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首次提出稻米碱消值 -糊化温度和直链淀粉含量一体化的半粒测定法 ,即采用同一半粒稻米在测定了碱消值 -糊化温度后 ,继续测定其直链淀粉含量 .取远胚端半粒籼稻米在质量分数为0 .5 %NaOH溶液中保持在 30℃的恒温箱中 2 3h ,按农业部部标准米质测定方法 (NY147- 88)中碱消值的判断依据与方法 ,可以较准确地测定其碱消值 -糊化温度 ,测定结果与农业部部标准方法的结果一致 ;将测定了碱消值 -糊化温度后的半粒稻米及其消解液在沸水浴中继续分散 ,用乙酸调节pH值后 ,按碘蓝比色法可以进一步测定其直链淀粉含量 ,其结果与国家标准稻米直链淀粉含量的测定方法 (GB/T15 6 83- 1995 )的结果差异不显著 .发芽的结果表明 ,近胚端半粒稻米的发芽率在 90 %以上 .取半粒稻米一体化测定其碱消值 -糊化温度和直链淀粉含量 ,留半粒稻米繁种 ,既可以提高材料的利用率 ,减少分析误差 ,又可以提高稻米品质改良的有效性
For the first time, the semi-determination method for the integration of rice alkali consumption-gelatinization temperature and amylose content was proposed, that is, the determination of amylose content was continued after the determination of alkali consumption value-gelatinization temperature of the same half of rice. Far-end embryonic semi-grain of indica rice in the mass fraction of 0.5% NaOH solution was maintained at 30 ℃ incubator 23h, according to the Ministry of Agriculture standard method for determining the value of rice (NY147-88) in determining the base value of consumption And the method can be more accurately determine the alkaline consumption - gelatinization temperature, the determination of the results of the Ministry of Agriculture and the Ministry of the standard method of the results consistent; measured after the consumer value of gelatinization temperature of half a grain of rice and its digestion solution in boiling water After dispersing in the bath, the amylose content could be further determined by the iodine blue colorimetric method after adjusting the pH value with acetic acid. The result was in good agreement with the standard method for the determination of amylose content in rice (GB / T15 6 83-1995) The results were not significant differences in germination results show that nearly half of the embryo end of the rice germination rate of more than 90% take half of the integrated determination of rice grain alkaline value - gelatinization temperature and amylose content, leaving half a grain of rice Species, both to improve material utilization, reduce Analyzing errors can in turn improve the effectiveness of rice quality improvement