Spectrophotometric Determination of Degree of Substitution of Hydroxypropyl Starch

doi:10.7506/spkx1002-6630-201122041

Abstract

Abstract: A spectrophotometric method to determine the degree of substitution (DS) of hydroxypropyl starch is reported in this paper. Factors that affect the determination were investigated. The optimal sample preparation conditions were heating for 3 min in boiling water bath followed by ninhydrin addition after cooling down to 5 ℃ in ice bath and then reheating in 25 ℃ water bath for 60-100 min. The detection wavelength was selected as 590 nm. Under these conditions, the built standard curve displayed a good linearity. This method allowed the determination of degree of substitution of hydroxypropyl starch with a high repeatability.

Key words: spectrophotometric method, hydroxypropyl, degree of substitution

CLC Number:

TS236.9

ZHAOKai，LIULi-yan，LIUJing-ting. Spectrophotometric Determination of Degree of Substitution of Hydroxypropyl Starch[J]. FOOD SCIENCE, 2011, 32(22): 201-203.

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Spectrophotometric Determination of Degree of Substitution of Hydroxypropyl Starch

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