CN102608258A - Method for measuring starch content in fermented grains - Google Patents
Method for measuring starch content in fermented grains Download PDFInfo
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- CN102608258A CN102608258A CN201210043524XA CN201210043524A CN102608258A CN 102608258 A CN102608258 A CN 102608258A CN 201210043524X A CN201210043524X A CN 201210043524XA CN 201210043524 A CN201210043524 A CN 201210043524A CN 102608258 A CN102608258 A CN 102608258A
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Abstract
The invention relates to a method for measuring the starch content in fermented grains, which belongs to the technical field of brewing and aims at solving the technical problem that a measurement result of the starch content in the fermented grains is rough when the starch content in the fermented grains is measured by the existing hydrochloric acid hydrolysis method. The method comprises the steps of a, treating a sample; b, carrying out enzymolysis; c, carrying out hydrochloric acid digestion; and d, measuring reducing sugar. According to the method, the more precise method for measuring the starch content in fermented grains is provided for the brewing field, so that the accuracy of the measurement result can be ensured, and important guide roles on the actual production management can be realized.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to the assay method of poor unstrained spirits content of starch.
Background technology
Aromatic Chinese spirit adopts the process of continuous poor batching, and the poor unstrained spirits of wine brewing is mainly become to be grouped into for two kinds by grain and chaff shell, and every the wheel in the production constantly added fresh grain and chaff shell in poor unstrained spirits.When wherein going into to store in the poor unstrained spirits nutrient composition content higher, utilized by Institute of Micro-biology gradually through round fermentation back nutrition, when going out to store in the poor unstrained spirits nutrient composition content very low, especially pass through above long hair ferment after date half a year, nutritional labeling almost exhausts in the poor unstrained spirits.The variation of content of starch in the poor unstrained spirits, the nutritional labeling that can reflect poor unstrained spirits is well formed and fermentation appearance, is important detection index in the wine brewing production run, has good directive function for production management.
Usually, the mensuration of content of starch mainly adopts the hydrochloric acid hydrolysis method in the poor unstrained spirits of wine brewing.This method directly utilizes hydrochloric acid to the fresh poor unstrained spirits effect of being hydrolyzed; Starch digestion is become reducing sugar; The reducing sugar of fehling reagent and solubility (glucose, fructose and maltose) is under the condition of heating; Can generate bolarious copper oxidule precipitation, therefore measure content of reducing sugar, and then convert out contents of starch through film reagent method.Starch granules the time, also a large amount of hemicelluloses or small amount of fibers element in the poor unstrained spirits chaff shell have been carried out digestion in the poor unstrained spirits of hydrochloric acid digestion, caused the content of starch of being surveyed often high than actual conditions.For example, through the method detect through losing of long hair ferment after date poor in content of starch still about 5～8%, and starch almost exhausts in the real process, this seriously departs from practical condition.Therefore, though this method is easy and simple to handle, testing result is comparatively coarse; Compare higher with actual conditions; Be difficult to reflect the content of starch in the poor unstrained spirits exactly, the nutritional labeling that can not reflect poor unstrained spirits is well formed and the microbial fermentation situation, management and the guidance of influence to producing.
Therefore, how avoiding non-starch component such as while digest cellulose, hemicellulose in the hydrochloric acid digestion process, is the key that improves hydrochloric acid hydrolysis method accuracy.
Summary of the invention
Technical matters to be solved by this invention be existing hydrochloric acid hydrolysis method when measuring in the poor unstrained spirits content of starch testing result coarse; Be difficult to indicate exactly the content of starch in the poor unstrained spirits; The nutritional labeling that causes reflecting poor unstrained spirits is well formed and fermentation appearance, the management guidance of influence to producing.
