In the past, the determination of grain quality mainly relied on artificial senses to examine its external quality. Now, with the development of science and technology and the application of grain detection instruments such as amylose content analyzers, inspecting food quality began to use intrinsic detection and appearance detection. Combined, such test results reflect the true quality of food more accurately. Although there are numerous food quality inspection items, many of them are subject to inspection. For example, an amylose content analyzer is used to determine the amylose content of grain.

Starch is a substance widely found in grain. The level of its content can be used as an important indicator for evaluating grain quality. The starch is mainly composed of two types of amylose and amylopectin. The amylose content is closely related to the gelatinization, gelation, viscosity, solubility, swelling capacity, digestibility, and resistance properties of the starch. Therefore, determination of the amylose content in the food quality test is very important. The content of an amylose content analyzer as a professional instrument for the determination of amylose content is increasingly used in the detection of grain quality.

Currently, according to national standards, foods that require amylose detection are mainly foods. Therefore, the types of food that can be detected by the amylose content analyzer include high-quality rice, high-quality rice, fresh corn, millet grains, wheat, potatoes, and chestnuts. , sorghum, pueraria and beans. Using amylose content analyzer to determine the content of amylose in these foods can not only evaluate the quality of grain, provide important reference for the processing, transportation and storage of grain, but also be slowly used as the use of amylose. Excavation and utilization of amylose content analyzer for agricultural selection and breeding have also received increasing attention. It can be said that amylose content analyzer is an important scientific instrument for the further development and utilization of amylose.

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