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Method for detecting content and structure of potato resistant starch based on field flow separation technology

A technology of potato starch and resistant starch, which is applied in the direction of scattering characteristic measurement, phase influence characteristic measurement, test sample preparation, etc. It can solve the problem of high cost, long time consumption, and inability to provide resistant starch rotation radius and molecular weight distribution information at the same time and other issues to achieve the effect of low cost and short time consumption

Active Publication Date: 2020-12-29
HEBEI UNIVERSITY
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Problems solved by technology

[0006] The purpose of the present invention is to provide a method for detecting the content and structure of potato resistant starch based on field flow separation technology, so as to solve the problem of high cost and time-consuming detection of potato resistant starch content by AOAC kit method, and the inability to provide resistant starch at the same time Problems with Radius of Rotation and Molecular Weight Distribution Information

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  • Method for detecting content and structure of potato resistant starch based on field flow separation technology
  • Method for detecting content and structure of potato resistant starch based on field flow separation technology
  • Method for detecting content and structure of potato resistant starch based on field flow separation technology

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Embodiment Construction

[0034] The method for detecting the content and structure of potato resistant starch based on field flow separation technology provided by the present invention comprises the following steps:

[0035] 1. Hydrolyzed potato non-resistant starch

[0036] (1) Accurately weigh 100 mg of potato starch into a 20 mL sample bottle, add 6 mL of 0.1 M sodium acetate buffer (pH 5.2, containing 1 mM CaCl) 2 ). After tightening the screw cap of the vial, place it in a 37°C water bath to preheat for 5 min.

[0037] (2) Add 4.0 mL of mixed enzyme (containing α-pancreatic amylase (142 U / mL) and AMG (15 U / mL)) to the sample vial.

[0038] (3) Stir continuously at 160 rpm and incubate at 37 °C for 2 h.

[0039] (4) Transfer the sample vial from a 37°C water bath to a 90°C water bath and place for 2 min to inactivate the digestive enzymes.

[0040] (5) Take the sample bottle out of the 90°C water bath and cool it to room temperature naturally.

[0041] 2. Dissolve potato resistant starch

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Abstract

The invention provides a method for detecting content and a structure of resistant starch of a potato on the basis of field-flow fractionation technology. The method includes: a, hydrolyzing non-resistant starch of the potato; b, dissolving the resistant starch of the potato; c, measuring the content and the structure of the resistant starch of the potato by field-flow fractionation; d, calculating the content of the resistant starch of the potato. A multi-angle laser light scattering detector and a differential refraction detector are combined with asymmetric field-flow fractionation to detect the content of the resistant starch of the potato, the whole detection process is short and only lasts for 4 hours, and a turning radius and molecular weight distribution of the resistant starch canbe provided at the same time; the method is low in cost since an aqueous solution of 50 mM NaNO3+3 mM NaN3 is adopted as a flowing phase; the method has remarkable advantages as compared with a present universal AOAC (Association of Official Analytical Chemists) resistant starch detection method.

Description

technical field [0001] The invention relates to a method for detecting potato resistant starch, in particular to a method for detecting the content and structure of potato resistant starch based on field flow separation technology. Background technique [0002] With the improvement of people's living standards, more and more attention has been paid to the consumption of functional foods with high nutrition and low calorie. Starch is an important raw material for the food industry and is divided into three categories according to its rate and extent of digestion in the body: fast-digesting starch, slow-digesting starch and resistant starch. Resistant starch is a low-calorie, dietary fiber-like functional food ingredient. It has similar functions to dietary fiber and is superior to dietary fiber in taste and certain properties. It helps prevent diabetes, control weight, and improve the body. Immunity, colon cancer prevention and other functions. [0003] Potato is the fourth...

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/51G01N21/41G01N1/38
CPCG01N1/38G01N21/41G01N21/51
Inventor 窦海洋张文惠李月秋申世刚
Owner HEBEI UNIVERSITY
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