| 凯氏定氮法测定牛乳中酪蛋白含量 |
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| 引用本文： | 李宏梁,高洁.凯氏定氮法测定牛乳中酪蛋白含量[J].食品科技,2012(1):243-245. |
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| 作者姓名： | 李宏梁 高洁 |
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| 作者单位： | 陕西科技大学生命科学与工程学院 |
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| 摘 要： | 酪蛋白是牛乳中的特征性成分,其含量可作为牛乳掺假检验的定量指标。实验结果表明等电点法结合凯氏定氮法能够有效地检测牛乳中酪蛋白含量,测定结果准确,重复性好。实验验证了纯牛乳中酪蛋白含量为2.5%。
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| 关 键 词： | 凯氏定氮法 牛乳 酪蛋白 |
Determination of casein content in milk by Kjeldahl method |
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| LI Hong-liang,GAO Jie.Determination of casein content in milk by Kjeldahl method[J].Food Science and Technology,2012(1):243-245. |
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| Authors: | LI Hong-liang GAO Jie |
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| Affiliation: | (College of Life Science and Engineering,Shaanxi University of Science and Technology,Xi’an 710021) |
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| Abstract: | Casein is the characteristic composition of milk,its content can be used as quantitative indicator of milk adulteration.The results showed that isoelectric point method combined with the Kjeldahl method could detect casein content in milk effectively,the results were accurate and reproduced well.The experiment verified that casein content was about 2.5% in pure milk. |
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| Keywords: | Kjeldahl method milk casein |
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