Simplified Determination of Amylose in Milled Rice
Simplified Determination of Amylose in Milled Rice
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精米中直链淀粉的简化测定
DOI：
10.1002/star.19790310506
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发表时间：
1979
期刊：
影响因子：
2.3
通讯作者：
K. R. Bhattacharya
中科院分区：
文献类型：
--
作者：
C. M. Sowbhagya;K. R. Bhattacharya
先前的脱脂对于正确的比色测定至关重要。大米中直链淀粉含量的测定（I2 法）。由于没有令人满意的简化面粉脱脂方法，因此开发了一种简单的液相脱脂方法。将面粉分散在稀碱中，并依次与石油醚和四氯化碳摇匀。吸出水性上清液以进行显色和测定。在 pH 7.5 和 630 nm 下。结果与从脱脂面粉获得的结果基本相同。该方法也适用于未碾磨的米和糙米。
Previous defatting is essential for correct colorimetric detn. of amylose content in rice (I2 method). Since no simplified method of defatting flour is satisfactory, a simple method of defatting in liquid phase was developed. The flour is dispersed in dilute alkali and the dispersion shaken successively with petroleum ether and CCl4. The aqueous supernatant is pipetted off for colour development and detn. at pH 7.5 and 630 nm. Results were essentially identical to those obtained from defatted flour. The method could also be applied to undermilled and brown rice.