消泡剂对乳糖项目检测的影响

目的 探究前处理过程中加入95%乙醇、消泡剂消泡以及静置消泡对乳清蛋白粉检测乳糖项目实验的影响。方法 按照国标GB 5413.5-2010《食品安全国家标准 婴幼儿食品和乳品中乳糖、蔗糖的测定》第二法, 莱茵—埃农氏法检测乳糖含量, 通过加入95%乙醇、消泡剂消泡以及静置消泡对其前处理过程进行优化。结果 加入95%乙醇、消泡剂消泡以及静置消泡这3种方法的检测结果符合GB 5413.5-2010所要求的精密度, 在重复性条件下获得的独立测定结果的绝对差值不超过算数平均值的1.5%。结论 本研究加入95%乙醇或者消泡剂对乳糖项目前处理进行消泡, 不会对其检测结果造成影响, 且能节省实验过程中等待气泡消失的时间, 增加检测效率。

Effect of defoamer on the detection of lactose project

Objective To study the effect of adding 95% ethanol, defoamer defoaming, and static defoaming on the experimental results of lactose detection with whey protein powder. Methods According to the second method of GB 5413.5-2010 National Food Safety Standard for the Determination of Lactose and Sucrose in Infant Foods and Dairy Products, Rhein-Eonong method was used to detect the lactose content, 95% ethanol was added, the defoamer defoamed, and the static defoamer was left to optimize its pretreatment process. Results The results of the three methods of adding 95% ethanol, defoamer defoaming and static defoaming were in accordance with the precision required by GB 5413.5-2010. The absolute difference of the independent determination results obtained under repetitive conditions was not exceed 1.5% of the arithmetic mean. Conclusion This study added 95% ethanol or defoamer to defoam the lactose pretreatment, which is not affect its detection results, and can save the time of waiting for the bubble disappear during the experiment and increase the detection efficiency.