The technical scheme of technical solution problem of the present invention provides a kind of assay method of poor unstrained spirits content of starch, and this method may further comprise the steps:
The processing of a, sample: dry poor unstrained spirits, remove fat and soluble sugar, gelatinization;
B, enzymolysis: with adding the diastase reaction in the sample after the step a gelatinization, filter, collect filtrating, filtrate volume is V1;
C, hydrochloric acid digestion: from the filtrating that step b obtains, get the filtrating that volume is V2, add hydrochloric acid, fully digestion is neutralized to neutrality with sodium hydroxide solution, gets digestive juice, and its volume is V3;
The assay method of d, reducing sugar: from the digestive juice that obtains of step c, get the digestive juice that volume is V4; Adopt the fehling reagent titrimetry; Detect content of reducing sugar; Calculation of starch content, computing formula is:
A1 is the quality of reducing sugar in the sample; A2 is the quality of reducing sugar in the blank reagent; 0.9 be during, be converted into the reduction coefficient of starch with the glucose meter reducing sugar; S is a content of starch, representes with %; The quality of the poor unstrained spirits of drying that m takes by weighing when being removal fat and soluble sugar, x is the water cut of the dry preceding unstrained spirits that is pickled with grains or in wine.
Wherein, the poor unstrained spirits of the drying described in the step a is meant: fresh poor unstrained spirits to be measured places baking oven, dries to constant weight.
Wherein, removal fat and soluble sugar described in the step a are meant: take by weighing the poor unstrained spirits in dry back, the ether lixiviate is cleaned with 100mL85% ethanol again.
Preferably, apparatus,Soxhlet's is adopted in the ether lixiviate, more than the lixiviate 6h.
Wherein, the gelatinization described in the step a is meant: the poor unstrained spirits that will remove fat and soluble sugar is dissolved in the distilled water, and the consumption of distilled water is dry poor more than 10 times of unstrained spirits weight, is heated to 90～100 ℃, keeps 30min.
Wherein, the described diastase of step b is at least a in AMS, beta amylase, carbohydrase or the amylopectase.
Preferably, the described diastase of step b is AMS and amylopectase.
Preferably, AMS is high temperature resistant AMS.
Concrete; The described diastase reaction of step b is high temperature resistant AMS reaction; Its reaction conditions is following: using pH is that to regulate pH be 6.0～7.0 for 7.0 phosphate buffer; The dry poor unstrained spirits of every 1g uses the high temperature resistant AMS of 2000 above enzymes units alive, 90～100 ℃ of temperature controls, reaction 1～2h.
Concrete; The described diastase of step b reacts and is the amylopectin enzyme reaction, and its reaction conditions is following: use pH is that 4.5 acetate-sodium acetate buffer solution adjusting pH is 4.5～5.5, and the poor unstrained spirits of the drying of every 1g uses the amylopectase of 1000 above enzymes units alive; 55～60 ℃ of temperature controls, reaction 2h.
The invention has the beneficial effects as follows: adopt the inventive method to detect content of starch in the poor unstrained spirits; Testing result is accurate; Can indicate contents of starch in the poor unstrained spirits exactly; The nutritional labeling that has reflected poor unstrained spirits is well formed and fermentation appearance, and is for the method that the wine brewing field provides more accurate, feasible detection to be pickled with grains or in wine the unstrained spirits content of starch, significant to the management guidance of producing.
Embodiment
The assay method of poor unstrained spirits content of starch among the present invention, this method may further comprise the steps:
The processing of a, sample: dry poor unstrained spirits, remove fat and soluble sugar, gelatinization;
B, enzymolysis: with adding the diastase reaction in the sample after the step a gelatinization, filter, collect filtrating, filtrate volume is V1;
C, hydrochloric acid digestion: from the filtrating that step b obtains, get the filtrating that volume is V2, add hydrochloric acid, fully digestion is neutralized to neutrality with sodium hydroxide solution, gets digestive juice, and its volume is V3;
The assay method of d, reducing sugar: from the digestive juice that obtains of step c, get the digestive juice that volume is V4; Adopt the fehling reagent titrimetry; Detect content of reducing sugar; Calculation of starch content, computing formula is:
A1 is the quality of reducing sugar in the sample; A2 is the quality of reducing sugar in the blank reagent; 0.9 be during, be converted into the reduction coefficient of starch with the glucose meter reducing sugar; S is a content of starch, representes with %; The quality of the poor unstrained spirits of drying that m takes by weighing when being removal fat and soluble sugar, x is the water cut of the dry preceding unstrained spirits that is pickled with grains or in wine.
