| 双波长法测定绿豆中的直链和支链淀粉 |
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| 引用本文： | 黄建蓉,王志江,李丽嫦,区丽,徐金瑞.双波长法测定绿豆中的直链和支链淀粉[J].食品与机械,2015,31(3):48-51. |
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| 作者姓名： | 黄建蓉 王志江 李丽嫦 区丽 徐金瑞 |
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| 作者单位： | 广东药学院食品科学学院 |
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| 摘 要： | 建立绿豆中直链淀粉和支链淀粉含量同时测定的双波长分光光度法,研究光度测定的影响因素,并对方法精密度和加标回收率进行考察。直链淀粉的测定波长和参比波长分别为610nm和498nm,支链淀粉为553nm和709nm。方法精密度良好,直链和支链淀粉平均回收率分别为94.10%和90.94%。建立回归方程并求得3种绿豆的直链淀粉含量为11.70%~12.67%,支链淀粉含量为32.70%~34.22%。
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| 关 键 词： | 绿豆 双波长法 直链淀粉 支链淀粉 |
| 收稿时间： | 2015/3/25 0:00:00 |
Determination of amylose and amylopectin in mung bean by dual-wavelength spectrophotometry |
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| HUANGJianrong,WANGZhijiang,LILichang,OULI,XUJinrui.Determination of amylose and amylopectin in mung bean by dual-wavelength spectrophotometry[J].Food and Machinery,2015,31(3):48-51. |
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| Authors: | HUANGJianrong WANGZhijiang LILichang OULI XUJinrui |
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| Affiliation: | School of Food Science, Guangdong Pharmaceutical University, Zhongshan, Guangdong 528458, China |
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| Abstract: | A method for the determination of amylose and amylopectin content in mung bean was established based on dual-wavelength spectrophotometry. The factors influencing the photometric absorption were also investigated. The precision of the method and the recovery of standard addition were investigated as well. The determination and reference wavelength of amylose were 610 nm and 498 nm, respectively, and that of amylopectin were 553 nm and 709 nm, respectively. The precision of the method was appropriate. The average recovery of amylose and amylopectin were 94.10% and 90.94%, respectively. The regression equation was established to calculate the amylose and amylopectin content in 3 kinds of mung bean being 11.70%~12.67% and 32.70%~34.22%, respectively. |
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| Keywords: | mung bean dual-wavelength spectrophotometry amylose amylopectin |
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