酶法测定乳饮料中异构化乳糖的含量  

Enzymatic Determination of Lactulose in Milk Beverages

作　　者：付云双 赵贞 万鹏 温国艳 黄文强 徐红 李翠枝 吕志勇 FU Yun-shuang;ZHAO Zhen;WAN Peng;WEN Guo-yan;HUANG Wen-qiang;XU Hong;LI Cui-zhi;LV Zhi-yong(Inner Mongolia Yili Industrial Group Co.,Ltd.Hohhot 010110,China)

机构地区：[1]内蒙古伊利实业集团股份有限公司,内蒙古呼和浩特010110

出　　处：《饮料工业》2020年第4期35-38,共4页Beverage Industry

摘　　要：本文旨在建立一种乳饮料中异构化乳糖的酶法测定方法。乳饮料样品经过亚铁氰化钾和硫酸锌沉淀蛋白质、β-D-半乳糖苷酶水解乳糖和异构化乳糖、葡萄糖氧化酶氧化葡萄糖等处理过程,用紫外分光光度计检测乳饮料中异构化乳糖的含量。该方法具有良好的回收率,为83.5%~92.7%,以及良好的重复性,相对标准偏差(RSD)为4.04%~6.05%(n=6)。该方法检测结果准确且稳定性好,适用于乳饮料中异构化乳糖的检测。An enzymatic method for the determination of lactulose in milk beverages was established.The milk beverages samples were treated with potassium ferrocyanide and zinc sulfate to precipitate protein,β-D-galactosidase to hydrolyze lactose and lactulose,and glucose oxidase to oxidize glucose,the content of lactulose in milk beverage was determined by UV spectrophotometer.The method has a good recovery rate of 83.5%~92.7%,and a good repeatability,the relative standard deviation(RSD)is 4.04%~6.05%(n=6).The method has high sensitivity,good stability and accurate detection results,and is suitable for the detection of lactulose in milk beverages.

关 键 词：酶法 异构化乳糖 乳饮料 

分 类 号：TS275.7[轻工技术与工程—农产品加工及贮藏工程]