Wherein, the poor unstrained spirits of the drying described in the step a is meant: fresh poor unstrained spirits to be measured places baking oven, dries to constant weight.
Wherein, removal fat and soluble sugar described in the step a are meant: take by weighing the poor unstrained spirits in dry back, the ether lixiviate is cleaned with 100mL85% ethanol again.
Preferably, apparatus,Soxhlet's is adopted in the ether lixiviate, more than the lixiviate 6h.
Wherein, the gelatinization described in the step a is meant: the poor unstrained spirits that will remove fat and soluble sugar is dissolved in the distilled water, and the consumption of distilled water is dry poor more than 10 times of unstrained spirits weight, is heated to 90～100 ℃, keeps 30min, makes the complete gelatinization of starch wherein.
Wherein, the described diastase of step b is at least a in AMS, beta amylase, carbohydrase or the amylopectase.
Preferably, the described diastase of step b is AMS and amylopectase.
Preferably, AMS is high temperature resistant AMS.
Concrete; The described diastase reaction of step b is high temperature resistant AMS reaction; Its reaction conditions is following: using pH is that to regulate pH be 6.0～7.0 for 7.0 phosphate buffer; The dry poor unstrained spirits of every 1g uses the high temperature resistant AMS of 2000 above enzymes units alive, 90～100 ℃ of temperature controls, reaction 1～2h.
Concrete; The described diastase reaction of step b is the amylopectin enzyme reaction, and its reaction conditions is following: use pH is that 4.5 acetate-sodium acetate buffer solution adjusting pH is 4.5～5.5, and the dry poor unstrained spirits of every 1g uses the amylopectase of 1000 above enzymes units alive; 55～60 ℃ of temperature controls, reaction 2h.
The present invention is before hydrochloric acid digestion; Adopt the mode of enzymolysis single-minded make the starch hydrolysis, obtain residual chain of starch or reducing sugar, again through filtering; Other impurity except that starch in the preceding sample of hydrochloric acid hydrolysis have been removed; Thereby when having avoided only adopting hydrochloric acid digestion or having adopted hydrochloric acid digestion earlier, the decomposition with other materials such as hemicellulose in the poor unstrained spirits or celluloses has influenced testing result.Secondly, combine hydrochloric acid digestion behind the enzymolysis, guarantee that the residual chain of starch obtains complete hydrolysis, guarantees the accuracy of testing result.
Among the present invention, claim oven dry again behind the fresh weight, dry to the constant weight weighing and do the quality of poor unstrained spirits and get dry weight, can be used for calculating the water cut of poor unstrained spirits fresh poor unstrained spirits to be measured.
Among the present invention, the poor unstrained spirits in dry back cleans through ether lixiviate and ethanol, can remove fat and soluble sugar in the poor unstrained spirits, has reduced the interference to testing result.When adopting the ether lixiviate,, improve extracting efficiency, can adopt apparatus,Soxhlet's, confirm the consumption of ether according to the specification of apparatus,Soxhlet's in order to practice thrift the solvent use amount.
Among the present invention, starch is water insoluble at normal temperatures, but swelling, division at high temperature forms the characteristic of even pasty state solution, is called the gelatinization of starch.If not through gelatinization, then starch granules is insoluble in the water, is unfavorable for the effect of diastase to starch molecule.
