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Research Progress on Techniques for Quantitative Detection of Starch in Food in the Past Five Years

文献类型： 外文期刊

作者： Wei, Xiao 1 ; Li, Fang 4 ; Liu, Yinfeng 5 ; Li, Song 6 ; Liu, Yachao 2 ; Dong, Daming 2 ;

作者机构： 1.China Jiliang Univ, Coll Mech & Elect Engn, Hangzhou 310018, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Key Lab Agr Sensors, Minist Agr & Rural Affairs, Beijing 100097, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Natl Res Ctr Intelligent Equipment Agr, Beijing 100097, Peoples R China

4.Univ Macau, Canc Ctr & Inst Translat Med, Fac Hlth Sci, Macau 999078, Peoples R China

5.Southwest Univ, Coll Engn & Technol, Chongqing 400716, Peoples R China

6.Chongqing Univ Technol, Coll Mech Engn, Chongqing 400054, Peoples R China

关键词： food; starch content; quantitative detection; emerging techniques; spectroscopy

期刊名称：AGRICULTURE-BASEL （ 影响因子：3.6； 五年影响因子：3.8 ）

ISSN：

年卷期： 2025 年 15 卷 12 期

页码：

收录情况： SCI

摘要： Starch is a natural polymer. It is also an important food nutrient. Studies related to starch content testing can provide basic data for starch intake assessments and correlation studies. Meanwhile, data on the starch content in food are important for guiding the population to have a reasonable diet. Starch content directly affects the nutritional value, consumption quality, and processing quality of food. This paper summarized the common starch content detection techniques in food in the past five years, such as titration, spectrophotometry, near-infrared spectroscopy, and other methods. The principles, advantages, and disadvantages of these starch content detection techniques were described and discussed. Their problems in real sample detection (e.g., time-consuming, cumbersome operation, over-reliance on modeling algorithms, etc.) were analyzed. Challenges and future trends are also presented with the expectation of providing useful references for future research and practical applications. This paper provides a direction and research basis for the development of starch content detection techniques for food. It also provides value to related work in starch research.

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