不同样品分散温度对双波长比色法测定木薯直、支链淀粉比率及总淀粉含量的影响

为了研究木薯直、支链淀粉比率及总淀粉含量的测定方法，通过采用双波长比色法，研究不同样品分散温度对木薯淀粉直、支链淀粉比率及总淀粉含量的影响。结果表明：在试验温度70~100℃范围内，85℃时直链淀粉百分比率最低，相对应地，85℃时支链淀粉的百分比率最高。样品分散温度对鲜薯中总淀粉含量测定值有影响，其测定值在80℃时最高。由此可知，不同样品分散温度对木薯淀粉直、支链淀粉比率及总淀粉含量测定值有影响。

The Affection that Different Temperature of Sample Dispersion to Ratio of Amylose and Amylopectin, Total Starch Content with Double Wavelength Spectrophotometric on Cassava

In order to determine the amylose and amylopectin, total starch content of cassava roots by double wavelength spectrophotometric method. The effect of different sample dispersion temperatures on cassava amylose and amylopectin, total starch content by double wavelength spectrophotometric method were studied. The results were as follows： the percentage of amylose was the lowest when the sample dispersion temperature was 85℃, however the percentage of amylopectin was the highest, among the sample dispersion temperature used. When the sample dispersion temperature was 80℃, the determined total starch content was the highest. These results demonstrated that the effects of sample dispersion temperatures on the determination of amylose, amylopectin, total starch content were different.