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《Sugarcane and Canesugar》 2017-06
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Determination of Starch Anti-caking Agent Content in Powdered Sugar

HUANG Yu-wen;SHI Yi-lin;HUANG Jia-yi;HONG Chang-ye;NONG Li-zhong;HUANG Li-xin;College of Food Science and Engineering,South China University of Technology;Guangzhou HUATANG Co.Ltd.;  
Determination methods of starch in national food safety standards of China are mainly enzymatic hydrolysis and acid hydrolysis methods,which are not suitable for determination of the starch content added to powdered sugar as anti-caking agent.In this paper,the method of determining the content of anti-caking agent in sugar powder by iodine complex spectrophotometry was studied.The sugar powder was directly dissolved,heated and gelatinized and was developed with the addition of iodine liquid.The standard curve method was used to calculate the content of the anti-caking agent at the wavelength of 590 nm.The starch in powdered sugar is a bit different from the maize starch used as standard sample to produce the standard curve.The absorption spectrum of these two starch-iodine complex has the same shape but different absorbance due to different sources of maize starch,which indicate different molecular structure.In this paper,the ratio of the maximum absorbance of the starch-iodine complex was used as the correction coefficient to solve the system deviation of the tested sample and the standard sample.The content of starch in powdered sugar was 3.96%.
【Fund】: 国家级大学生创新创业训练计划项目资助(201610561164);; 广州市华侨糖厂精制糖与淀粉衍生物工程技术研究开发中心资助项目
【CateGory Index】: O657.3;TS247
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