GB/T 16287-1996
AbolishedMethod for determination of starch infood--Enzyme-colorimetric method
食品中淀粉的测定方法 酶-比色法
Application Summary AI generated
This standard specifies an enzyme-colorimetric method for determining starch content in food products. It is applied in food testing laboratories and quality control settings to measure starch levels in processed foods, such as flours, snacks, and baby foods, where accurate quantification is needed for nutritional labeling or regulatory compliance. The method uses enzymatic hydrolysis to break down starch into glucose, followed by colorimetric detection to calculate the starch concentration.
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