liquid of different colours, that is: when the amylose standard solution prepared and amylopectin standard solution are followed successively by 1:9 by volume, the color of visual comparison's liquid is light violet magenta, 1.5:8.5 time be aubergine, being royal purple during 2:8, is bluish purple during 2.5:7.5, is deep blue purple color during 3:7.
4, again visual comparison's liquid of different colours is immersed on white test paper, obtains the standard coloration contrast card test paper of respective color.
Two, the preparation of standard color comparison card test paper
1, iodine reagent is prepared: get 1 gram of KI, be dissolved in the distilled water of 10ml, then add 0.4 gram of I
2, after to be dissolved, with distilled water diluting to 100ml, obtain iodine reagent;
2, be immersed in by iodine reagent on white test paper, the test paper after drying is standard color comparison card test paper.
Three, the method for testing of amylose content: get a fritter standard color comparison card test paper and be placed on flat board or glass sheet, the flour soln drop to be measured of different proportion is dipped in the middle part of this test paper with the glass bar of cleaning, observe the color after vary stable, contrast card test paper with standard coloration to contrast, the content of amylose in flour soln to be measured can be measured.
Starch in flour is not a simple molecule, but a kind of potpourri.It is made up of two kinds of dissimilar starch, and one is amylose, and another kind is amylopectin.In the starch that different crops obtains, the proportion of composing of its amylose is not identical, and amylose and amylopectin have very big-difference in structural property and chemical reactivity.
Test paper there are iodine, potassium iodide two kinds of reagent.In the flour soln containing different amylose content, test paper can show the change of a series of color.The molecule of amylose is the unbranched chain structure be made up of large glucose unit, and chain has screw type curling, on average every six glucose units form a circle spiral, the spiral number of turns of whole amylose molecule is very large, when iodine solution contacts with starch, iodine molecule can enter the threaded interior of starch molecule, the average spiral that often encloses can fetter an iodine molecule, whole amylose molecule can fetter more iodine molecule, so the chromogenic reaction of amylose and iodine is deep blue purple color, and amylopectin and iodine generate brown-red complex.
Four, amylose content from low to high and color by the discriminating of light violet magenta to deep blue purple color.
Amylopectin and iodine generate brown-red complex, and amylose and iodine generate deep blue purple color compound.Under the condition that starch total amount is constant, these two kinds of starch fluids are pressed different proportion mixing, with Iod R under the condition of normal temperature, along with the rising of amylose content generates by light violet magenta, aubergine, royal purple, bluish purple arrives a series of color of deep blue purple color again, and it represents different amylose and amylopectin content ratio.When amylose content accounts for flour weight 10%, the color of solution is light violet magenta; When amylose content accounts for flour weight 15%, the color of solution is aubergine; When amylose content accounts for flour weight 20%, the color of solution is royal purple; When amylose content accounts for flour weight 25%, the color of solution is bluish purple; When amylose content accounts for flour weight 30%, the color of solution is deep blue purple color.
The difference of amylose and amylopectin content:
Amylose is the main nutrient composition of the crops such as wheat, potato, is the key factor affecting food consumption quality and technological quality, is also that evaluation grain economy is worth one of important indicator of height simultaneously.Wheat amylose content has important impact for the numerous characteristics such as crystallization, viscosity, degree of shear of starch.The wheat breed that amylose content is lower or flour have good performance on the Q factors such as noodles softness, viscosity, slickness, mouthfeel and comprehensive grading.The steamed bun volume that the wheat flour that amylose content is high is made is little, poor toughness, and the noodles made are easily broken, and the steamed bun that the flour that amylose content is moderate or on the low side is made and noodles have good toughness and edible quality.So the few flower characters of amylose content is better.
Claims (3)
1. the compound method of amylose content test paper in Fast Measurement flour, is characterized in that: it comprises standard coloration contrast card test paper and standard color comparison card test paper, and its preparation process is as follows:
One, the preparation of standard coloration contrast card test paper:
(1) the pure 100mL of extraction and analysis, amylose 50mg, amylopectin 50mg, and the amylose standard solution and the amylopectin standard solution that are mixed with 0.5mg/mL respectively;
(2) proportions being by volume 1:9,1.5:8.5,2:8,2.5:7.5,3:7 by the amylose standard solution of preparation and amylopectin standard solution becomes 5 kinds of standard mixed liquors;
(3) by preparation standard mixed liquor respectively with iodine reagent, 1:1 mixing by weight, stir, obtain visual comparison's liquid of different colours, that is: when the amylose standard solution prepared and amylopectin standard solution are followed successively by 1:9 by volume, the color of visual comparison's liquid is light violet magenta, 1.5:8.5 time be aubergine, being royal purple during 2:8, is bluish purple during 2.5:7.5, is deep blue purple color during 3:7;
(4) again visual comparison's liquid of different colours is immersed on white test paper, obtains the standard coloration contrast card test paper of respective color;
Two, the preparation of standard color comparison card test paper
(1) iodine reagent is prepared: get 1 gram of KI, be dissolved in the distilled water of 10ml, then add 0.4 gram of I
2, after to be dissolved, with distilled water diluting to 100ml, obtain iodine reagent;
(2) be immersed in by iodine reagent on white test paper, the test paper after drying is standard color comparison card test paper.
2. the method for testing of amylose content in Fast Measurement flour, is characterized in that: the method for test is as follows:
Getting a fritter standard color comparison card test paper is placed on flat board or glass sheet, the flour soln to be measured of different proportion is dipped respectively with the glass bar of cleaning, drop is in the middle part of test paper, observe the color after vary stable, contrast card test paper with standard coloration to contrast, the content of amylose in flour soln can be measured.
3. the discrimination method of amylose content in Fast Measurement flour, is characterized in that: the colouring discrimination result of discriminating is as follows:
Amylopectin and iodine generate brown-red complex, and amylose and iodine generate deep blue purple color compound;
Under the condition that starch total amount is constant, these two kinds of starch fluids are pressed different proportion mixing, with Iod R under the condition of normal temperature, along with the rising of amylose content generates by light violet magenta, aubergine, royal purple, bluish purple arrives a series of color of deep blue purple color again, and it represents different amylose and amylopectin content ratio;
When amylose content accounts for flour weight 10%, the color of solution is light violet magenta; When amylose content accounts for flour weight 15%, the color of solution is aubergine; When amylose content accounts for flour weight 20%, the color of solution is royal purple; When amylose content accounts for flour weight 25%, the color of solution is bluish purple; When amylose content accounts for flour weight 30%, the color of solution is deep blue purple color.
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| CN105136791A (en) * | 2015-09-17 | 2015-12-09 | 阜阳师范学院 | Preparation method of test paper for quickly determining content of amylose in flour |
| CN106645126A (en) * | 2016-12-30 | 2017-05-10 | 泸州品创科技有限公司 | Method for identifying glutinous sorghum and non-glutinous sorghum |
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| CN105136791A (en) * | 2015-09-17 | 2015-12-09 | 阜阳师范学院 | Preparation method of test paper for quickly determining content of amylose in flour |
| CN106645126A (en) * | 2016-12-30 | 2017-05-10 | 泸州品创科技有限公司 | Method for identifying glutinous sorghum and non-glutinous sorghum |
| CN106645126B (en) * | 2016-12-30 | 2019-08-06 | 泸州品创科技有限公司 | Identify the method for glutinous sorghum and non glutinous sorghum |
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Application publication date: 20151230 |