乳制品中酪蛋白百分含量检测方法的研究.pdfVIP

I 乳制品中酪蛋白百分含量检测方法的研究 摘 要 我国乳品工业正处于快速发展阶段， 当乳及乳制品中的组分被掺入的其它非乳成分 替代时，就被称作乳品掺假。为了保护公众和保证乳制品免受掺杂使假的危害，就需要 一个切实可行的乳品掺假检验方法。酪蛋白是牛乳中的特征性组分，乳蛋白质中的酪蛋 白含量（被称作酪蛋白百分含量） （g/g 蛋白质）一般会稳定在 77%～78%（w/w），因此， 酪蛋白定量检验可以作为乳品掺假检验的最有效方法。 探讨了国内外酪蛋白定量检测方 法的研究现状，分析结果表明，等电点沉淀法无疑是一种适合我国国情的、操作简单的 酪蛋白检验方法，对防治乳品掺假具有重要的现实意义。 关键词： 乳制品；掺假；酪蛋白；等电点沉淀法；检验 II Study on Quantitative Determination of Casein as a Method for Testing of Dairy Products ABSTRACT Dairy industry is developing rapidly in China. However, some milk and dairy products are having a specified ingredient substituted by a nonspecified ingredient,thus they are considered adulterated. To protect the public and ensure that dairy products are not adulterated, it is in good demand for a reliable and practical method to test the adulteration of dairy products.It is well known that casein is a characteristic component of milk. The amount of casin in milk proteins is always within the range of 77-78% (w/w). Therefore, quantitative determination of casein, which is expressedas the percentageof casein （g/g protein）,can be an effective method for the adulteration testing of milk and milk products. The researchstatus of the quantitative testing methods of casein at home and abroad was discussed. The results showed that isoelectric precipitation was a reliable method for casein testing fitting to chinese status and having a simple operation which have important realism significance for preventing adulteration in milk and milk products. Through analysis the study contents about this test