CN107356488A - The simple and fast assay method of amylose in a kind of grain - Google Patents
The simple and fast assay method of amylose in a kind of grain Download PDFInfo
- Publication number
- CN107356488A CN107356488A CN201710476217.3A CN201710476217A CN107356488A CN 107356488 A CN107356488 A CN 107356488A CN 201710476217 A CN201710476217 A CN 201710476217A CN 107356488 A CN107356488 A CN 107356488A
- Authority
- CN
- China
- Prior art keywords
- grain
- glutinous rice
- starch
- amylose
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N3/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N3/40—Investigating hardness or rebound hardness
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N2203/0058—Kind of property studied
- G01N2203/0076—Hardness, compressibility or resistance to crushing
Landscapes
- Physics & Mathematics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of simple and fast assay method of grain amylose, it is that sample powder is standby that grain, which is crushed, weigh the matrix glutinous rice flour of definite value or undetermined value with etc. quality grain samples powder, it is placed in can, is mixed, adds water, the capping of the quality such as matrix glutinous rice flour and grain samples powder total amount, boiling, cooling, rapidly freeze, thaw, with fruit Durometer measurements starch group hardness.It is as a comparison sample with the glutinous rice flour of definite value and the rice starch of the high, medium and low amylose of tool, standard curve is made, the starch group hardness of testing sample is substituted into calibration curve equation obtains measurement result.When principle is that amylopectin content is higher in starch, the starch group for adding suitable quantity of water to be formed passes through Heat Gelatinization, then snap frozen denaturation, and starch group hardness is related to amylose content therein after defrosting.This method has the characteristics that easy, quick, environmentally friendly, is practical quick determination method.
Description
Technical field
The invention belongs to determine the technical field of analysis and detection of amylose content in grain, it is related to without chemical reagent
Amylose content determination, when amylopectin content is higher in starch, the starch group that suitable quantity of water is formed is added to pass through Heat Gelatinization,
Snap frozen is denatured again, and starch group hardness is related to amylose content therein after defrosting.This method is applied to content of starch
Higher grain, analysis detection wherein amylose composition, have easy, quick（It is most fast about 4 hours）, environmental protection（Without chemistry
Reagent）The features such as, it is adapted to batch sample detection, is practical quick determination method.
Background technology
Starch is a kind of renewable, biodegradable natural high molecular substance, is constantly strengthened in Consciousness of Sustainable Development
Today, it not only plays conclusive effect in the food industry, material, biology and medicine and other fields application also increasingly
It is noticeable.Amylose and amylopectin are two big key components of starch, due to the molecular structure of the two, molecule aggregation shape
State is different, so that the starch of separate sources has respective application to show.There are some researches show amylose and branch in starch
The ratio and content of chain starch directly affect to the Product processing of starch, physicochemical characteristic etc..Amylose is wheat, jade
The main nutrient composition of the crops such as rice, rice, sorghum, potato, cassava, it is to influence food consumption quality and technological quality
One of key factor, while be also the important indicator of evaluation grain economy value height.Amylose detection is concentrated mainly on ratio
Two aspects of color method and near infrared spectroscopy.Colorimetric method is to pick up the classical approach for surveying amylose, is the ginseng of most countries standard
According to method, measurement result is the pedestal method of near-infrared method accurately and reliably, but relatively slow, because it is needed to sample and mark
Sample carries out degreasing work, and degreasing need of work long period, generally requires the h of 1 h~2, national standard《GB/T 15683-
The measure of 2008 Rice Amylose contents》Also need to the d of water balance 2, standard process techniques are strong, complex operation, consuming
Time, it can not implement effectively, efficiently accurately to detect.Near-infrared method measuring speed is fast, harmless to sample, but needs
Calibration model is established with reference to authoritative accredited laboratory's standard value, calibration model at least needs more than dozens of sample, instrument
Between shift peg model after, its reliability is also poor, and instrument is costly.There are a variety of amylose detection methods at present
Research report, for iodine affinity titration, Flow Injection Analysis skill, automatically analyze detection method, concanavalin method, exclusion
Red, orange, green, blue, yellow (ROGBY) etc., every kind of method have its advantage and disadvantage and an applicability, or because of complex operation, or instrument, reagent price are high and be difficult to
Popularization and application.