Among the present invention, diastase mainly comprises AMS (α-Amylase), beta amylase (β-Amylase), carbohydrase (Glucoamylase), amylopectase (Debranchins enzyme).Their hydrolysis are to the main glycosidic bond (α-1 in the starch; 4 glycosidic bonds and α-1; 6 glycosidic bonds), make the starch of gelatinization be hydrolyzed to residual chain of starch more soluble in water and reducing sugar (glucose, fructose and maltose), then through filtering; Removed other impurity except that starch in the preceding sample of hydrochloric acid hydrolysis, avoided other compositions such as cellulose, hemicellulose by hydrochloric acid hydrolysis.On the one hand starch is separated from poor unstrained spirits through enzymolysis; Purifying be used for the sample of hydrochloric acid hydrolysis, enzymolysis can make starch obtain certain hydrolysis on the other hand, the back combines hydrochloric acid digestion again; Guarantee that the residual chain of starch obtains complete hydrolysis, guarantees the accuracy of testing result.Because single-minded hydrolyzing alpha efficiently-1,4 glycosidic bond of AMS ability, amylopectase is single-minded hydrolyzing alpha-1 efficiently, the 6-glycosidic bond, and therefore preferred AMS and amylopectase combine, and make the hydrolysis fast of amylopectin and amylose.When enzyme digestion reaction, regulate pH and control temperature, guarantee hydrolysis result in order to reach the optimum reaction conditions of AMS and amylopectase.Can make pH remain on a stable scope after utilizing damping fluid to regulate pH, to guarantee the carrying out of enzyme digestion reaction.AMS mainly is divided into high temperature resistant AMS and middle temperature AMS, and wherein high temperature resistant AMS optimal reaction temperature is 90～100 ℃, and middle temperature AMS optimal reaction temperature is 50～70 ℃.In warm AMS to metallic ions Ca
2+Dependence bigger, need to add Ca in the enzyme reaction process
2+As stabilizing agent, high temperature resistant AMS is at Ca
2+When concentration was very low, stability was just fine, need not add Ca in use
2+Deng stabilizing agent.In addition, therefore high temperature resistant AMS warm AMS in the reaction velocity of optimal reactive temperature is higher than, preferably uses high temperature resistant AMS in the reaction velocity of optimal reactive temperature.
Among the present invention, because hydrochloric acid is volatile, preferably use reflux condenser at the hydrochloric acid digestion process, boiling water bath refluxes, and both can prevent that hydrochloric acid from volatilizing in digestion process, and reflux course constantly mixes digestive juice simultaneously, helps to make digestion fully.Should select the hydrochloric acid of suitable concn in the digestion process, concentration is crossed to hang down and then is difficult to bring into play digestion, and the too high meeting of concentration causes other strong digestions such as carbonization.In suitable concentration of hydrochloric acid scope, when concentration of hydrochloric acid was low, return time was long, otherwise return time is short.After digestion, should be cooled to normal temperature during with the NaOH titration.
The mensuration of reducing sugar adopts the fehling reagent titration among the present invention; According to formula calculation of starch content, computing formula is after the titration:
A1 be the quality of reducing sugar in the sample; A2 is the quality of reducing sugar in the blank reagent; 0.9 be during, be converted into the reduction coefficient of starch with the glucose meter reducing sugar; S is a content of starch, representes with %; The quality of the poor unstrained spirits of drying that m takes by weighing when being removal fat and soluble sugar, x is the water cut of the dry preceding unstrained spirits that is pickled with grains or in wine.When detecting reducing sugar, carry out according to the routine operation condition and the step of fehling reagent titrimetry.The back content of starch is represented with number percent owing to convert, and therefore when calculating, should note the conversion of unit, and V1, V2, V3 and V4 all represent volume, should they be converted into identical volume unit; A1, A2 and m all represent quality, should they be converted into identical mass unit.
Be described further below in conjunction with the embodiment specific embodiments of the invention.
The comparison of embodiment the inventive method and hydrochloric acid hydrolysis method
AMS, buying producer is the sharp positive bio tech ltd in Jiangsu, is high temperature resistant AMS, 20000U/g, product specification is RY01002; Amylopectase is bought producer for grinding territory (Shanghai) chemical reagent company limited, 2000U/g.
Adopting the inventive method that the content of starch in the poor unstrained spirits sweat of Luzhou-flavor wine brewing is changed detects; Fermentation period is 60 days; Because amylon fermenation process is tending towards slowly after 45 days, content of starch tends towards stability, and therefore detects data by the 45th day; Whenever at a distance from the same area sampling in the pond, cellar for storing things in 5 days, detect content of starch in the poor unstrained spirits.
