发酵乳中蔗糖含量检测方法比较研究  

Comparative Study on Methods for Detecting Sucrose Content in Fermented Milk

作　　者：李梅 刘杰 彭翔 李利芬 刘超 LI Mei;LIU Jie;PENG Xiang;LI Lifen;LIU Chao(Mengniu Dairy Products(Tianjin)Co.,Ltd.,Tianjin 301700,China)

机构地区：[1]蒙牛乳制品(天津)有限责任公司,天津301700

出　　处：《现代食品》2025年第4期220-222,共3页Modern Food

摘　　要：选用发酵乳的零蔗糖产品,分别运用高效液相色谱-蒸发光散射检测法与莱茵-埃农氏法对其蔗糖进行测定。通过分析蔗糖的差异,并对2种分析方法的结果加以比较,为发酵乳零蔗糖产品中蔗糖的检测提供依据。结果显示,相较于莱茵-埃农氏法,高效液相色谱-蒸发光散射检测法在测定发酵乳零蔗糖产品中蔗糖含量时准确度更高。蔗糖的线性范围均处于0.2~1.2 mg·mL^(-1)之间,相关系数0.9997,精密度实验结果表明,相对标准偏差分别为1.02%、0.58%、0.70%,加标回收率处于99.46%~103.16%之间。高效液相色谱-蒸发光散射检测法结果准确,且前处理简单,适用于乳成分分析仪法检测发酵乳零蔗糖产品的蔗糖模块定标以及异常结果的验证。Zero-sucrose products of fermented milk were selected,and their sucrose content was determined using both High-Performance Liquid Chromatography with Evaporative Light Scattering Detection(HPLC-ELSD)and the Lane-Eynon method.By analyzing the differences in sucrose content and comparing the results of the two analytical methods,this study provides a basis for the detection of sucrose in zero-sucrose fermented milk products.The results showed that compared to the Lane-Eynon method,HPLC-ELSD exhibited higher accuracy in determining the sucrose content of zero-sucrose fermented milk products.The linear range of sucrose was between 0.2~1.2 mg·mL^(-1),with a correlation coefficient of 0.9997.The precision experiment results indicated that the relative standard deviations were 1.02%,0.58%,and 0.70%,respectively,and the spiking recovery rates ranged from 99.46% to 103.16%.The HPLC-ELSD method is accurate and has simple pretreatment,making it suitable for the calibration of sucrose modules in milk component analyzers for detecting zero-sucrose fermented milk products and for the verification of abnormal results.

关 键 词：高效液相色谱-蒸发光散射检测法 莱茵-埃农氏法 发酵乳 蔗糖 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]