乳中化学成分对脂肪酶检测影响的研究  

Effects of Chemical Compositions on Lipase Detection in Raw Milk

作　　者：任静[1] 宋兴舜[2] 张兰威[3] 

机构地区：[1]东北农业大学成栋学院生物食品系,黑龙江哈尔滨150030 [2]林木遗传育种与生物技术教育部重点实验室,黑龙江哈尔滨150040 [3]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150001

出　　处：《食品科学》2008年第7期392-397,共6页Food Science

基　　金：黑龙江省“十一五”科技攻关项目(GA06B201-4)

摘　　要：本实验主要研究了乳中化学成分对乳中脂肪酶检测的影响,主要探讨了脱脂乳的浓度、蛋白质、脂肪、乳糖、钙离子、磷酸根离子、以及脂肪酶标准品、蛋白酶对12%浓度脱脂乳中脂肪酶检测的影响,从而可根据不同的乳中化学成分的含量,对最终的测定结果进行换算。即与12%脱脂乳浓度的测定结果相对比,不同化学组分含量的待测样所得结果除以其所对应的校正值,才相当于12%脱脂乳中所得结果。从而为原料乳中脂肪酶检测结果趋于稳定准确奠定了一定的基础。Effects of chemical compositions including concentration of skim milk, protein, fat, lactose, Ca2＋ and PO43-, as well as standard lipase and proteinase on lipase detection in raw milk （12%） were studied in the experiment. Thus the ultimate results can be conversed according to different contents of chemical compositions in raw milk. The results of samples with different contents of chemical compositions divided by corresponding calibration values just correspond to the results of endogenous lipase detection （control）. The method can play a basal role on providing relatively stable and accurate results of rapid detection for lipase in raw milk.

关 键 词：原料乳 脂肪酶 化学成分 检测 

分 类 号：R155.57[医药卫生—营养与食品卫生学]