In order to meet in analytical and detecting work, to the quick, easy, inexpensive of amylose content determination, ring in grain
The application requirement such as guarantor and batch testing, is highly desirable to develop a kind of new method of testing for adapting to these requirements.
The content of the invention
The purpose of patent of the present invention is to overcome the shortcomings of existing analysis and detection technology, there is provided straight in quick, easy measure grain
The method of chain content of starch, this method do not use chemical reagent, mainly use the standing equipment such as balance, steamer, refrigerator, and honest and clean
The fruit hardometer of valency measures, and has the advantages that low cost, environmental protection and batch testing.Its principle is：It is side chain in starch
When content of starch is higher, the starch group that suitable quantity of water is formed is added to pass through Heat Gelatinization, then snap frozen is denatured starch group, after defrosting
Starch group hardness is related to amylose content therein.Need with glutinous rice flour and have high, medium and low amylose content rice
4 amyloses as reference sample, test its starch group hardness, make standard curve by definite value sample；By testing sample
Starch group hardness substitutes into calibration curve equation and obtains test result.Previous experiments, the one-variable linear regression curvilinear correlation system of test
Number is 0.995 to 0.9995, and the degree of accuracy meets the requirement of quick detection.
In order to realize foregoing invention purpose, technical scheme is as follows：
Grain and glutinous rice are crushed respectively it is standby for grain samples powder, weigh the matrix glutinous rice flour of definite value or undetermined value with etc. quality
Grain samples powder, be placed in can, be mixed, add the quality such as matrix glutinous rice flour and grain samples powder total amount water, capping, steaming
Boil, cool down, rapidly freeze, thaw, starch group hardness is determined with fruit hardometer；With the glutinous rice flour of definite value and with high, medium and low
The rice starch of amylose is as a comparison sample, makes standard curve, and the starch group hardness for mixing grain samples powder is substituted into
Calibration curve equation obtains measurement result.Concrete operation step is as follows：
（1）Grain and glutinous rice are broken for grain samples powder and glutinous rice flour with pulverizer respectively, cross 40 mesh or 80 mesh mesh screens, it is standby
With；
（2）Selection makes more than the cm of thickness 1 of starch group can, adds matrix glutinous rice flour, grain samples powder, is mixed, then adds
Enter water, be capped；
（3）It is placed in heating container, the can equipped with mixing grain samples powder and glutinous rice flour with water vapour boiling；
（4）Can is taken out from heating container, cools down close to room temperature, then carries out IQF；
（5）Can through IQF, it is placed in the pallet equipped with a small amount of water and is thawed to room temperature；
（6）The hardness that grain samples powder and glutinous rice flour mixing starch are rolled into a ball in can is determined with fruit hardometer；
（7）Glutinous rice flour by the use of definite value and the mixing of 40 mesh with high, medium and low amylose content or 80 mesh rice starch are used as ginseng
Comparative sample, reference sample starch group hardness is determined as stated above, make standard curve；Will mixing grain samples powder and glutinous rice
The starch group hardness of powder substitutes into calibration curve equation and obtains grain amylose measurement result.
Above step（1）Prepared by the sample powder is that to be crushed grain with pulverizer be sample powder, by 40 mesh or
80 mesh mesh screens are that examples representative is good when weighing sample powder in order to ensure that powder is uniform enough.
Above step（2）The selection is adapted to the can of capacity, first, material can quickly conduct heat for the box of metal
Amount, accelerate test, second, the capacity of can will be adapted to, starch group is had enough more than cm of thickness 1, the measurement of fruit hardness
Probe incomplete penetration starch group, avoids tactile cassette bottom portion of popping one's head in during amount；Described material proportion is matrix glutinous rice flour:Sample powder
End:The mass ratio of water is 1:1:2, the effect relative mistake of other proportionings is a little.
