T/CI 036-2022 Fresh-consuming high-resistant starch potato content indicators and detection methods

Scope

Main technical content: 3. Terms and definitions 3.1 Resistant starch refers to starch that is not digested and absorbed in the small intestine of healthy humans and can be fully or partially fermented and absorbed in the large intestine. 3.2 High-resistant starch potatoes are varieties (lines) of potatoes that accumulate and produce high-resistant starch during normal growth and development, with a resistant starch content in the edible parts after steaming or processing ≥8%. 3.3 Fresh-eating potatoes refer to potatoes used as vegetables or food. 4. Principle The potatoes are subjected to in vitro simulation of human digestion. After overnight digestion by salivary amylase, gastric protease, and pancreatic amylase, the non-resistant starch is hydrolyzed into glucose. The reaction is then terminated with ethanol. The residue after digestion is crude resistant starch. Next, the undigested starch is dissolved with KOH, and resistant starch is hydrolyzed into glucose using amylase-glucosidase. The resulting glucose reacts with glucose oxidase/peroxidase (GOPOD) reagent to form a complex, which exhibits a characteristic absorption peak at 510 nm. The absorbance value at 510 nm is measured, and a standard curve is plotted using glucose standard solution to calculate the amount of glucose produced in the digestion residue. This value is then converted into starch content using the glucose-starch conversion factor to determine the resistant starch content in the sample.

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