摘要
从米汤与碘反应是否加酸、米汤处理时离心的转数、碘蓝值测定波长的设定三个方面对米汤碘蓝值的测定条件进行了探讨。实验结果表明,不加酸的条件下测得不同样品的碘蓝值分散性较大,易区分;转数和波长对碘蓝值测定结果的影响都非常显著,且离心转数的影响更显著。经SPSS17.0综合分析得出:在不加酸的条件下,采用1 500r/min转速对米汤进行离心处理5min后,在600nm的波长下测定吸光值,能使不同样品间碘蓝值的区分度更大。
Measurement conditions of rice-water iodine blue value were discussed from three aspects,such as reaction conditions with acid or not,the centrifugal rotational speed and the setting wavelength.The experimental results showed that the iodine blue values of different quality rice measured without acid had a larger dispersion and were easily distinguished; the rotational speed and wavelength had a significant influence on the iodine blue value of rice-water,and centrifugal rotational speed was more important.The final test condition were analyzed by SPSS17.0 as that：without acid,rice-water was centrifuged for 5 min at 1 500 r/min,then measured at 600 nm.Under the conditions,the iodine blue value among different samples could get a higher discrimination.
出处
《粮食与饲料工业》
CAS
北大核心
2014年第4期5-7,13,共4页
Cereal & Feed Industry
基金
2011年湖北省研究与开发计划项目(2011BBB010)
关键词
大米食用品质
米汤
碘蓝值
测定条件
rice eating quality
rice-water
iodine blue value
determination conditions
作者简介
李少寅（1988-）,女,硕士研究生,研究方向为农产品加工与储藏工程.
通讯作者：舒在习（1965-）,男,副教授,硕士生导师,研究方向为农产品加工与储藏工程.
