【摘要】 目的:用TBA法对淀粉的新陈度进行快速检测。方法:样品中的脂肪在贮藏过程中被分解为羰基化合物,在一定酸度范围内,羰基化合物与过量的硫代巴比妥酸作用会产生颜色的变化,可以通过比色,用吸光度表示TBA值,从而反应出样品中羰基化合物含量。结果:样品的新鲜度高,TBA值小,样品的新鲜度低,TBA值大。结论:TBA值越大,说明羰基化合物越多,样品新鲜度越低。更多还原

【Abstract】 【Objective】 To rapidly detect the freshness of starch with TBA method.【Methods】Carbonyl compounds were reacted with excessive thiobarbituric acid in a range of acidity,which induced the color change.So the amount of carbonyl compounds in samples could be reflected by the absorbance.【Result】When the freshness of samples was higher the TBA value smaller,and when the freshness of samples lower the TBA value larger.【Conclusion】The greater TBA value was indicated that the carbonyls were more and the freshness of the sample was lower.更多还原