食品科学 ›› 2000, Vol. 21 ›› Issue (10): 44-45.
• 分析检测 • 上一篇 下一篇
吕耀昌, 张涛
出版日期:
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LV Yao-Chang , ZHANG Tao
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摘要: 土豆颗粒全粉中的自由淀粉影响其恢复水分时的品质。自由淀粉用65、5℃水提取、淀粉葡萄糖酶酶解和光度测定。该方法准确、可靠和简便。
关键词: 土豆颗粒全粉, 自由淀粉, 测定
Abstract: The quality of hydrated potato granules was affected mainly by excessivc free starch in potato granules.Free starch was extracted with water at 65.5℃.hydrolyzed with amyloglucosidase and then determined photometrically.The method was accurate, reliable and simple.
Key words: Dehydrated potato granules Free starch Determination
吕耀昌, 张涛. 土豆颗粒全粉中自由淀粉的测定方法研究[J]. 食品科学, 2000, 21(10): 44-45.
LV Yao-Chang , ZHANG Tao. Study on Free Starch Determining Msethod in Dehydrated Potato Granules[J]. FOOD SCIENCE, 2000, 21(10): 44-45.
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