不同水解时间对乳与乳制品中糠氨酸含量的影响  

Effect of Different Hydrolysis Time on Determination of Furosine Content in Milk and Dairy Products

作　　者：孙玉荣 胡冬梅 刘静 杨文志 王玉珏 江云鹏 SUN Yurong;HU Dongmei;LIU Jing;YANG Wenzhi;WANG Yujue;JIANG Yunpeng(Mengniu Dairy(Chabei)Co.,Ltd.,Chabei Administrative District Zhangbei County,Hebei Province,Zhangjiakou 076481,China)

机构地区：[1]蒙牛乳业(察北)有限公司河北省张家口市张北县察北管理区,河北张家口076481

出　　处：《食品安全导刊》2021年第31期96-98,共3页China Food Safety Magazine

摘　　要：目的:探究水解时间对乳与乳制品中糠氨酸含量测定的影响。方法:在75℃、30 min及75℃、15 s杀菌条件下测定不同水解时间下乳与乳制品中的糠氨酸含量,探究其重复性与稳定性。结果:在75℃、30 min条件下,随着水解时间的增加,乳与乳制品中糠氨酸含量有所增加。当水解时间为9.0 h,乳与乳制品中的糠氨酸含量达到最高,之后缓慢降低。乳与乳制品中的糠氨酸含量的加标回收率均>90%,相对标准偏差<6%。结论:不同水解时间会影响到乳与乳制品中的糠氨酸含量。Objective:To explore the effect of hydrolysis time on the determination of furosine content in milk and dairy products.Method:Determine the content of furosine in milk and dairy products under the conditions of 75℃,30 min and 75℃,15 s under different hydrolysis time,and explore its repeatability and stability.Results:Under the condition of 75℃ and 30 min,with the increase of hydrolysis time,the content of furosine in milk and dairy products increased.When the hydrolysis time was 9.0 h,the content of furosine in milk and dairy products reached the highest,and then slowly decreased.The recovery rates of the addition of furosine content in milk and dairy products were both >90%,and the relative standard deviation was <6%.Conclusion:Different hydrolysis time will affect the content of furosine in milk and dairy products.

关 键 词：糖氨酸 水解时间 检测方法 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]