【摘要】 为了科学、准确和快速地判断藕粉的真假,以自制纯藕粉作为参照标准,对各种淀粉和收购的原粉,用光学显微镜、相差显微镜、偏光显微镜作了观察和色彩拍摄进行比较,并对各种样品的糊化温度和黏度作了测定,发现真藕粉的Folin试剂呈色反应较为强烈。认为,要正确判断藕粉真假,要结合糊化温度、黏度测定、Folin试剂呈色反应和官感检查等多方面的结果来下结论,而藕粉商品中真藕粉的含量需要用显微镜检查方可确定。更多还原

【Abstract】 In order to have a scientific,accurate and quick identification of real or fake lotus root starch,the 100% pure lotus root starch is taken as the reference standard and compared with various starches.Light microscope,phasecontrast microscope and polarizing microscope are used to set concept and shoot color photo.The gelatinization temperature and viscosity of all the samples are detected,and the real lotus root starch is found to have a strong reaction to Folin reagent calibration.Therefore,it points out that the gelatinization temperature,viscosity,Folin reagent calibration and sensory test need to be combined to justify the real lotus root starch,and the exact content of lotus root starch should be detected by microscope.更多还原