Above step（3）The heating container is the mode of steam heating can, can be in common pot
Steamed on bracket, either steam or steamed in high-pressure sterilizing pot on bracket on bracket in pressure cooker, or heating flask produces water
Steam, water vapour are imported in the container with lid equipped with can and heated；The described heat time is related to temperature, when water steams
It is 30 min during 100 DEG C of the temperature of vapour, when the temperature of water vapour>In 100 DEG C of high-pressure bottle, boiling keeps the min of high pressure 5
.
Above step（4）The IQF is to be carried out in the equipment of snap frozen, can use refrigerator, ice machine etc.
Equipment, the h of cooling time 2 or more than 2 h, comparative sample is identical with the cooling time of test sample.
Above step（5）The defrosting, carried out soon in the pallet that a small amount of water is placed in after can takes out from frost
Speed is thawed to room temperature, can shorten thawing time；It is if longer with naturally to thaw, experimental period；Pay attention to if thawing time length
When different, it should ensure that reference sample operates with same batch test sample in the same period, otherwise have an impact to result.
Above step（6）、（7）Described fruit hardometer measures the type of pressure peak when being probe insertion object, visit
Head is cylinder, and the hardness for surveying starch group is substantially pressure when destroying its surface；The glutinous rice flour and tool height of definite value used,
In, the rice of low amylose as reference sample, definite value is that to reference sample Accurate Determining, its is straight by national standard method
Chain content of starch.
Embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1：Determine amylose content in cassava
（1）Cassava is broken for powder with pulverizer, crosses 40 mesh mesh screens, and cassava powder is standby；
（2）Weigh 5 g matrix glutinous rice flours and 5 g cassava powder are placed in 30 mL aluminium boxes, be mixed, add 10 g water, capping；
（3）Aluminium box equipped with sample is placed on the support in steamer, with the min of water vapour boiling 30；
（4）Aluminium box is taken out, being placed in cooling on the pallet of a small amount of water, close to room temperature, the frost zone for being placed in general refrigerator is carried out rapidly
Freezing, the h of cooling time 2；
（5）Aluminium box is taken out from refrigerator, is placed on the pallet of a small amount of water and is thawed to room temperature；
（6）With starch group hardness in fruit Durometer measurements aluminium box；
（7）It is as a comparison sample with the glutinous rice flour of definite value and the rice of the high, medium and low amylose of tool, its starch group hardness is tested,
Make standard curve；The starch group hardness of testing sample is substituted into calibration curve equation and obtains test result.
Embodiment 2：Determine amylose content in rice
（1）Rice is broken for powder with pulverizer, crosses 80 mesh mesh screens, and rice powder is standby；
（2）Weigh 10 g matrix glutinous rice flours and 10 g rice powder are placed in 50 mL stainless steel boxs, be mixed, add 20 g water, add
Lid；
（3）Stainless steel box equipped with sample is placed on the support in autoclave, after water vapour jet, the min of boiling 5；
（4）Stainless steel box is taken out, close to room temperature, the frost zone for being placed in ice machine carries out IQF for cooling in air, during freezing
Between 3 h；
（5）Stainless steel box is taken out from refrigerator, is placed on the pallet of a small amount of water and is thawed to room temperature；
（6）With starch group hardness in fruit Durometer measurements stainless steel box；
（7）It is as a comparison sample with the glutinous rice flour of definite value and the rice of the high, medium and low amylose content of tool, test its starch group
Hardness, make standard curve；The starch group hardness of testing sample is substituted into calibration curve equation and obtains test result.
