酿酒大米中粗淀粉含量检测实验参数研究

大米中的淀粉在进行含量测定时,存在于大米中的其他化合物成分,如脂肪、蛋白质和可溶性糖等在水解过程中也会生成与葡萄糖一样具有还原性的物质,这些其余的物质成分如若不除去,所进行的检测即为粗淀粉含量的测定,在实验过程中淀粉含量的测定数值会有所增加,但实际上,这些所增加的数值并不是由样品中的淀粉所增加的。在酸水解法测定淀粉含量的过程中,通过对影响淀粉水解的因素,即酸的浓度和水浴回流时间以及影响氧化还原滴定的因素,即中和后样液的酸碱度这三个关键因素进行正交优化实验,以期找到粗淀粉检测步骤中所获实验数值最接近于样品中淀粉真实数值的实验参数。在缩短实验时间和提高检验效率的同时,以期获得最准确、最真实的实验数据。

Study on the Experiment Parameter of Determination of Raw Starch Content for Brewing Rice

When the starchs in rice is detecting its content,The other materials composition in rice,For example;Fat,protein and soluble sugar,Which can also generate the reducing substances like glucose when it in the hydrolysis process.If the rest of matters in rice don＇t removefromthesample,In the experimental process,The determination numericals of starch content will have somewhat increase,The processoftestingisthedeterminationofrawstarchcontent.In fact,which increase is not come from the starchs in sample.In the process of testingstarchcontentusingacidhydrolysis,The most three important key influence factors for acid hydrolysis of starch and redox titration, which is the acid concentration,water bath reflux time and the power of hydrogen after sample neutralization,gets through the orthogonal optimizationexperiment.It＇s expect to find the accurate testing datas which is nearest the real starch content in the process of raw starch contentdetemination.At the shorten testing time and improve the efficiency of inspection same time,It＇s hope to get the most accurate and real experimental results of starch.