酸奶中脂肪含量检测差异影响因素的研究

Study on the factors influencing the detection difference of fat content in yogurt

中文关键词:  酸奶  脂肪  明胶

英文关键词:yogurt  fat  gelatin

中文摘要:

      目的 研究酸奶中脂肪含量检测差异影响因素, 以获得更加准确检测结果。方法 选择不同品类酸奶在不同的实验条件下, 采用GB 5009.6—2016第三法碱水解法和第四法盖勃法检测酸奶中脂肪含量。结果 延长盖勃法离心时间至15 min, 酸奶产品检测结果更接近真实值; 含明胶的酸奶产品脂肪含量检测结果明显低于真实值。结论 酸奶产品(特别是含有明胶的酸奶产品)脂肪含量采用碱水解法和盖勃法检测时均需要补充完善检测步骤, 减小检测结果偏差, 以获得真实的脂肪含量检测结果。

英文摘要:

      Objective To study the influencing factors of fat content detection in yogurt and to obtain more accurate detection results. Methods Different types of yogurt were selected under different experimental conditions, and the fat content in the yogurt was detected by the GB 5009.6—2016 third method alkaline hydrolysis method and the fourth method Gabel method. Results The test results of yogurt products were closer to the true value when the results extend the centrifugation time of the Gaber method to 15 minutes. The fat content test results of yogurt products containing gelatin were significantly lower than the true value. Conclusion The detection of fat content in yogurt products (especially those containing gelatin), whether alkaline hydrolysis method or Gabor method, needs to be supplemented and improved to reduce the deviation of the test results to obtain the true fat content test results.