基于微观形貌特征分析的葛根淀粉掺假鉴别研究

Study on the identification of adulteration in Puerariae lobatae starch based on microscopic morphological characteristics analysis

中文关键词:  扫描电镜  葛根粉  显微形貌  掺假鉴别

英文关键词:scanning electron microscope  Puerariae lobata starch  microscopic morphologymicromorphology  adulteration identification

中文摘要:

      目的 建立基于微观形貌特征分析的葛根淀粉掺假鉴别方法。方法 采用扫描电子显微镜技术, 对自制的真实葛根淀粉、玉米淀粉、木薯淀粉、红薯淀粉、马铃薯淀粉的微观形貌进行观察, 通过特征分析, 对各种淀粉显微颗粒的主要典型形貌进行总结与描述, 并进一步对模拟葛根淀粉掺假样品(葛根淀粉中掺入玉米淀粉、木薯淀粉、红薯淀粉、马铃薯淀粉)开展微观形貌分析, 总结各类淀粉的形貌差异与鉴别要点, 验证方法的可靠性并开展实际样品的分析。结果 葛根淀粉与玉米淀粉、木薯淀粉、红薯淀粉、马铃薯淀粉在微观形貌特征上存在一定的差异, 当存在掺假时, 可以进行准确鉴别。结论 基于微观形貌特征分析方法可以用于鉴别葛根淀粉的掺假, 该方法简单、无需进行样品前处理, 为葛根淀粉的掺假鉴别提供一种直观、便捷的技术手段。

英文摘要:

      Objective To establish a method for identifying adulteration of Puerariae lobatae starch by analysis of microscopic morphological characteristics. Methods The microscopic morphology of self-prepared authentic Puerariae lobatae starch, corn starch, cassava starch, sweet potato starch and potato starch were observed by using scanning electron microscopy. Through characteristic analysis, the main typical morphologies of various starch microparticles were summarized and described. Then microscopic morphology analyses were conducted respectively on the simulated Puerariae lobatae starch adulterated with corn starch, cassava starch, sweet potato starch and potato starch, summarized the morphological differences and identification points to verify the reliability of the method and carry out the analysis of actual samples. Results The differences of microscopic morphological characteristics could distinguish Puerariae lobatae starch from corn starch, cassava starch, sweet potato starch and potato starch when the adulteration was present. Conclusion The analysis method of microscopic morphological characteristics can be used to identify the adulteration of Puerariae lobatae starch. The method is simple and does not require sample pretreatment, it can be provide an intuitive and convenient technical for the Puerariae lobatae starch adulteration identification.