Simple analyses of starch content in root and shoot of satsuma mandarin [Citrus unshiu]
1999
Sugiyama, Y. (Shizuoka-ken. Citrus Experiment Station, Shimizu (Japan)) | Ooshiro, A.
Simple analyses of starch content in root and shoot of satsuma mandarin are suggested. Three methods were investigated as follows. 1) 0.5g of the material tree was continuously extracted with 5ml of water for 15 minutes under 115 degrees C by autoclave. The solution of starch was separated by centrifugalization. The extract was determined by refractomater. This Brix show high correlation between content of starch and carbohydrate. 2) 0.1g of material was put in a test tube and added 10ml of water and 0.5ml of 0.5 M-potassium iodide. The test tube was grouped for ten pattern after the solution was colored. 3). 0.5g of the material was extracted with 25ml of weak hydrochloric acid that was mixed 20ml of water and 5ml of 8 M-hydrochloric acid for 30 minute under 60 degrees C by waterbath. The solution of starch was thinned with water and adjusted to 100ml and separated by filter paper. 0.10ml of solution was analyzed by F-KIT STARCH
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