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稻米中的直链和支链淀粉组成直接影响稻米的品质和米饭的食味。稻米中合适的直链与支链淀粉比例是衡量稻米品质优劣的一个重要指标。在酸性条件下,直链淀扮与碘反应,其络合物在630～670nm范围内有最大吸收峰,而支链淀粉与碘的络合物在530～590nm范围内有最大吸收峰。吸收峰波长差为△入=40～140nm。由此,利用DU-7紫外/可见分光光度计,建立了多波长分光光度法测定稻米中直链与支链淀粉含量的方法,此法与传统方法比较,具有迅速、简单、重现性好的特点。
The linear and amylopectin composition in rice directly affects the quality of rice and the taste of rice. The appropriate ratio of linear and amylopectin in rice is an important indicator of the quality of rice. Under acidic conditions, the lanthanide and iodine reaction, the complex in the range of 630 ~ 670nm maximum absorption peak, and amylopectin and iodine complex in the range of 530 ~ 590nm maximum absorption peak. Absorption peak wavelength difference is △ into = 40 ~ 140nm. Therefore, the method of multiwavelength spectrophotometry for the determination of amylose and amylopectin content in rice was established by DU-7 ultraviolet / visible spectrophotometer. Compared with the traditional method, this method is rapid, simple and reproducible specialty.