Methods for Rapid Identification of Fresh and Aged Wheats

REN Xiyan; ZHAO Jingpeng; JIAO Hongchao; WANG Xiaojuan; LIN Hai

doi:10.3969/j.issn.1006-267x.2019.09.048

Chinese Journal of Animal Nutrition >

2019 , Vol. 31 >Issue 9: 4331 - 4338

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.09.048

Methods for Rapid Identification of Fresh and Aged Wheats

REN Xiyan ,
ZHAO Jingpeng ,
JIAO Hongchao ,
WANG Xiaojuan ,
LIN Hai

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College of Animal Science and Technology, Shandong Agricultural University, Tai'an 271018, China

Received date: 2019-02-25

Online published: 2019-09-17

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Abstract

The purpose of this study is to select a quick and easy method to solve the problem of the newness, maturity and mixing identification of the wheat. Guaiacol method, triphenyl tetrazolium chloride method and acidity indicator method were used for the identification of seven breeds of new harvest wheat stored for 1, 4, 8, 10, 12 and 14 weeks (Jimai 22, Yannong 173, Yannong 999, Liangxing 77, Shannong 25, Sh5186 and Keyuan 088)and two wheat samples stored for one (Jimai 21 and Yanmai 17) and two years (Yanmai 17). The results showed that guaiacol method could quickly identify the freshness of wheat, but the staining was influenced by the variety of wheat. Triphenyl tetrazolium chloride method could identify whether the new wheat had matured or not, and the storage time of the same variety of wheat within two years. The acidity indicator method could well identify the freshness and ripeness of wheat, but it could not distinguish the storage time of wheat. For the three methods, each has advantages and shortcomings. In practice, the method can be selected according to the actual needs.

Key words： wheat; fresh and aged; guaiacol method; triphenyl tetrazolium chloride method; acidity indicator method

Cite this article

REN Xiyan , ZHAO Jingpeng , JIAO Hongchao , WANG Xiaojuan , LIN Hai . Methods for Rapid Identification of Fresh and Aged Wheats[J]. Chinese Journal of Animal Nutrition, 2019 , 31(9) : 4331 -4338 . DOI: 10.3969/j.issn.1006-267x.2019.09.048

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