Detection of cassava and sweet potato starch in adulterated lotus root starch by differential scanning calorimetry
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摘要: 为了对掺入藕粉中的其他淀粉种类进行鉴别,本研究通过差示扫描量热仪对藕粉等常见几种淀粉的糊化过程进行考察发现,藕粉与其他淀粉在糊化吸热峰上有着明显的差别。根据藕粉与木薯淀粉和甘薯淀粉等在糊化吸热峰上的差异,以糊化吸热峰作为特征指标,对掺假藕粉中掺入的木薯淀粉和甘薯淀粉进行定性或定量鉴别实验。同理,此方法也可用于检验与藕粉在糊化吸热峰上有明显差异的用于藕粉掺假的其他淀粉种类,如马铃薯淀粉,玉米淀粉等。此方法将弥补前期发表的基于淀粉颗粒超微形貌特征的可食用淀粉种类扫描电镜鉴别方法的不足。Abstract: To detect other starch adulterated in lotus root starch product, gelatinization process of lotus root starch and other 7 kinds of common edible starch were analyzed through differential scanning calorimetry ( DSC) .According to the difference of gelatinization endothermal peak among lotus roots, cassava and sweet potato starch, a DSC method was developed to detect the added cassava and sweet potato starch in false lotus root starch product qualitatively and quantitatively based on the presence and the height of gelatinization endothermal peak of cassava or sweet potato starch. Additionally, this method was also valid in the detection of other starch adulterated in lotus root starch product, such as potato and corn starch etc., of which the endothermal peaks of gelatinization were different from that of lotus root starch.This method is a supplement for the SEM method, which had been developed to differentiate various edible starches in our previous research.
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