摘要
目的比较稻芽3种炮制品中α-淀粉酶活性。方法采用国家标准《谷物及其制品中α-淀粉酶的测定比色法》(GB/T5521-2008),以测定酶的活性。结果稻芽随着炮制加热程度的增加,其α-淀粉酶活性逐渐降低。结论本方法准确可靠、简便可行,可广泛用于谷物类炮制品的α-淀粉酶活性的测定。
Objective To compare the activity of the alpha amylase different processed products from Oryzae fructus germinatus （OFG）. Methods The activity of the alpha amylase were determined by the national standard, the content determination method of the alpha amylase activity in the grain and it′s products （GB/T 5521-2008）. Results With the increase of heat processing degree, the alpha amylase activity gradually reduced in the OFG. Conclusion This method is accurate, simple and reliable, which can be widely used in the determination of alpha amylase activity of the grain products.
出处
《中国现代药物应用》
2011年第19期1-2,共2页
Chinese Journal of Modern Drug Application
基金
湖南省大学生研究性学习和创新性实验计划项目(项目编号:2010169)
关键词
稻芽
炮制品
Α-淀粉酶活性
比色法
Oryzae Fructus Germinatus （OFG）
Processed product
Alpha amylase activity
Colorimetry