With the inventive method the content of starch in the poor unstrained spirits of making wine is detected, get fresh fermented mash, adopt oven for drying earlier, calculate water cut (x) to constant weight; Take by weighing the poor unstrained spirits in the dry back of 5g (m), grind, the filter paper parcel is placed in the 50mL ether, adopts apparatus,Soxhlet's (standard Kou Suoshi extraction apparatus (150mL)) to carry out lixiviate 6h, with the poor unstrained spirits after the ethanol cleaning ether lixiviate of 100mL 85%; Poor unstrained spirits after the ethanol cleaning is moved in the 250mL beaker, add 50mL distilled water, on boiling water bath, heat 30min, make the complete gelatinization of starch in the poor unstrained spirits; Starch after the gelatinization is placed 95 ℃ of water-baths; Adding 0.05M pH is 7 phosphate buffer, regulates pH 7.0, adds high temperature resistant AMS solution 10mL (enzyme activity is 10000U); Reaction time 1h is cooled to 4 ℃ rapidly to stop high temperature resistant AMS reaction in the frozen water; Place 55 ℃ of water-baths, adding 0.05MpH is acetate-sodium acetate buffer solution of 4.5, and regulating pH is 5.0, adds amylopectin enzyme solutions 5mL (enzyme activity is 5000U) reaction 2h, filters collection filtrating (V1); Get enzymolysis filtrating 50mL (V2) then, add 5mL 6mol/L hydrochloric acid, load onto reflux condenser, the 1h that in boiling water bath, refluxes adds 2 methyl red indicators after the cooling, be neutralized to neutrality with the 5mol/L sodium hydroxide solution, and volumetric flask constant volume 150mL (V3) gets digestive juice; Get digestive juice 10mL (V4), (preparation of fehling reagent: first liquid: the massfraction of NaOH is the solution of 0.1g/mL to adopt film reagent; Second liquid: the massfraction of copper sulphate is the solution of 0.05g/mL; During use, 4～5 second drops are gone in the 2mL first liquid, use immediately after the mixing.) titration; Detect content of reducing sugar in the titration sample; Calculate content of starch, computing formula is:
A1 be the quality of reducing sugar in the sample; A2 is the quality of reducing sugar in the blank reagent; 0.9 be during, be converted into the reduction coefficient of starch with the glucose meter reducing sugar; S is a content of starch, representes with %; The quality of the poor unstrained spirits of drying that m takes by weighing when being removal fat and soluble sugar, x is the water cut of the dry preceding unstrained spirits that is pickled with grains or in wine.Poor unstrained spirits content of starch situation of change is seen table 1.
With the hydrochloric acid hydrolysis method content of starch in the poor unstrained spirits sweat of Luzhou-flavor wine brewing is changed simultaneously and detect; Fermentation period is 60 days; Because amylon fermenation process is tending towards slowly after 45 days, content of starch tends towards stability, and therefore detects data by the 45th day; Whenever at a distance from the same area sampling in the pond, cellar for storing things in 5 days, detect content of starch in the poor unstrained spirits.
Hydrochloric acid hydrolysis method: take by weighing the fresh poor unstrained spirits of 5g (m), add 20mL 6mol/L hydrochloric acid, load onto reflux condenser; The 1h that in boiling water bath, refluxes adds 2 methyl red indicators after the cooling, be neutralized to neutrality with the 5mol/L sodium hydroxide solution; Volumetric flask constant volume 150mL; Filter, collect filtrating, process sample preparation solution (V1); Sample thief Treatment Solution 10mL (V2) again, (preparation of fehling reagent: first liquid: the massfraction of NaOH is the solution of 0.1g/mL to adopt film reagent; Second liquid: the massfraction of copper sulphate is the solution of 0.05g/mL; During use, 4～5 second drops are gone in the 2mL first liquid, use immediately after the mixing.) titration; Detect content of reducing sugar in the titration sample; Calculate content of starch at last, computing formula is:
A1 be the quality of reducing sugar in the sample; A2 is the quality of reducing sugar in the blank reagent; 0.9 be during, be converted into the reduction coefficient of starch with the glucose meter reducing sugar; S is a content of starch, representes with %.
