Study On A New Method For The Detection Of Starch In Meat Floss

Dried meat floss products are traditional Chinese meat products and it is also akind of the most famous traditional foods in Fujian. According to the characteristicsof the products, the national standard has explicitly stipulated the use of the starchduring the production process and the starch content is one of the important guidelines used for estimating nutrition quality in dried meat floss. Starch content in driedmeat floss products was usually determined by acid hydrolysis method. Nevertheless,the method has the problem that there are large errors in test results for the presenceof unknown interferences, and it is not appropricate for determinating the sampleswhich would produce reducing material by acid hydrolysis. In this study, a newmethod using enzymatic extration method couple with High performance liquidchromatogrphy (double enzymolysis-HPLC) was developed to determine the starchcontent in dried meat floss.1. Development of the method for the determination of starch content in driedmeat flossIn this paper, a method such as double enzymolysis-HPLC was developed todetermine the starch content in dried meat floss. In this method, the two-enzymesystem (-amylase and amyloglucosidase) was used to precipitated the hydrolyzationof starch into glucose which then was determinated by HPLC. The calibration curveof glucose showed good linearity in range of0.5～50.0mg/mL with correlation of0.9999. The detection limit of this method was0.36%(S/N=3)，and the limited ofquantification was1.2%(S/N=10). The average recoveries were in the range of93.7%~99.8%with three different spiked levels, and the relative standard deviationwas less than5％．The method is simple and accurate with high reproducibility andspecificity can be applied for the quantitative determination of the starch content indried meat floss.2. The uncertainty evaluation of the methodThe uncertainty in the double enzymolysis-HPLC method has been evaluated and the major factors affecting uncertainty were analyzed and evaluated fromprocedures of solution preparing and instrument detecting. The result indicates thatthe mian sources of measurement uncertainties were from sub-uncertainties of samplepreparation, calibration curve fitting, instrument measurements and the preparation ofstandard solution, etc. Especially in the preparation of standard solution, theuncertainty caused by the verification of little glass volume meter is maximum.Therefore, have good knowledge of sample preparation and control strictly the qualityof the detection, increasing the number of parallel determination of the sample andusing high precision of glass vessels in standard solution preparation, etc, would helpto decrease the uncertainty.3. Comparative study on the detection of the starch content in dried meat flossTow methods of the acid hydrolysis and double enzymatic hydrolysis-HPLCcouple with the starch-iodine qualitative experiment were used to determinate thestarch content in dried meat floss. The range of applicability and the advantage anddisadvantage of these different analytical methods was discussed. The result indicatesthat the method of double enzyme hydrolysis-HPLC has the advantage of goodprecision, accuracy and wide range of application, etc. and which can reject thebackground caused by unknown interferences and effectively detect the starch contentin complex samples, it is therefore well suited for the quantitative determination of thestarch content in dried meat floss..4. Study on the interference of the determination of starch content in dried meatfloss by acid hydrolysis.The starch-iodine qualitative experiment was used as a preliminary screening testin the evaluation of unknown interferences. Then tow methods of the acid hydrolysisand double enzymatic hydrolysis-HPLC were proposed to determinate the starchcontent of unknown interferences. The qualitative and quantitative results have shownthat some impurities such as see sedge, soybean soluble polysaccharide, sodiumcarboxymethyl cellulose and carrageenan seriously affect the stability precision andrepetition of the results from acid hydrolysis method. Namely the method of acidhydrolysis is not suitable to determinate the starch content in the sample such as dried meat floss which contains see sedge, soybean soluble polysaccharide, sodiumcarboxymethyl cellulose and carrageenan The study result presents importantreferences for the determination of the starch content in dried meat floss.