FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (10): 85-87.
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YUAN Dao-Qiang, SHU You-Qin
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Abstract: In this paper,α-amylase,glucoamylase and glucose oxidase were Immobilized by sol-gel.With its application to jlowing injection chemilumine-scence system,starch could be rapidly determined with the liner rage of its concentration in 10-200mg/L and detection limit at 0.2mg/L.The relativte standard deviation (RSD) is 1.8% with 10 continuous assays.
Key words: Sol-gel technique Immobilized Enzyme Chemiluminescence Starch
YUAN Dao-Qiang, SHU You-Qin. The Determination of Starch by Immobilized Enzyme and Flowing Injection Chemiluminescence[J]. FOOD SCIENCE, 2001, 22(10): 85-87.
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