【作者】 秦志荣； 许荣年； 汪庆旗； 郑林；

【Author】 Qin Zhirong Xu Rongnian Wang Qingqi Zheng Lin (Testing Center of Zhejiang Institute of Light Industry,Hangzhou,310009,China)

【机构】 浙江省轻工业研究所检测中心；

【摘要】 对3种藕淀粉颗粒的特征性质进行了研究。研究表明,藕淀粉颗粒多为长10～ 50μm,宽4～15μm 的长粒形,平均粒径长为2415～2618μm。表面有轮纹,淀粉颗粒的一端有偏光十字,藕淀粉的糊化温度6810～8115℃,直链淀粉含量2312%～2511%。利用藕淀粉的显微形态特征,能有效鉴别传统藕粉产品的掺假。更多还原

【Abstract】 The granule properties of three kinds of lotus root starch were researched 1 The result s showed that granules of lotus root starch mostly were long particles of 10～50μm long and 4～ 15μm wide with mean length 2415～2618μml The cricoid ridges on granule surface and Maltese cross in one end of granule were observedl The starch has gelatinization temperature from 6810 ℃to 8115 ℃,and contains 2312 %～2511% amylose contentl The adulterated Oufen product s were discriminated effectively with micro - morphologic property of lotus root starch granules 1.更多还原