乳品中蛋白质检测方法的研究进展  

Recent advances in detecting methods of protein in milk

作　　者：李红霞[1] 骆玉涵[1] 张会宜[1] 

机构地区：[1]河北联合大学化学工程学院,河北唐山063009

出　　处：《中国乳品工业》2012年第6期53-54,57,共3页China Dairy Industry

摘　　要：对乳品中蛋白质质量分数的各种检测方法进行了评述。蛋白质的质量分数是评价乳品质量的重要指标。近年来,围绕着乳品蛋白质的食品安全事件接连发生,对人们的生命和健康造成了极大的危害。目前,传统的评价乳品蛋白质的检测方法均存在着一定的缺陷,并给不法分子带来可乘之机,而现代的仪器分析方法尚不成熟。因此,开发出更加合理的蛋白质测定方法成为研究的焦点课题。A review was given for the detecting methods for protein in milk. The content of protein is a very important index to evaluate the quality of milk product. In recent years, food safety accidents related to protein in milk products happened frequently, which seriously damaged human＇s health. At present, some defects exist in traditional detecting methods of protein in milk product, which provide opportunities for criminal. But model equipment analytical methods are not yet mature. Therefore, investigating a reasonable analytical method for protein in milk became a focused research subject.

关 键 词：蛋白质 分析方法 评述 乳品 

分 类 号：TS201.2[轻工技术与工程—食品科学]