掺假鲜湿米粉的辩别方法

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英文篇名：How to identify adulteration in fresh-wet rice flour 作者：黄晓赞 ; 黄冬 英文作者：HUANG Xiao-zan;HUANG Dong;Grain and Oil Quality Inspection Station,Guangxi Zhuang Autonomous Region; 关键词：鲜湿米粉 ; 调制鲜湿米粉 ; 蛋白质 ; 掺假 ; 淀粉 ; 检测方法 英文关键词：fresh-wet rice flour;;modified rice flour;;protein;;adulteration;;starch;;determination method 中文刊名：LSYS 英文刊名：Cereal & Feed Industry 机构：广西壮族自治区粮油质量检验站; 出版日期：2018-06-15 出版单位：粮食与饲料工业 年：2018 期：No.374 语种：中文; 页：LSYS201806003 页数：3 CN：06 ISSN：42-1176/TS 分类号：11-13

摘要

广西人爱吃的鲜湿米粉、调制米粉,主要原料为大米和淀粉,现实中存在厂商不按标准添加或超量添加淀粉的现象;在执法过程中,由于缺乏辩别方法,一直无法杜绝。通过实验摸索,得出测定鲜湿米粉、调制鲜湿米粉蛋白质含量可以有效辩别掺假米粉,若蛋白质质量分数低于6%或4%,可以判定该鲜湿米粉添加淀粉或调制米粉超量添加了淀粉。该方法检测难度小,成本低,准确可靠,弥补了执法部门缺少米粉掺假判断办法的缺陷。
        The fresh-wet rice flour and modified rice noodles are the traditional food in Guangxi Zhuang autonomous region,the main raw materials of which are rice and starch,However,some manufacturer does not add starch according to the standard or in excess.It is impossible to stop the phenomena because of the lack of distinguishing method during the inspection.Through experiments,it was concluded that the protein content of fresh-wet rice flour could be effectively distinguished from adulterated rice flour by measuring the protein content.If the protein content was less than 6% or 4%,it could be judged that the fresh-wet rice flour added starch or the modified rice flour added starch in excess.This method had the advantages of low difficulty,low cost,accuracy and reliability,which makes up for the lack of the judgment method of rice flour adulteration during inspection.

引文

[1]广西壮族自治区卫生和计划生育委员会.食品安全地方标准鲜湿米粉:DBS 45/020-2015[S].北京:中国标准出版社.
    [2]广西壮族自治区卫生和计划生育委员会.食品安全地方标准调制鲜湿米粉:DBS 45/032-2016[S].北京:中国标准出版社.
    [3]国家质量监督检验检疫总局.食用小麦淀粉:GB/T 8883-2006[S].北京:中国标准出版社.
    [4]国家质量监督检验检疫总局,国家标准化管理委员会.食用玉米淀粉:GB/T 8885-2006.[S].北京:中国标准出版社.