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Measurement method of absolute amylase content of rice

A technology of amylose content and absolute amylose, which is applied in the direction of material analysis, preparation of test samples, and measurement of color/spectral characteristics by observing the impact on chemical indicators, and can solve the complex cost of amylose content, etc. problem, achieve the effect of low cost, good repeatability and simple operation

Active Publication Date: 2015-08-12
CHINA NAT RICE RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for measuring the absolute amylose content of rice in order to solve the relatively complicated and costly problems existing in the determination of amylose content

Method used

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Examples

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Embodiment 1

[0032] A method for measuring the absolute amylose content of rice, specifically comprising the following steps:

[0033] (1) Standard sample preparation: calibrate the amylose content of four rice flour standard samples at 720nm;

[0034] The specific steps of standard sample preparation are:

[0035] 1) Select four standard samples of rice flour with absolute amylose content of glutinous rice, low, medium and high gradients;

[0036] 2) The standard sample is degreased by methanol and deproteinized by protease into starch;

[0037] 3) Use pure potato amylose and glutinous rice pure amylopectin with ratios of 0%, 10%, 20%, 25%, 30% and 35% amylose as the standard curve;

[0038] 4) Weigh 50 mg ± 0.2 mg standard starch, disperse the sample with 0.5 mL of 95% ethanol, add 4.5 mL of 1.0 mol / L sodium hydroxide, put it in an oven at 40 °C ± 1 °C for 12 hours, and carry out Gelatinize, dilute to 50mL after gelatinization, shake well;

[0039] 5) Preparation of blank solution: r...

Embodiment 2

[0052] A method for measuring the absolute amylose content of rice, specifically comprising the following steps:

[0053] (1) Standard sample preparation: calibrate the amylose content of four rice flour standard samples at 720nm;

[0054] The specific steps of standard sample preparation are:

[0055] 1) Select four standard samples of rice flour with absolute amylose content of glutinous rice, low, medium and high gradients;

[0056] 2) The standard sample is degreased by methanol and deproteinized by protease into starch;

[0057] 3) Use pure potato amylose and glutinous rice pure amylopectin with ratios of 0%, 10%, 20%, 25%, 30% and 35% amylose as the standard curve;

[0058] 4) Weigh 50 mg ± 0.2 mg standard starch, disperse the sample with 0.5 mL of 95% ethanol, add 4.5 mL of 1.0 mol / L sodium hydroxide, put it in an oven at 40 °C ± 1 °C for 12 hours, and carry out Gelatinize, dilute to 50mL after gelatinization, shake well;

[0059] 5) Preparation of blank solution: r...

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Abstract

The invention relates to the technical field of food detection and particularly relates to a measurement method of absolute amylase content of rice. The method includes the steps of: by means of preparation and calibration of four standard samples in different content gradients, preparing a reagent for experiment; preparing and gelatinizing standard samples and to-be-test samples; performing iodine blue coloration and spectrophotometer colorimetric assay to the standard samples and to-be-test samples; and calculating the absolute amylase content of the to-be-test samples according to a linear equation according to the relationship of the light absorption value of the standard samples to the absolute amylase content. The method is simple, quick, accurate, low-cost and high-efficient, and has a great application prospect in rice quality measurement and rice breeding early generation screening.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a method for measuring the absolute amylose content of rice. Background technique [0002] 90% of the dry matter of polished rice is starch. According to its chemical structure, starch can be divided into two types: amylose and amylopectin. Amylose can form a stable complex with iodine in aqueous solution. The 6 glucose groups of amylose in this complex form a helix, which is combined with an iodine molecule; the iodine blueness in it is highly related to the content of amylose. It is based on this principle that as early as 1943, McCready and Hassid proposed the iodine blue colorimetric method to measure the amylose content of rice, and used the pure amylose and branched chain mixed standard method as the standard sample. Then in 1958, Williams reported that the content of defatted amylose was determined by the 590 nm iodine colorimetric method under alkaline conditions...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78G01N21/31G01N1/28
Inventor 谢黎虹胡培松唐绍清魏祥进罗炬焦桂爱邵高能圣中华
Owner CHINA NAT RICE RES INST
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