灭菌乳和调制乳中蛋白质检测条件影响因素分析  

Analysis of Influencing Factors of Protein Detection Conditions in Sterilized Milk and Mixed Milk

作　　者：冯立玲 FENG Li-ling(Mengniu Dairy(Luannan)Co.,Ltd,Luannan 063500)

机构地区：[1]蒙牛乳业(滦南)有限责任公司,滦南063500

出　　处：《中国奶牛》2025年第1期42-46,共5页China Dairy Cattle

摘　　要：本试验对超高温瞬时灭菌工艺灭菌乳和调制乳中蛋白质检测重要影响因素进行研究。采用凯氏定氮法,从样品称量环节称样质量和消化阶段浓硫酸加入量、尾气吸收强度、氢氧化钠溶液浓度及滴定阶段硼酸溶液浓度五方面对测定蛋白质含量的影响因素进行分析。结果显示,称样质量和硼酸溶液浓度对蛋白质检测结果无显著影响,消化阶段浓硫酸加入量、尾气吸收强度、氢氧化钠溶液浓度对检测结果准确性有显著影响。本研究在对使用凯氏定氮法对超高温瞬时灭菌工艺灭菌乳和调制乳中蛋白质含量进行影响因素分析和条件优化时,可提供参考依据。The important factors affecting the detection of protein in milk sterilized and modified by ultra-high temperature instantaneous sterilization were studied.Using Kjeldahl nitrogen determination method,the influence of the weight of the sample,the amount of concentrated sulfuric acid in the digestion stage,the intensity of tail gas absorption,the concentration of sodium hydroxide solution and the concentration of boric acid solution in the titration stage on the determination of protein content was analyzed.Through the analysis of test data,the weight of the sample and the concentration of boric acid solution had no significant influence on the results of protein detection,the amount of concentrated sulfuric acid added in digestion stage,the absorption intensity of tail gas and the concentration of sodium hydroxide solution had significant effects on the accuracy of the detection results.The method of Kjeldahl nitrogen determination can be used to analyze the influencing factors and optimize the conditions for the protein content in the sterilized milk and the modulated milk of the UHTE instantaneous sterilization process.

关 键 词：灭菌乳 调制乳 凯氏定氮法 蛋白质 分析 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]