| 微波皂化水解法测定肉制品中淀粉 |
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| 引用本文： | 黄会秋. 微波皂化水解法测定肉制品中淀粉[J]. 中国卫生检验杂志, 2008, 18(1): 81-82 |
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| 作者姓名： | 黄会秋 |
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| 作者单位： | 浙江省平阳县疾病预防控制中心,浙江平阳,325400 |
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| 摘 要： | 目的：建立微波皂化水解肉制品后测定淀粉的方法。方法：利用微波加热皂化肉制品,除去脂肪和可溶性糖类后,再微波加热水解淀粉,通过测定水解液的还原糖求得淀粉含量。结果：本方法的相对标准偏差为3.66%-8.58%,加标回收率为80.0%-120%。结论：本方法简便、快速,适于肉制品中淀粉的测定。
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| 关 键 词： | 微波皂化 微波水解 肉制品 淀粉 微波皂化 水解法 测定 肉制品 淀粉含量 products meat starch 快速 加标回收率 差为 相对标准 结果 还原糖 水解液 水解淀粉 可溶性糖类 脂肪 微波加热 利用 |
| 文章编号： | 1004-8685(2008)01-0081-02 |
| 修稿时间： | 2007-08-27 |
Determination of starch in meat products by microwave-saponifing-hydrolyzing |
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| Huang Hui-qiu. Determination of starch in meat products by microwave-saponifing-hydrolyzing[J]. Chinses Journal of Health Laboratory Technology, 2008, 18(1): 81-82 |
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| Authors: | Huang Hui-qiu |
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| Abstract: | Objective:To establish a method for determination of starch in meat products by Microwave-saponifing-hydrolyzing.Methods:The sample was got rid of fats and soluble sugars by Microwave-saponifing,the starch content could be determined throught determinating the reducing sugar in the solution by Microwave-hydrolyzing.Resluts:The RSD was in the range of 3.66% to8.58%,and the recoveries between 80.0%~120%.Conclusion:The method is simple,rapid and has been successfully applied to the determination of starch in meat products. |
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| Keywords: | Microwave-saponifing Microwave-hydrolyzing Meat products Starch |
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