Poor unstrained spirits content of starch is seen table 1 in the sweat that employing the inventive method and contrast method are measured, the difference that difference is measured the result for result and the inventive method of use contrast method mensuration in the table.
Poor unstrained spirits content of starch in table 1 sweat
| Assay method | The 0th day | The 5th day | The 10th day | The 15th day | The 20th day |
| The inventive method | 19.41％ | 18.76％ | 16.72％ | 14.08％ | 11.63％ |
| Contrast method | 22.12％ | 21.31％ | 19.26％ | 17.09％ | 14.88％ |
| Difference | 2.71％ | 2.55％ | 2.54％ | 3.01％ | 3.25％ |
| Assay method | The 25th day | The 30th day | The 35th day | The 40th day | The 45th day |
| The inventive method | 10.88％ | 9.65％ | 9.01％ | 8.85％ | 8.65％ |
| Contrast method | 13.45％ | 12.64％ | 12.06％ | 11.86％ | 11.68％ |
| Difference | 2.57％ | 2.99％ | 3.05％ | 3.01％ | 3.03％ |
Measuring result's (seeing table 1) shows: the content of starch through the hydrochloric acid hydrolysis method is measured is all higher.Data can be found out from table 1, and content of starch constantly changes in the fermented mash process, and early stage, consumption of starch speed was slower, and content of starch begins to descend comparatively fast after the 5th day, and the content of starch decline rate slowed down gradually later on to the 20th day, and tended towards stability.Adopt content of starch that the present invention surveys from the 0th day 19.41% drop to gradually the 45th day 8.65%, yet the content of starch that employing hydrochloric acid hydrolysis method is surveyed exceeds 2.71% and 3.03% on year-on-year basis.This is owing to not only starch is hydrolyzed into reducing sugar in the employing hydrochloric acid hydrolysis method process; Simultaneously part hemicellulose or poly-pentose hydrolysis are come out; So that the result that surveys of institute slightly exceeds about 3% than actual content of starch, can't reflect the nutritional labeling situation of change and the fermentation appearance of the unstrained spirits that is pickled with grains or in wine exactly.And the result who adopts the inventive method to measure more tallies with the actual situation, and can accurately reflect content of starch in the poor unstrained spirits, and this produces significant for management and guidance.
Claims (10)
1. the assay method of poor unstrained spirits content of starch is characterized in that: may further comprise the steps:
The processing of a, sample: dry poor unstrained spirits, remove fat and soluble sugar, gelatinization;
B, enzymolysis: with adding the diastase reaction in the sample after the step a gelatinization, filter, collect filtrating, filtrate volume is V1;
C, hydrochloric acid digestion: from the filtrating that step b obtains, get the filtrating that volume is V2, add hydrochloric acid, fully digestion is neutralized to neutrality with sodium hydroxide solution, gets digestive juice, and the digestive juice volume is V3;
The assay method of d, reducing sugar: from the digestive juice that step c obtains, get the digestive juice that volume is V4; Adopt the fehling reagent titrimetry; Detect content of reducing sugar; Calculation of starch content, computing formula is:
A1 is the quality of reducing sugar in the sample; A2 is the quality of reducing sugar in the blank reagent; 0.9 be during, be converted into the reduction coefficient of starch with the glucose meter reducing sugar; S is a content of starch, representes with %; The quality of the poor unstrained spirits of drying that m takes by weighing when being removal fat and soluble sugar, x is the water cut of the dry preceding unstrained spirits that is pickled with grains or in wine.
2. the assay method of poor unstrained spirits content of starch according to claim 1 is characterized in that: the poor unstrained spirits of the drying described in the step a is meant: fresh poor unstrained spirits to be measured places baking oven, dries to constant weight.
3. the assay method of poor unstrained spirits content of starch according to claim 1 and 2 is characterized in that: removal fat and soluble sugar described in the step a are meant: take by weighing the poor unstrained spirits in dry back, and the ether lixiviate, the ethanol with 100mL 85% cleans again.
