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）