摘要
单粒精米不经磨粉，直接用冷碱液在３０℃下糊化，继而煮沸测定直链淀粉含量。测得的直链淀粉含量经ｔ测验，与中华人民共和国农业部部颁标准ＮＹ１４７－８８的结果差异不显著。本法可应用于水稻直链淀粉含量的遗传分析与杂交稻米食用品质性状研究。
An improved simplified method on amylose content determination of single rice grain, without grinding, but directly gelatinized with cold alkali and boiled, was presented. The steps were as follows: a single milled rice grain was weighed accurately and put into a 20ml graduated tube, then 1.0 ml of 1.8 mol/L NaOH solution was added to the tube, the tube was kept in incubator for 18 h at 30℃, shaken with vibrator,1 ml distilled water was added to the tube, the solution in the tube was heated for 10 min in a boiling water bath, allowed to cool for 1 h at room temperature, diluted to full volume with distilled water. The diluted solution was taken colorimetric assay according to standard method or with amylose AutoAnalyzer. The amylose content was calculated based on dry weight of sigle rice grain. The results obtained by the method was closely agreed with that by the standard method. T test indicated that the difference between them is not significant statistically. The method has the advantage of small sample, simple procedure and easier operation, and can be used for genetical analysis of amylose content of rice grain, for studies of eating quality characters of hybrid rice and for the selection of breeding materials.
出处
《西北农业学报》
CSCD
1996年第2期35-39,共5页
Acta Agriculturae Boreali-occidentalis Sinica
关键词
单粒稻米
稻米
淀粉
直链淀粉含量
测定
Single rice grain
Amylose content
Determiation method
Cold alkali gelatinization boiling
