| 藕淀粉颗粒性质的研究及藕粉产品的鉴定 |
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| 引用本文： | 秦志荣,许荣年,汪庆旗,郑林.藕淀粉颗粒性质的研究及藕粉产品的鉴定[J].食品与发酵工业,2005,31(1):136-138. |
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| 作者姓名： | 秦志荣 许荣年 汪庆旗 郑林 |
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| 作者单位： | 浙江省轻工业研究所检测中心,杭州,310009 |
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| 摘 要： | 对 3种藕淀粉颗粒的特征性质进行了研究。研究表明 ,藕淀粉颗粒多为长 10～ 5 0 μm ,宽 4～ 15 μm的长粒形 ,平均粒径长为 2 4 5～ 2 6 8μm。表面有轮纹 ,淀粉颗粒的一端有偏光十字 ,藕淀粉的糊化温度 6 8 0～81 5℃ ,直链淀粉含量 2 3 2 %～ 2 5 1%。利用藕淀粉的显微形态特征 ,能有效鉴别传统藕粉产品的掺假。
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| 关 键 词： | 藕淀粉 颗粒性质 鉴定 |
| 修稿时间： | 2004年9月10日 |
Study on Properties of Lotus Root Starch Granule and Identification of Oufen Products |
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| Qin Zhirong,Xu Rongnian,Wang Qingqi,Zheng Lin.Study on Properties of Lotus Root Starch Granule and Identification of Oufen Products[J].Food and Fermentation Industries,2005,31(1):136-138. |
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| Authors: | Qin Zhirong Xu Rongnian Wang Qingqi Zheng Lin |
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| Abstract: | The granule properties of three kinds of lotus root starch were researched. The results showed that granules of lotus root starch mostly were long particles of 10～50*#μm long and 4～15*#μm wide with mean length 24.5～26.8*#μm. The cricoid ridges on granule surface and Maltese cross in one end of granule were observed. The starch has gelatinization temperature from 68.0℃ to 81.5℃, and contains 23.2%～25.1% amylose content. The adulterated Oufen products were discriminated effectively with micro- morphologic property of lotus root starch granules. |
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| Keywords: | lotus root starch granule properties identification |
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