BioReagent 级 ，适用于对基线干扰要求严格的色谱和分析工作流程。
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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。
淀粉测定方法包括酸水解法与酶分析法，其中AACC 76-11法采用高压灭菌使淀粉凝胶化，并用淀粉葡糖苷酶将其转化为葡萄糖后定量，但该方法对高直链淀粉玉米淀粉及某些谷物制品的检测结果偏低。本试剂盒对此进行了改进，使耐热α-淀粉酶和淀粉葡糖苷酶可在相同pH（pH 5.0）条件下孵育，简化了操作步骤并减少副产物生成；对于含大量抗性淀粉的样品，可预先用1.7 M KOH或热DMSO溶解，再用酶体系处理。其检测原理为：耐热α-淀粉酶将淀粉水解为麦芽糊精，后者经淀粉葡糖苷酶定量水解为D-葡萄糖；D-葡萄糖在葡萄糖氧化酶作用下生成H₂O₂，再经过氧化物酶催化与显色底物反应生成昆亚胺染料，通过比色法测定吸光度即可定量。
Starch determination methods include acid hydrolysis and enzymatic analysis. Among these, the AACC 76-11 method employs autoclaving to gelatinize starch, followed by quantification after conversion to glucose using amyloglucosidase. However, this method tends to underestimate starch content in high-amylose maize starch and certain cereal products. This kit introduces an improvement by allowing thermostable α-amylase and amyloglucosidase to be incubated under the same pH conditions (pH 5.0), which simplifies the procedure and reduces the formation of by-products. For samples containing significant amounts of resistant starch, pre-dissolution in 1.7 M KOH or hot DMSO is recommended before enzymatic treatment. The assay principle is as follows: Thermostable α-amylase hydrolyzes starch to maltodextrins, which are then quantitatively hydrolyzed to D-glucose by amyloglucosidase. The D-glucose is oxidized by glucose oxidase to generate H₂O₂. In the presence of peroxidase, the H₂O₂ reacts with a chromogenic substrate to form a quinoneimine dye. The absorbance of this dye is measured colorimetrically for quantification.
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