研究了双波长分光光度法测定糯米粉中支链淀粉的含量。对最佳波长的选择进行了详细考察、比较。选择支链淀粉的测定波长为534 nm,参比波长为732 nm。并与碘比色法测定糯米粉中支链淀粉的含量进行了比较,结果表明双波长方法重复性和稳定性都好,碘比色法测得支链淀粉含量比双波长法偏大。 The determination of amylopectin in glutinous rice flour by dual-wavelength spectrophotometry was studied. The choice of the best wavelength for a detailed examination, comparison. The determination of amylopectin wavelength of 534 nm, the reference wavelength of 732 nm. The content of amylopectin in glutinous rice flour was compared with that of iodine colorimetric method. The results showed that the dual wavelength method was good in repeatability and stability. The content of amylopectin in iodine colorimetric method was higher than that in dual wavelength method.