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| 木瓜蛋白酶-重量法测定风味发酵乳中脂肪含量 |
| Papain-gravimetric method for determination of fat content in flavored fermented milk |
| 投稿时间：2025-03-30 修订日期：2025-06-01 |
| DOI： |
| 中文关键词: 木瓜蛋白酶 增稠剂 风味发酵乳 脂肪含量 |
| 英文关键词:papain thickener flavored fermented milk fat content |
| 基金项目:上海市质量监督检验技术研究院院项目(KY-2023-9-SP) |
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| 中文摘要: |
| 目的? 建立了一种测定含增稠剂风味发酵乳中脂肪含量的检测方法。方法? 采用木瓜蛋白酶降低风味发酵乳中酪蛋白对脂肪的吸附,木瓜蛋白酶添加量为0.5g,酶水解温度为65℃,水解时间20min,使用乙醚和石油醚等体积(25mL/25mL)混合液对含增稠剂风味发酵乳水解液中脂肪进行2次提取,水浴蒸干提取溶剂,经过烘箱干燥后,重量法定量脂肪含量。结果? 含增稠剂风味发酵乳脂肪含量测定结果与标签值一致,测定结果的相对标准偏差为0.40%,测定结果最大偏差为0.05g/100g,符合GB 5009.6-2016《食品安全国家标准 食品中脂肪的测定》第三法中精密度要求。结论? 该方法操作简单、与GB 5009.6-2016《食品安全国家标准 食品中脂肪的测定》第三法相比,由于降低混合醚的使用总体积,降低对人体危害和对环境的污染、重复性好,可满足含增稠剂风味发酵乳中脂肪含量测定,为含增稠剂风味发酵乳的质量控制提供有力的技术保障。 |
| 英文摘要: |
| Objective To establish a method for determining the fat content in flavored fermented milk containing thickeners. Methods Papain was used to reduce the adsorption of fat by casein in dairy products. The amount of papain added was 0.5g, the enzymatic hydrolysis temperature was 65 ℃, and the hydrolysis time was 20min. A mixture of ether and petroleum ether with equal volumes (25mL/25mL) was used to extract fat twice from the flavored fermented milk hydrolysate containing thickening agents. The extraction solvent was evaporated in a water bath, and the fat content was quantified by gravimetric method after drying in an oven. Results The determination of fat content in flavored fermented milk with thickener flavor is consistent with the label value, with a relative standard deviation of 0.40% and a maximum deviation of 0.05g/100g, which meets the precision requirements of GB 5009.6-2016 National food safety standard-Determination of fat in food third method for determination of fat in foods. Conclusion This method is simple to operate. Compared with GB 5009.6-2016 National food safety standard-Determination of fat in food third method, it reduces the total volume of mixed ethers used, thereby minimizing harm to human health and environmental pollution. With good reproducibility, it can effectively determine the fat content in flavored fermented milk containing thickeners, providing robust technical support for quality control of such products. |
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