样品前处理对测定含果粒酸奶中蛋白质的影响
Effect of Sample Pretreatment on Determination of Protein in Fruit Yogurt
杨丽花 1杨云 1宋振娟 1于建臣 1张云鲜 1刘丽云 1张广福1
作者信息
- 1. 蒙牛乳业(焦作)有限公司,河南焦作 454000
- 折叠
摘要
[目的]探讨样品前处理对测定含果粒酸奶中蛋白质结果的影响.[方法]使用不同型号、不同参数的捣碎机和不同规格的料理杯,对含果粒酸奶进行粉碎,测定同一批次样品结果,进行数据比对.[结果]使用粉碎设备时,空气进入会使含果粒酸奶粉碎后产生大量气泡,导致蛋白质结果偏高.[结论]本文所用方法可避免气泡干扰因素,快速、有效测定含果粒酸奶中蛋白质含量.
Abstract
[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.
关键词
果粒酸奶/蛋白质/样品前处理/气泡Key words
fruit yogurt/protein/sample pretreatment/bubble引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据