乳粉中蛋白质含量测定条件的探讨  

DISCUSSION ON THE DETERMINATION CONDITIONS OF PROTEIN IN MILK POWDER

作　　者：周晓琳[1] 田国宾[2] 

机构地区：[1]山东省疾病预防控制中心,济南250014 [2]山东省安丘市卫生防疫站,安丘262100

出　　处：《化学分析计量》2005年第2期52-53,共2页Chemical Analysis And Meterage

摘　　要：针对乳粉法的不足,结合GB/T5009. 5-2003方法 (食品法 )对消化液的用量、蒸馏接收时间、硫酸铜和硫酸钾的用量等实验条件进行最佳选择。改进后的方法与食品法对低蛋白含量乳粉的测定结果无显著性差异 (p>0.05),对高蛋白含量乳粉的测定结果有差异(0.005>p>0. 002)。该方法对高蛋白含量乳粉的检出更完全。The experiment conditions such as dosage of digestion liquid, distillation receiving time, dosage of copper sulfate and potassium sulphate were optimized on the basis of GB/T5009.5-2003 method(food method). There was no significant deference in low protein milk powder between the result from the food method and the result from this method. Difference was found in the high protein milk powder results from the two method. The method is more suitable for the determination of high protein milk powder.

关 键 词：乳粉 蛋白质含量 测定结果 检出 对消 消化液 高蛋白 用量 硫酸铜 低蛋白 

分 类 号：O657[理学—分析化学] R155[理学—化学]