准噶尔双峰驼驼乳冰点的调查分析

Analysis of Freezing Point in the Junggar Bactrian Camel Milk

根据新疆某驼乳加工企业全年收购驼乳的质量检验记录,调查驼乳冰点的分布,分析驼乳冰点和化学成分间的关系,探讨生驼乳食品安全地方标准中冰点指标的设置问题。结果表明:驼乳冰点的分布范围较广,分散度较高,全年平均冰点主要集中在-0.561℃^-0.680℃之间(占93.26%),但各月之间差异较大,其中3月份有17.17%的驼乳样本冰点>0.560℃,5月份有16.59%的驼乳样本冰点<0.680℃;受骆驼季节性繁殖特性和草场质量周期性变化的影响,驼乳化学成分在一年内发生显著性变化并对冰点产生重要影响;根据现有研究资料,驼乳冰点标准的适合范围尚难以确定,不宜将其列作生驼乳标准的理化指标。

This study introduced the distribution of the camel milk＇s freezing point, analyzed the relationship of the freezing point and chemical compositions, discussed if the freezing point should be one of the indexes of the local food safety standards of raw camel milk, according to the all quality inspection records of the year from some camel milk-processing enterprise in Xinjiang. The results showed that： The distribution range of camel milk＇s freezing point is wide, with a high level of dispersion, The average freezing point focus on the range of-0.561 ℃--0.680 ℃（about 93.26%）, but the difference between mouths was big. And the percent of the freezing point 〉-0.560 ℃ was 17.17 in March, the percent of the freezing point -0.680 ℃ was 16.59 in May. The chemical composition of raw camel milk changed significantly in the year and hardly influenced the freezing point, by the influence of camel＇s reproductive characteristic seasonality and the pasture quality changed periodicity. The suitable range of the freezing point in the local food safety standard of raw camel milk was hard to defined based on the existing research, it was better that don＇t make the freezing point as one of physical-chemical indexes of the local food safety standards of raw camel milk.