灭菌调味乳及酸牛乳中脂肪的快速测定  

Fast Detecting Fat Content in Sterilized Milk and Yoghurt

作　　者：朱彦群 

机构地区：[1]湖南阳光乳业股份有限公司,湖南常德415001

出　　处：《乳业科学与技术》2004年第3期111-112,共2页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：在用国标法测定调味乳及酸牛乳中的脂肪时,采用比重为1.785的浓硫酸,脂肪不会碳化。试验结果表明,本方法具有精密(变异系数=0.22～0.32%)、准确(测定结果与老方法无显著性差异)、简单、快速等优点,可以满足批量样品的检测需要。When the sulphuric acid(d=1.785) is used for the determination of fat in sterilized flavor milk and yoghurt by GB method, fat is not carbonized. Experimental result showed that this method has many advantages of precision (CV=0.22～0.32%), accuracy (results detected by this method have no marked difference with old method), simplicity, fastness etc. It may be satisfied with the detecting requirement of batch sample.

关 键 词：调味乳 酸牛乳 脂肪 快速检测 浓硫酸 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]