Measurement method of absolute amylase content of rice

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...