Astontia bulbs is a fruit and vegetable unique to China. It is rich in starch, and contains many trace elements and alkaloids. It has a strong heart, clear lungs, cooling, and lungs and cough. The general population can eat. Starch is a biological macromolecule widely found in nature. The ratio of amylose to amylopectin, the length of amylose, the length of branches, the degree of branching and molecular weight distribution, and the content of non-starch components such as proteins and lipids directly affect the physicochemical properties and processing characteristics of starch. In industrial applications, this paper uses n-butanol precipitation method to extract aragitine amylose, and amylose is determined by blue value, maximum light absorption value of starch-iodine complex, gel chromatography, intrinsic viscosity, and degree of polymerization. Determination.
Accurately weigh 50 mg of Sagittaria amylose sample, wet it with 012 mL of anhydrous ethanol, add 2 mol/L NaOH 015 mL, shake well, add 2 mL of distilled water and shake to dissolve the starch. Neutralize to about pH 710 with 1 mol/L HCl, and fix the solution to 10 mL. The starch solution was centrifuged (3000 r/min, 15 min) and the supernatant was taken for chromatography. Accurately weigh 016000g Sagittaria amylose (dry basis) in a beaker and moisten with 1mL volume fraction of 95% ethanol, then add 60mL 015mol/L KOH, stir gently for 10min in boiling water bath, cool to room temperature, place for 24h, use 015mol /LKOH quantified to 100 mL.
By amylose determination, the maximum absorption wavelength of the complex formed by Sagittal starch and iodine was 587 nm and the iodine blue value was 01220. Amylose and amylopectin were separated by n-butanol method, and intensive research was conducted on arrowhead amylose. The results showed that the purity of Zegu amylose was up to 9013%, the maximum absorption wavelength of complex with iodine was 62015nm, the blue value was 01844, and the intrinsic viscosity [G] was 127mL/g. The molecular structure parameters of Sagittaria amylose were measured as follows: the degree of polymerization was 640, and the mass average molecular weight was 3111@105.
Accurately weigh 50 mg of Sagittaria amylose sample, wet it with 012 mL of anhydrous ethanol, add 2 mol/L NaOH 015 mL, shake well, add 2 mL of distilled water and shake to dissolve the starch. Neutralize to about pH 710 with 1 mol/L HCl, and fix the solution to 10 mL. The starch solution was centrifuged (3000 r/min, 15 min) and the supernatant was taken for chromatography. Accurately weigh 016000g Sagittaria amylose (dry basis) in a beaker and moisten with 1mL volume fraction of 95% ethanol, then add 60mL 015mol/L KOH, stir gently for 10min in boiling water bath, cool to room temperature, place for 24h, use 015mol /LKOH quantified to 100 mL.
By amylose determination, the maximum absorption wavelength of the complex formed by Sagittal starch and iodine was 587 nm and the iodine blue value was 01220. Amylose and amylopectin were separated by n-butanol method, and intensive research was conducted on arrowhead amylose. The results showed that the purity of Zegu amylose was up to 9013%, the maximum absorption wavelength of complex with iodine was 62015nm, the blue value was 01844, and the intrinsic viscosity [G] was 127mL/g. The molecular structure parameters of Sagittaria amylose were measured as follows: the degree of polymerization was 640, and the mass average molecular weight was 3111@105.
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