《饮料工业》杂志
设为首页 | 加入收藏
 
最新文章
酶法测定乳饮料中异构化乳糖的含量

付云双,赵 贞,万 鹏*,温国艳,黄文强,徐 红,李翠枝,吕志勇

(内蒙古伊利实业集团股份有限公司,内蒙古 呼和浩特 010110)

摘 要:本文旨在建立一种乳饮料中异构化乳糖的酶法测定方法。乳饮料样品经过亚铁氰化钾和硫酸锌沉淀蛋白 质、β-D-半乳糖苷酶水解乳糖和异构化乳糖、葡萄糖氧化酶氧化葡萄糖等处理过程,用紫外分光光度计检测乳饮料 中异构化乳糖的含量。该方法具有良好的回收率,为83.5%~92.7%,以及良好的重复性,相对标准偏差(RSD)为 4.04%~6.05%(n=6)。该方法检测结果准确且稳定性好,适用于乳饮料中异构化乳糖的检测。

关键词:酶法;异构化乳糖;乳饮料

Enzymatic Determination of Lactulose in Milk Beverages

FU Yun-shuang,ZHAO Zhen,WAN Peng*,WEN Guo-yan,HUANG Wen-qiang,XU Hong,LI Cui-zhi,LV Zhi-yong

(Inner Mongolia Yili Industrial Group Co.,Ltd. Hohhot 010110,China)

Abstract: An enzymatic method for the determination of lactulose in milk beverages was established. The milk beverages samples were treated with potassium ferrocyanide and zinc sulfate to precipitate protein,β-D-galactosidase to hydrolyze lactose and lactulose,and glucose oxidase to oxidize glucose,the content of lactulose in milk beverage was determined by UV spectrophotometer. The method has a good recovery rate of 83.5%~92.7% ,and a good repeatability,the relative standard deviation(RSD)is 4.04%~6.05%(n=6). The method has high sensitivity,good stability and accurate detection results,and is suitable for the detection of lactulose in milk beverages.

Key words: enzymatic method;lactulose;milk beverage

中图分类号:TS275.7 文献标志码:A 文章编号:1007-7871(2020)04-0035-04

(2020年 第23卷 第4期)

版权所有:中国饮料工业协会 电话:010-84464668
邮箱:ylgy@chinabeverage.org 传真:010-84464236 邮编:100027 地址:北京市朝阳区东三环北路丙二号天元港中心B座1702室 京ICP备20005345号-1
OEM:201107272203261305