4. the assay method of poor unstrained spirits content of starch according to claim 3 is characterized in that: apparatus,Soxhlet's is adopted in described ether lixiviate, more than the lixiviate 6h.
5. according to the assay method of each described poor unstrained spirits content of starch of claim 1～4; It is characterized in that: the gelatinization described in the step a is meant: will remove fat and soluble sugar after poor unstrained spirits be dissolved in the distilled water; The consumption of distilled water is dry poor more than 10 times of unstrained spirits weight; Be heated to 90～100 ℃, keep 30min.
6. according to the assay method of each described poor unstrained spirits content of starch of claim 1～5, it is characterized in that: the described diastase of step b is at least a in AMS, beta amylase, carbohydrase or the amylopectase.
7. the assay method of poor unstrained spirits content of starch according to claim 6 is characterized in that: the described diastase of step b is AMS and amylopectase.
8. according to the assay method of claim 6 or 7 described poor unstrained spirits content of starch, it is characterized in that: described AMS is high temperature resistant AMS.
9. the assay method of poor unstrained spirits content of starch according to claim 8; It is characterized in that: the described diastase reaction of step b is high temperature resistant AMS reaction; Its reaction conditions is following: using pH is that to regulate pH be 6.0～7.0 for 7.0 phosphate buffer; The dry poor unstrained spirits of every 1g uses the high temperature resistant AMS of 2000 above enzymes units alive, 90～100 ℃ of temperature controls, reaction 1～2h.
10. according to the assay method of each described poor unstrained spirits content of starch of claim 6～9; It is characterized in that: the described diastase reaction of step b is the amylopectin enzyme reaction; Its reaction conditions is following: using pH is that to regulate pH be 4.5～5.5 for acetate-sodium acetate buffer solution of 4.5; The poor unstrained spirits of the drying of every 1g uses the amylopectase of 1000 above enzymes units alive, 55～60 ℃ of temperature controls, reaction 2h.
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| CN107167550A (en) * | 2017-07-07 | 2017-09-15 | 北京农学院 | Non-Structural Carbohydrate content assaying method in silage corn |
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| CN110333329A (en) * | 2019-05-08 | 2019-10-15 | 重庆瑞钛科技有限公司 | The rapid detection method of amylopectin content in wine brewing grain |
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| CN103728269A (en) * | 2014-01-14 | 2014-04-16 | 安徽古井贡酒股份有限公司 | Method for near infrared rapid detection of physical and chemical indicators in wine stock |
| CN104677895A (en) * | 2015-01-26 | 2015-06-03 | 山东省果树研究所 | Method for measuring starch content of Chinese chestnut |
| CN104677895B (en) * | 2015-01-26 | 2017-07-25 | 山东省果树研究所 | A kind of method for determining Chinese chestnut content of starch |
| CN105548077A (en) * | 2015-12-07 | 2016-05-04 | 中国水稻研究所 | Method for determining total starch content of rice by refractive index |
| CN105548077B (en) * | 2015-12-07 | 2018-05-15 | 中国水稻研究所 | Utilize the method for total starch content in index determination rice |
| CN106093271A (en) * | 2016-06-03 | 2016-11-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | The assay method of content of reducing sugar in lactose |
| CN107167550A (en) * | 2017-07-07 | 2017-09-15 | 北京农学院 | Non-Structural Carbohydrate content assaying method in silage corn |
| CN109298130A (en) * | 2018-12-26 | 2019-02-01 | 烟台喜旺肉类食品有限公司 | The detection method of starch in a kind of high sugared dried meat floss |
| CN110333329A (en) * | 2019-05-08 | 2019-10-15 | 重庆瑞钛科技有限公司 | The rapid detection method of amylopectin content in wine brewing grain |
| CN112697712A (en) * | 2020-11-10 | 2021-04-23 | 内蒙古科鸿科技服务有限责任公司 | Method for determining starch content in potatoes by optical rotation method |
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