TBD法对人为添加NPN乳粉真蛋白检测适用性的研究  

Research on TBD method for determination of protein which added NPN in milk powder

作　　者：刘莹[1] 侯彩云[1] 祝晓芳[1] 张卫民[2] 刘凤岩[3] 安瑜[1] 芮闯[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市食品安全监控中心,北京100041 [3]农业部乳品质量监督检验测试中心,天津300381

出　　处：《中国乳品工业》2009年第8期55-58,共4页China Dairy Industry

基　　金："863"生鲜农产品质量安全可追溯系统研究与示范(20060110Z2005);科技部星火计划项目(2007EA600004)

摘　　要：比较了T+B法和TBD法测定乳粉真蛋白含量的差异,研究了6类NPN、脂肪和乳糖对乳粉真蛋白测定结果的影响。结果表明,T+B法与TBD法测定乳粉真蛋白含量,两种测定方法不存在显著性的差异;两种方法均可以排除非蛋白氮对乳粉真蛋白测定结果的影响;脂肪和乳糖两种非氮物质对于B+D法测定结果的影响小于B法;可以分别经过四氯化碳和三氯乙酸处理,减少脂肪和乳糖对乳粉真蛋白测定结果的影响。Comparing with the T＋B method and TBD method to determine the content of milk protein.Studying on six non-protein nitrogens,fit and lactose effected on the two methods.It is shown from the results that the T＋B method and TBD menthod don＇t exist significant diversity,they can excluding NPNs effected on measuring protein content.Comparing with B method,B＋D method have less effection by fat and lactose.Treat with carbon tetrachloride and trich/oroacetic acid can decreaseing the effect of fat and lactose in measuremg protein.

关 键 词：乳粉 真蛋白 T+B法 TBD法 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]