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在色谱分析、有机合成和交叉偶联反应领域已被 0 篇同行评审文献引用。
淀粉酶（EC3.2.1.1）是催化淀粉水解的一类酶的总称。土壤中的淀粉酶主要来自于微生物，是一种重要的酶制剂，广泛应用于粮食加工、食品、酿造、发酵、纺织品工业和医药行业。 测定原理：淀粉酶水解淀粉产生还原糖，可与3,5-二硝基水杨酸反应生成红棕色物质，在508nm处有特征吸收峰，颜色深浅在一定范围内与还原糖量成正比。
Amylase (EC 3.2.1.1) is a general term for a class of enzymes that catalyze the hydrolysis of starch. Amylase in soil is mainly derived from microorganisms and is an important enzyme preparation widely used in grain processing, food, brewing, fermentation, textile industry, and pharmaceutical industry. Determination principle: Amylase hydrolyzes starch to produce reducing sugars, which react with 3,5-dinitrosalicylic acid to form a reddish-brown substance with a characteristic absorption peak at 508 nm. The color intensity is proportional to the amount of reducing sugars within a certain range.
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