Method for rapidly detecting amylose and amylopectin in highland barley

Abstract

The invention relates to a method for rapidly detecting amylose and amylopectin in highland barley. The method comprises the following steps: (1) preparing amylose and amylopectin standard solutions;(2) preparing amylose and amylopectin determination liquid; (3) determining measurement wavelengths and reference wavelengths of amylose and amylopectin through an equal-absorption dual-wavelength elimination method; (4) respectively measuring absorbance values of amylose and amylopectin measuring solutions at the measuring wavelength of 563 nm and the reference wavelength of 511 nm of amylose andat the measuring wavelength of 542 nm and the reference wavelength of 722 nm of amylopectin; 5, drawing a standard curve; (6) adding absolute ethyl alcohol into the highland barley powder, and performing whirling to wet the sample; (7) preparing a starch extracting solution; (8) preparing a starch determination solution; and (9) determining the absorbance value of the starch determination liquid,and then respectively searching the corresponding starch mass on the dual-wavelength amylose and amylopectin standard curves, so as to respectively calculate the content of amylose and amylopectin inhighland barley, and the sum of the content of amylose and amylopectin is the total starch content. The method is simple, accurate and high in efficiency.

Description

technical field [0001] The invention relates to a method for rapidly detecting amylose and amylopectin, in particular to a method for rapidly detecting amylose and amylopectin in barley. Background technique [0002] Highland barley is an important plateau cereal crop that grows in the northwest and southwest of my country, especially in Tibet, Qinghai, Gansu and other places. It is also known as bare barley, rice barley, and barley. Hordeum vulgare L. var. nudum Hook. f., is one of the barley varieties of the genus Hordeum in the family of Gramineae. Highland barley, as the traditional main crop of Tibetans, has developed from "specially used by farmers and herdsmen" hundreds of years ago to a product that is generally welcomed by the masses, and has been developed into a special product. In recent years, with the change of people's ideas, green food has been strongly advocated, and it has once again been favored by urbanites. However, according to the traditional con...

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Problems solved by technology

[0005] The content of research on highland barley starch mainly includes chemical composition and technological properties of highland barley starch, starch granule characteristics, amylase extraction process, preparation of resistant starch, polymorphism of highland barley starch granule protein and its relationship with starch content, genotype and environment effect on the starch content of highland barley, etc., but there are few relevant literature reports on the determination of starch content in highland barley and the content of amylose and amylopectin that make up starch

At present, there are methods for the determination of amylose in rice, rice, paddy rice, corn, and millet grains (NY / T 2639-2014, GB / T 15683-2008, GB 7648-1987), but these methods are cumbersome and time-consuming. It can determine the value of group 1 of amylose; there is also the determination of amylose and amylopectin in fresh corn (DB32 / T 2265-2012), but in this method, the sample needs to be degreased for 4 hours in advance before sampling For the preparation of the solution, the crude fat content in barley is less than 2%, which will not affect the final test results, and there is no need to degrease in advance, and the degreasing operation step is undoubtedly time-consuming and laborious for the detection of hundreds of thousands of samples

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