| 抗性淀粉的分析方法研究进展 |
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| 引用本文： | 张雅琦,阮长青,张东杰,李志江,王宁.抗性淀粉的分析方法研究进展[J].中国粮油学报,2023,38(3):188-195. |
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| 作者姓名： | 张雅琦 阮长青 张东杰 李志江 王宁 |
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| 作者单位： | 1. 黑龙江八一农垦大学食品学院 |
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| 基金项目： | 国家重点研发计划项目(2018YFE0206300)；;黑龙江省自然基金研究团队项目(TD2020C003)； |
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| 摘 要： | 抗性淀粉是晶体结构紧密、抗酶解性强的一类特殊淀粉，具有比普通淀粉更好的抗消化性和功能特性。抗性淀粉的分析方法过程复杂、种类多，检测能力、可靠性及适用性各不相同。本文综述了抗性淀粉的结构特征及种类，详细论述了其体内外分析方法的原理、流程、优缺点及适用范围，并展望其未来的研究方向，旨在为抗性淀粉的分析及加工提供借鉴，推动抗性淀粉在食品工业中的应用。
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| 关 键 词： | 抗性淀粉 分析方法 优劣势 |
| 收稿时间： | 2022/3/15 0:00:00 |
| 修稿时间： | 2022/5/3 0:00:00 |
Research progress on analysis methods of resistant starch |
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| Abstract: | Resistant starch is a special type of starch with compact crystal structure and strong resistance to enzymatic hydrolysis, which has better anti-digestion and functional characteristics than ordinary starch. The analytical methods of resistant starch are complex and diverse, and the detection ability, reliability and applicability vary. In this paper, the structural characteristics and types of resistant starch were reviewed, the principle, process, advantages and disadvantages of the in vitro and in vivo analysis methods were discussed in detail, and the future research direction was prospected, aiming to provide reference for the analysis and processing of resistant starch and promote the application of resistant starch in food industry. |
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| Keywords: | resistant starch analysis method advantage and disadvantage |
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