Detection of Adulterated Maize Starch in Potato Starch by Scanning Electron Microscope and Stable Carbon Isotope Ratio Analysis

doi:10.7506/spkx1002-6630-201022072

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 332-335.doi: 10.7506/spkx1002-6630-201022072

• Analysis & Detection • Previous Articles Next Articles

Detection of Adulterated Maize Starch in Potato Starch by Scanning Electron Microscope and Stable Carbon Isotope Ratio Analysis

WANG Shao-qing，WU Shi-kui，MU Tong-na，CAO Hong，CAO Bao-sen

China National Food Quality and Safety Supervision and Inspection Center, Beijing 100094, China

Received:2009-09-21 Revised:2010-06-29 Online:2010-11-25 Published:2010-12-29
Contact: WANG Shao-qing E-mail:wwwshq@yahoo.cn

Abstract

Abstract:

In order to distinguish the adulteration of edible starch, scanning electron microscope (SEM) and stable carbon isotope ratio (SCIR) analysis were used to qualitatively and semi-quantitatively identify the adulteration of maize starch in potato starch. Due to the difference in microscopic morphology between potato and maize starch granules, the adulterated maize starch granules can be easily distinguished from potato starch granules under SEM. Moreover, the SCIR technology can not only qualitatively discriminate the adulterated maize starch from potato starch, but also determine the content of adulterated maize starch at the condition of higher than 10%. This method can be used as product quality supervision of domestic starch market.

Key words: food adulteration, potato starch, maize starch, microscopic morphology, scanning electron microscope (SEM), stable carbon isotope ratio (SCIR)

CLC Number:

TS207.7

WANG Shao-qing，WU Shi-kui，MU Tong-na，CAO Hong，CAO Bao-sen. Detection of Adulterated Maize Starch in Potato Starch by Scanning Electron Microscope and Stable Carbon Isotope Ratio Analysis[J]. FOOD SCIENCE, 2010, 31(22): 332-335.

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Detection of Adulterated Maize Starch in Potato Starch by Scanning Electron Microscope and Stable Carbon Isotope Ratio Analysis

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