Effect of Sample Pretreatment on Determination of Protein in Fruit Yogurt
[Objective]To investigate the influence of sample pretreatment on the determination of protein in fruit yogurt.[Method]Different types,different conditions,different specifications of cooking cups and different of grinding equipment were used to grind yoghurt with fruit granules.[Result]Air entering into the crushing equipment would produce a large number of bubbles after the crushing of fruit yoghurt,resulting in high protein results.[Conclusion]This method could avoid the bubble interference factor,so as to determine the protein content in fruit yogurt quickly and effectively.
国家科技期刊平台
NSTL
万方数据
