食品中蛋白质含量检测方法概述及发展现状分析
Overview of detection methods for protein content in food and analysis of development status
袁泉 1刘洋 1侯松序 1汪琰1
作者信息
- 1. 辽宁何氏医学院药学院药学系,辽宁沈阳 110170
- 折叠
摘要
食品中蛋白质含量的检测方法主要包括凯氏定氮法、杜马斯燃烧法、双缩脲比色法、色谱分析法、近红外光谱检测法,这些方法的测定原理各有差异.通过文献查阅的方法,对以上5种测定方法进行分析比较,并归纳总结了这些测定方法的优缺点、适用范围,为食品中蛋白质含量测定提供一定的参考价值.
Abstract
The detection methods of protein content in food mainly include Kjeldahl nitrogen determination method,Dumas combustion method,biuret colorimetry,chromatography and near infrared spectroscopy,and the determination principles of these methods are different.Through the method of literature review,the above 5 determination methods were analyzed and compared,and summarized the advantages and disadvantages of these determination methods,the scope of application,to provide a certain reference value for the determination of protein content in food.
关键词
蛋白质含量/凯氏定氮法/杜马斯燃烧法/双缩脲比色法/色谱分析法/近红外光谱检测法Key words
protein content/Kjeldahl method/Dumas combustion/diurea colorimetry/chromatography/near-infrared spectroscopy引用本文复制引用
出版年
2024
NETL
NSTL
万方数据