Claims (6)
- A kind of 1. simple and fast assay method of grain amylose, it is characterised in that：Grain and glutinous rice are crushed as grain respectively Eat that sample powder is standby, weigh the matrix glutinous rice flour of definite value or undetermined value with etc. quality grain samples powder, be placed in can, mixed , water, the capping of the quality such as matrix glutinous rice flour and grain samples powder total amount are added, boiling, cooling, is rapidly freezed, is thawed, use water Fruit hardometer determines starch group hardness；Glutinous rice flour with definite value and the rice starch with high, medium and low amylose are as a comparison Sample, standard curve is made, the starch group hardness for mixing grain samples powder is substituted into calibration curve equation obtains measurement result；Concrete operation step is as follows：（1）Grain and glutinous rice are broken for grain samples powder and glutinous rice flour with pulverizer respectively, cross 40 mesh or 80 mesh mesh screens, it is standby With；（2）Selection makes more than the cm of thickness 1 of starch group can, adds matrix glutinous rice flour, grain samples powder, is mixed, then adds Enter water, be capped；（3）It is placed in heating container, the can equipped with mixing grain samples powder and glutinous rice flour with water vapour boiling；（4）Can is taken out from heating container, cools down close to room temperature, then carries out IQF；（5）Can through IQF, it is placed in the pallet equipped with a small amount of water and is thawed to room temperature；（6）The hardness that grain samples powder and glutinous rice flour mixing starch are rolled into a ball in can is determined with fruit hardometer；（7）Glutinous rice flour by the use of definite value and the mixing of 40 mesh with high, medium and low amylose content or 80 mesh rice starch are used as ginseng Comparative sample, reference sample starch group hardness is determined as stated above, make standard curve；Will mixing grain samples powder and glutinous rice The starch group hardness of powder substitutes into calibration curve equation and obtains grain amylose measurement result.
- A kind of 2. simple and fast assay method of grain amylose according to claim 1, it is characterised in that：Step （2）The mass ratio of the matrix glutinous rice flour, grain samples powder and water is 1:1:2.
- A kind of 3. simple and fast assay method of grain amylose according to claim 1, it is characterised in that：Step （2）、（3）、（4）、（5）、（6）The can is aluminium box or stainless steel box.
- A kind of 4. simple and fast assay method of grain amylose according to claim 1, it is characterised in that：Step （3）The time normal pressure of the water vapour boiling is 30 min, 100 DEG C of temperature, if the time of high-pressure bottle boiling is 5 Min, temperature>100 ℃.
- 5. the simple and fast assay method and device of a kind of grain amylose according to claim 1 and amylopectin, It is characterized in that：Step（4）Using the refrigerator or ice-making device of energy snap frozen, cooling time is 2 h for the IQF It is or identical with the cooling time for determining grain samples more than 2 h, comparative sample.
- A kind of 6. simple and fast assay method of grain amylose according to claim 1, it is characterised in that：Step （6）、（7）Described fruit hardometer measures the type of pressure peak when being probe insertion object, pop one's head in as cylinder, survey shallow lake The hardness of powder ball is substantially pressure when destroying its surface；Step（7）The glutinous rice flour with definite value and with high, medium and low straight 40 mesh of chain content of starch or the mixing of 80 mesh rice starch are as a comparison sample, and definite value is that ginseng is contrasted using national standard method Sample Accurate Determining amylose content therein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710476217.3A CN107356488B (en) | 2017-06-21 | 2017-06-21 | Simple and rapid determination method for amylose in grain |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710476217.3A CN107356488B (en) | 2017-06-21 | 2017-06-21 | Simple and rapid determination method for amylose in grain |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107356488A true CN107356488A (en) | 2017-11-17 |
| CN107356488B CN107356488B (en) | 2020-04-17 |
Family
ID=60272789
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710476217.3A Expired - Fee Related CN107356488B (en) | 2017-06-21 | 2017-06-21 | Simple and rapid determination method for amylose in grain |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107356488B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109991115A (en) * | 2019-04-08 | 2019-07-09 | 国家粮食和物资储备局科学研究院 | A kind of paddy new-old degree detection method |
