摘要
本文以不同种类乳制品为试验材料,建立了乳制品中含氮量的快速测定方法——杜马斯燃烧法。当燃烧炉温度设定为950℃,样品量控制在100～150 mg,分析时间为10 min时,测试效果较好。杜马斯燃烧法和凯氏定氮法测定的含氮量结果显示,两种方法的测定结果无显著性差别,可以作为测定乳制品含氮量的常规方法推广使用。
In this paper, a rapid method for determination of nitrogen content in dairy products by Dumas combustion method was established with different types of dairy products as test materials. When the furnace temperature is set to 950 ℃, the sample volume control between 100 ~ 150 mg, the analysis time of 10 min, the test results are better. The results of Dumas combustion and Kjeldahl nitrogen determination showed that there was no significant difference between the two methods, which could be used as a routine method to determine the nitrogen content of dairy products.
出处
《现代食品》
2016年第24期107-110,共4页
Modern Food
关键词
乳制品
含氮量
杜马斯燃烧法
凯氏定氮法
Dairy products
Nitrogen content
Dumas combustion method
Kjeldahl method
