基于凯氏定氮法测定食物蛋白质含量要素探究  

Exploration of Elements for Determining Food Protein Content Based on Kjeldahl Nitrogen Determination Method

作　　者：周俞宏 ZHOU Yuhong(Tongren Inspection and Testing Institute,Tongren 554300,China)

机构地区：[1]铜仁市检验检测院,贵州铜仁554300

出　　处：《工业微生物》2024年第2期200-202,共3页Industrial Microbiology

摘　　要：为进一步提高凯氏定氮法测定食物蛋白质含量的精准度,相关测定人员应全面、系统地掌握凯氏定氮测定法的所有流程,并了解其相关公式技巧等。为实现这一目标,文章结合相关经验和文献资料,在对凯氏定氮法测定食物蛋白质含量的原理、优缺点、步骤等分析的基础上,以鸡蛋食物蛋白质为例,对相关测定要素进行探讨,以供参考。In order to further improve the accuracy of Kjeldahl nitrogen determination method in determining food protein content elements,relevant researchers should comprehensively and systematically master all processes based on Kjeldahl nitrogen determination method,and understand relevant formula skills.Based on this,in order to achieve this goal,the article combines relevant experience and literature materials,analyzes the principle,advantages and disadvantages,and steps of the Kjeldahl nitrogen determination method for determining food protein content,and takes egg food protein as an example to explore its measurement elements for reference.

关 键 词：凯氏定氮法 食物蛋白质 鸡蛋 含量测定 

分 类 号：TS207.3[轻工技术与工程—食品科学]