China Good Grain, Oil and Miscellaneous Grain Testing

This standard specifies the method for determining starch in food. The first and second methods of this standard are applicable to the determination of starch in food (excluding meat products); The third method is applicable to the determination of starch in meat products, but it is not applicable to the determination of starch containing other additives that can also produce reducing sugars through hydrolysis. After removing fat and soluble sugars from the 2-principle sample, the starch is hydrolyzed into small molecule sugars using starch fermentation, and then hydrolyzed into monosaccharides using hydrochloric acid. Finally, it is measured as reducing sugar and converted into starch content. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is Grade III water according to GB/T 6682. 3.1 Reagent 3.1.1 Iodine (I). 3.1.2 Potassium iodide (KI). 3.1.3 Peak's amylase: Enzyme activity ≥ 1.6 U/mg. 3.1.1.4 Anhydrous ethanol (CH, OH) or 95% ethanol. 3.1.5 Petroleum ether: boiling range is 60 ℃ -90 ℃. 3.1.1.6 Ether (C, H,: O). 3.1.7 Toluene (C, Hs). 3.1.8 Chloroform (CHCI:). 3.1.9 Hydrochloric acid (HCI). 3.1.10 Sodium hydroxide (NaOH). 3.1.11 Copper sulfate (CuSo. · 5H, O). 3.1.12 Potassium sodium tartrate (C, H, O. KNa 4H: O). 3.1.13 Potassium ferrocyanide_ K. Fe (CN)· 3H, O]. 3.1.14 Methylene blue (C,. H,: ClN, S -3H: O): indicator. 3.1.15 Methyl Red (CA, Hy: N: O:): Indicator. 3.1.16- Glucose (C. Hy: O.)

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