奶制品中蛋白质测定的毛细管电泳法研究

Determination of Milk Proteins by Capillary Electrophoresis

本文利用毛细管电泳法研究了奶制品中蛋白成分的分离与测定。采用柠檬酸缓冲体系，对牛奶中的α-乳白蛋白（α-La）、β-乳球蛋白（β-Lg）、α-酷蛋白（α-CN）、β-酪蛋白（β-CN）、酪蛋白（κ-CN）五种蛋白进行了很好的分离，其迁移时间和峰面积的相对标准偏差分别小于0．2％和5％；检出限分别为0．01、0．03、0．02、0．02、0．02mg／mL；加标回收率范围为84％～103％。应用该法测定了多种奶制品中的蛋白质含量。本法简便、快速、准确，为牛奶及奶制品质量的监控提供了一种新的手段。

The profile of milk proteins is investigated by capillary electrophoresis （CE）. The five proteins （α-La,β-Lg,α- CN,β-CN,κ-CN）of cow milk were well separated by using 20 mmol/L citric acid running buffer. The relative standard deviations （RSD,%） of the method were better than 0.2% for migration time and 5% for peak area,the detection limis of these five proteins were 0. 01,0. 03,0. 02,0. 02,0. 02 mg/mL,respectively. The proposed method was applied in the determination of proteins in cow milk products and the recoveries were in the range of 84 %-103 %. This method is simple, rapid, accurate and suitable for the quality control of milk products.