| CN110426365A (en) * | 2019-07-31 | 2019-11-08 | 黑龙江省农业科学院农产品质量安全研究所 | A kind of small-sample-size rice rice matter rapid detection method |
| CN112461619A (en) * | 2020-10-13 | 2021-03-09 | 贵州省产品质量检验检测院 | Simple and rapid determination method for amylose in grain |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106290191A (en) * | 2016-08-09 | 2017-01-04 | 安徽青松食品有限公司 | The detection method of amylose content in a kind of rice tamale |
| CN106706553A (en) * | 2016-03-17 | 2017-05-24 | 西北农林科技大学 | Method for quick and non-destructive determination of content of amylase in corn single grains |
| CN106841059A (en) * | 2016-12-20 | 2017-06-13 | 苏州农业职业技术学院 | A kind of assay method of the amylose content of Gorgon fruit |
-
2017
- 2017-06-21 CN CN201710476217.3A patent/CN107356488B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106706553A (en) * | 2016-03-17 | 2017-05-24 | 西北农林科技大学 | Method for quick and non-destructive determination of content of amylase in corn single grains |
| CN106290191A (en) * | 2016-08-09 | 2017-01-04 | 安徽青松食品有限公司 | The detection method of amylose content in a kind of rice tamale |
| CN106841059A (en) * | 2016-12-20 | 2017-06-13 | 苏州农业职业技术学院 | A kind of assay method of the amylose content of Gorgon fruit |
Non-Patent Citations (1)
| Title |
|---|
| 黄梅花 等: "速冻方便米饭品质评价方法及原料适应性的研究", 《中国食品学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109991115A (en) * | 2019-04-08 | 2019-07-09 | 国家粮食和物资储备局科学研究院 | A kind of paddy new-old degree detection method |
| CN109991115B (en) * | 2019-04-08 | 2022-01-04 | 国家粮食和物资储备局科学研究院 | Rice freshness detection method |
| CN110426365A (en) * | 2019-07-31 | 2019-11-08 | 黑龙江省农业科学院农产品质量安全研究所 | A kind of small-sample-size rice rice matter rapid detection method |
| CN112461619A (en) * | 2020-10-13 | 2021-03-09 | 贵州省产品质量检验检测院 | Simple and rapid determination method for amylose in grain |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107356488B (en) | 2020-04-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107356488A (en) | The simple and fast assay method of amylose in a kind of grain | |
| Wu et al. | Geographical origin of cereal grains based on element analyser-stable isotope ratio mass spectrometry (EA-SIRMS) | |
| Cordella et al. | Application of DSC as a tool for honey floral species characterization and adulteration detection | |
| Nielsen et al. | Moisture and total solids analysis | |
| Zhang et al. | Effects of multiple freeze–thaw cycles on the quality of frozen dough | |
| CN111830079A (en) | Method for identifying quality of yeast for making hard liquor | |
| CN101419015B (en) | Method for judging once lyophilization drying end point and secondary drying end point | |
| CN105136737A (en) | Method for fast measuring content of potato flour in steamed buns based on near infrared spectrums | |
| Koocheki et al. | Saffron adulteration | |
| Himeda et al. | Physicochemical and thermal properties of taro (Colocasia esculenta sp) powders as affected by state of maturity and drying method | |
| CN106701909A (en) | Primer probe for detecting sweet potato-derived components as well as method and kit | |
| CN103728269A (en) | Method for near infrared rapid detection of physical and chemical indicators in wine stock | |
| Kouzai et al. | Complex permittivity measurement at millimetre-wave frequencies during the fermentation process of Japanese sake | |
| Gavrielidou et al. | Heat transport to a starch slurry gelatinizing between the drums of a double drum dryer | |
| CN102944655B (en) | Simple method for measuring and calculating potato block dry matter rate | |
| CN112798622B (en) | Device and method for detecting moisture content of wood based on microwave transmission principle | |
| CN104502229A (en) | Detection method of rice flour viscosity and application thereof | |
| Pojić et al. | Analytical Methods for Determination of Moisture and Ash in Foodstuffs | |
| Phomkong et al. | Thermophysical properties of stone fruit | |
| CN102288734A (en) | Method for rapidly measuring water content of food | |
| CN112461619A (en) | Simple and rapid determination method for amylose in grain | |
| Mekawy et al. | Uncertainty of moisture measurements methods for grains | |
| Xin-tao et al. | Detection of Authenticity of Mutton withGas Chromatography-Ion Mobility Spectrometry (GC-IMS) | |
| CN102042927B (en) | Preparation method of sodium nitrite standard sample for food safety rapid detecting box | |
| CN110146401A (en) | A kind of test method freezing water content in milk sweets |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20200417 Termination date: 20210621 |