Method for measuring rice amylose content through single grains of rice

Abstract

The invention discloses a method for measuring a rice amylose content through singles grain of rice. The method comprises the following steps that: a plurality of rice varieties with different amylose contents are selected as reference samples; the amylose contents are measured separately; the rice of the reference samples and the rice of to-be-tested samples are dried until the weight of the rice of the reference samples and the rice of the to-be-tested samples is constant, a single grain of rice is selected from the reference samples and the to-be-tested samples respectively, and husked and weighed, and then, each husked grain of rice is added into a NaOH solution, and the NaOH solution with the husked grain of rice is vibrated; water is added into the NaOH solution until the total volume of the NaOH solution and the water reaches first volume; centrifugation is performed, and a supernate is obtained; and a glacial acetic acid solution and an iodine-potassium iodide solution are added into a centrifuge tube where the supernate is arranged, the volume of the glacial acetic acid solution and the volume of the iodine-potassium iodide solution are equal to the volume of the supernate; water is added into the centrifuge tube until the total volume of the supernate, the glacial acetic acid solution, the iodine-potassium iodide solution and the water reaches second volume, an obtained mixture stands still, a color developing solution is obtained; absorbance values is measured, with the amylose contents of the reference samples adopted as vertical coordinates, and the absorbance values of a grain of rice of 0.025g converted from the above absorbance values adopted as abscissas, a standard curve is drawn, or a regression equation is obtained; and the amylose contents of the to-be-tested samples are calculated according to the absorbance values of the grain of rice of 0.025g converted from the absorbance values of the to-be-detected samples. The method is unique and novel. With the method adopted, the rice amylase contents can be measured by single grains of rice, and measurement is accurate and reliable.

Description

technical field [0001] The invention relates to the technical field of rice detection, in particular to the technical field of rice amylose content detection, in particular to a method for measuring the amylose content of rice in single-grain rice. Background technique [0002] Starch is the main component of rice endosperm, accounting for about 90% of the dry weight of rice. Rice starch is mainly composed of linear amylose (0% to 30% by weight) and highly branched amylopectin (70% to 100% by weight). Among them, the amylose content of rice is closely related to the food sensory evaluation values ​​such as hardness, viscosity, and gloss of rice. Generally, rice with too high amylose content will produce hard rice with low viscosity, loose rice grains and poor taste; while rice with too low amylose content will have too soft rice, sticky rice grains and poor taste. Therefore, the determination of amylose content is an important index to evaluate the cooking and eating quali...

AI Technical Summary

Problems solved by technology

In the process, there are not only tedious preparatory procedures such as roughening, refining, and grinding and sieving of rice samples, but also need to carefully weigh about 100mg of rice flour during the measurement, digest it in a boiling water bath, and dilute it twice to 100ml. Consumes a lot of distilled water and reagents

At the same time, for some cultivation physiology studies centering on the formation mechanism of rice quality, it may be necessary to carry out the research and determination of the difference in amylose content of rice in different grain positions (strong grains, weak grains) of a single ear, and in these studies, rice If the method of national standard GB / T 15683-2008 is used for the determination of amylose content, it is often difficult to carry out due to insufficient sample volume

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