酶法在不同乳制品乳果糖检测中的应用研究

Determination of lactulose in different dairy products by enzymatic method

为验证酶法在不同乳制品乳果糖检测中的适用性,对生乳、高温杀菌乳、特色乳、乳粉、婴幼儿配方粉等不同乳制品中的乳果糖含量进行了准确度和精密度试验。结果显示,在不同类型乳制品中,酶法测定乳果糖加标回收率均可保持在93.7%~109.7%、RSD在0.1%~13.4%范围内。同时,对市场上118批次不同乳制品进行检测。结果表明,酶法检测乳果糖的适用范围可以拓宽到高温杀菌乳、特色乳、乳粉及婴幼儿配方粉等不同乳制品。为特色乳、乳粉及婴幼儿配方粉的加工工艺评价提供了依据,也为制订乳果糖检测标准提供了数据支撑。

To verify the applicability of the enzymatic method in the determination of lactose in different dairy products,the accuracy and precision tests were performed on the lactose content in different dairy products such as raw milk,high-temperature sterilized milk,specialty milk,milk powder and infant formula powder.The results showed that the recoveries of lactofructose spiked by the enzymatic method could be maintained in the range of 93.7%-109.7%and RSD of 0.1%-13.4%in different types of dairy products.Meanwhile,118 batches of different dairy products in the market were tested.The results showed that the enzymatic detection of lactose can be extended to different dairy products such as high-temperature sterilized milk,specialty milk,milk powder and infant formula powder.It provides a basis for the evaluation of the processing process of specialty milk,dairy powder and infant formula powder,and also provides data support for the development of lactulose testing standards.