乳制品乳化性及巯基含量检测方法研究  

Research on the Detection Method for Emulsification and Thiol Content in Dairy Products

作　　者：徐红 余志宝 张若宇 高万东 吴晓莉 张彩霞 闫青 XU Hong;YU Zhi-bao;ZHANG Ruo-yu;GAO Wan-dong;WU Xiao-li;ZHANG Cai-xia;YAN Qing(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》2025年第2期41-46,共6页Beverage Industry

摘　　要：优化一种分光光度法检测乳制品中乳化性及巯基含量检测方法。探究了测量杯大小、样品体积、大豆油加入量等对乳化性检测的影响,反应时间、5,5'-二硫双(2-硝基苯甲酸)加入量对巯基含量检测的影响。在最佳实验条件下,对各类别牛奶样品进行检测,结果表明有机奶乳化稳定性及巯基含量分别为15.6m^(2)/g、42.97µmol/g,而脱脂、低脂奶乳化稳定性及巯基含量分别为9.8m^(2)/g、1.57µmol/g,因脱脂奶加工过程会去脂肪,蛋白质界面性质破坏导致乳化性差,实验结果与实际情况相符合,说明该方法可用于预判产品稳定性,为乳制品质量控制提供可选择的检测方法。A method for detecting emulsification and thiol content in dairy products using spectrophotometry was established.The effects of measuring cup size,sample volume,soybean oil addition,reaction time,and 5,5'-dithiobis(2-nitrobenzoic acid)addition on emulsification detection were investigated.Under the optimal experimental conditions,various types of milk samples were tested.The results showed that the emulsification stability and thiol content of organic milk were 15.6m^(2)/g and 42.97µmol/g,respectively,while the emulsification stability and thiol content of skim milk and low-fat milk were 9.8m^(2)/g and 1.57µmol/g,respectively.The processing of skim milk removes fat,which disrupts the interfacial properties of proteins and leads to poor emulsification.The experimental results are consistent with the actual situation,indicating that this method could be used to predict product stability and provide an alternative detection method for quality control of dairy products.

关 键 词：乳制品 乳化性 巯基含量 质量控制 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]