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Method for determining starch content of cane juice or syrup

A technology of starch content and determination method, applied in the direction of color/spectral characteristic measurement, etc., can solve the problems of cumbersome steps, large error, poor reproducibility, etc., and achieve the effect of simple operation, small error, fast and accurate determination method

Inactive Publication Date: 2012-02-15
GUANGZHOU SUGARCANE IND RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The enzymatic hydrolysis method uses amylase to hydrolyze starch, and then further hydrolyzes it into glucose with hydrochloric acid, and then measures the content of reducing sugar according to the reducing sugar determination method, and converts it into starch content; this method is slow in response, takes a long time, and has poor reproducibility; The color method uses the color reaction between starch and iodine to determine starch, which is also divided into two types: one is to use alcohol to precipitate starch in sugarcane juice, centrifuge and wash to remove impurities, and then dissolve the purified starch and add iodine solution for determination ; This method steps are loaded down with trivial details, and human operation error is bigger, and lasts for a long time, and experimental operation needs high-speed centrifuge equipment, is not suitable for operating in sugar factory; Water was used as the blank control, and the influence of pigments, lipids, and reducing sugars in sugarcane juice on the starch-iodine complex was ignored. Although the operation was simple and fast, the error was large and the reliability of the results was low.

Method used

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  • Method for determining starch content of cane juice or syrup

Examples

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Embodiment 1

[0035] A method for assaying starch content in sugarcane juice, comprising the following steps:

[0036] 1) Heat and boil 100ml of sugarcane juice filtered through an 80-mesh sieve for 15 minutes, and then filter to obtain clear sugarcane juice;

[0037] 2) Take 20ml of sugarcane juice and add 100μl of high-temperature amylase to it, and react in a water bath at 80°C for 20min;

[0038] 3) Add 2ml of the clear solution in step 2) and 1ml of 1mol / L hydrochloric acid to six 25ml colorimetric tubes, and mix well;

[0039] 4) Then add 0 μl, 80 μl, 160 μl, 240 μl, 320 μl, 400 μl of starch solution with a concentration of 1000 μg / mL to the 6 colorimetric tubes;

[0040] 5) Add 5ml of iodine solution to the series of colorimetric tubes, and then add water to make up the volume to 10ml, wherein the solutes in the iodine solution are 15mmol / L KI and 5mmol / L I 2 ;

[0041] 6) Measure the absorbance of starch in the series of mixtures obtained in step 5) at a wavelength of 580nm, and ...

Embodiment 2

[0048] A method for assaying starch content in sugarcane juice, comprising the following steps:

[0049] 1) Heat and boil 100ml sugarcane juice filtered through a 90-mesh sieve for 15 minutes, and then filter to obtain clear sugarcane juice;

[0050] 2) Take 20ml of sugarcane juice, add 120μl of high-temperature amylase to it, and react in a water bath at 70°C for 10min;

[0051] 3) Add 1.6ml of the clear solution in step 2) and 0.8ml of 1mol / L hydrochloric acid to six 25ml colorimetric tubes, and mix well;

[0052] 4) Then add 0μl, 80μl, 160μl, 240μl, 320μl, 400μl starch solutions with a concentration of 800μg / mL to the 6 colorimetric tubes;

[0053] 5) Add 4ml of iodine solution to the series of colorimetric tubes, and then add water to make up the volume to 10ml, wherein the solutes in the iodine solution are 15mmol / L KI and 5mmol / L I 2 ;

[0054] 6) Measure the absorbance of starch in the series of mixtures obtained in step 5) at a wavelength of 580nm, and draw a workin...

Embodiment 3

[0061] A method for assaying starch content in sugarcane juice, comprising the following steps:

[0062] 1) Heat and boil 100ml of cane juice filtered through a 100-mesh sieve for 10 minutes, and then filter to obtain clear cane juice;

[0063] 2) Take 20ml of sugarcane juice and add 140μl of high-temperature amylase to it, and react in a water bath at 90°C for 10min;

[0064] 3) Add 1.8ml of the clear solution in step 2) and 0.9ml of 1mol / L hydrochloric acid to six 25ml colorimetric tubes, and mix well;

[0065] 4) Then add 0 μl, 80 μl, 160 μl, 240 μl, 320 μl, 400 μl of starch solution with a concentration of 900 μg / mL to the 6 colorimetric tubes;

[0066] 5) Add 4.5ml of iodine solution to the series of colorimetric tubes, and then add water to make up the volume to 10ml, wherein the solutes in the iodine solution are 15mmol / L KI and 5mmol / L I 2 ;

[0067] 6) Measure the absorbance of starch in the series of mixtures obtained in step 5) at a wavelength of 580nm, and draw ...

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Abstract

The invention provides a method for determining a starch content of cane juice or syrup. The method comprises steps of: 1) heating to boil the cane juice or the syrup and carrying out a pumping filtration to obtain a cane juice or syrup clear liquid; 2) adding high temperature amylase into the clear liquid from step 1) and reacting in a water-bath; 3) adding hydrochloric acid and the clear liquidfrom step 2) in series comparison tubes and mixing well; 4) then adding series starch solutions with different volumes into the series comparison tubes; 5) adding iodine solutions into the series comparison tubes respectively; 6) determining starch absorbances of series mixtures obtained in the step 5) and drafting a working curve of the absorbance and the starch content; 7) adding hydrochloric acid and iodine liquid into the clear liquid from step 1) and determining a starch content according to the working curve obtained from step 6). The determination method of the present invention is rapid, accurate, with small error and simply operated.

Description

technical field [0001] The invention relates to a method for measuring starch content in cane juice or syrup. Background technique [0002] Starch is one of the main polysaccharides in sugarcane juice, most of which are dispersed in sugarcane juice in the form of particles; part of it is removed during the clarification process, the rest of the starch is gelatinized and dissolved in the syrup by heating, and part of it is absorbed in the sucrose crystallization , and the remainder gathers in the molasses. Starch granules in cane juice are heated and dissolved into a thick paste, which will increase the viscosity of the sugar juice, reduce the sedimentation efficiency, hinder the crystallization of sucrose, and affect the quality of white sugar. Therefore, the determination of its content is very important to overcome the adverse effects caused by starch. significance. [0003] The general determination methods of starch content in cane juice mainly include iodine chromogen...

Claims

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Application Information

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IPC IPC(8): G01N21/31
Inventor 陈骏佳班甲胡雪梅张卫东童禧玲
Owner GUANGZHOU SUGARCANE IND RES INST
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