The invention belongs to the technical field of food detection and particularly relates to a method for measuring the
amylase content and
amylopectin content of rice with half grains. The method comprises the following steps that firstly,
rice flour is prepared, wherein single rice grains are taken and manually hulled, seed coats and
aleurone layers are removed with a knife blade to obtain polished rice grains, then each polished
rice grain is transversely
cut into two half grains, and the half grains without the germ parts are taken and ground into polished rice flower with a
grinding stick; secondly, fat and soluble
sugar of the polished
rice flour are removed, wherein the polished
rice flour obtained in the first step is weighed and evenly mixed with 100% chromatographically-pure methyl
alcohol, the mixture is heated for 10 min at 100 DEG C and then centrifuged at 10000 g, then precipitate is collected, the step is repeated 2-3 times, and the precipitate is mixed, wherein the dosage ratio of the polished rice flour to methyl
alcohol is 0.6 mg / 1.0 ml; thirdly,
starch is gelatinized, and linear chains and
branch chains are separated; fourthly, parameters of a gel
permeation chromatograph are set; fifthly, the ratio of
amylase content /
amylopectin content is directly obtained according to the ingredient outlet
peak area ratio of
amylase to
amylopectin.