标准摘要
[中文适用范围]： 本文件规定了两种测定未蒸熟的精米直链淀粉质量分数的简化常规方法。 两种方法的主要区别在于分散程序：方法A指定热分散，方法B指定冷分散。 两种方法均适用于直链淀粉质量分数高于5%的大米。 注：这些方法描述了常规实验室中经常使用的样品制备的简化程序。 该方法使用与参考方法相同的试剂（参见 ISO 6647-1），但省略脱脂步骤。 采用参考方法测定直链淀粉质量分数的大米样品作为标准品。 [外文原描述]： This document specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion procedure: method A specifies hot dispersion, and method B specifies cold dispersion. Both methods are applicable to rice with an amylose mass fraction higher than 5 %. NOTE These methods describe simplified procedures for the preparation of samples, which are frequently used in routine laboratories. The methods use the same reagents as the reference method (see ISO 6647-1), but omit the defatting step. Rice samples where the amylose mass fraction has been determined by the reference method are used as standards.
英文名称Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards