奶制品中蛋白质含量测定方法的研究进展

摘要

Protein is a viral nutrient component of dairy products. At present, precise quantitative method in protein of the dairy products is shortage so that the behavior of adding the non-protein nitro-gen, hydrolyzed protein in dairy products is not uncommon. This paper focuses on analyzing and sum-marizing the quantitative methods of protein quantification and adulteration detection in dairy products. The progresses of chromatography, spectrophotometry, titration and enzyme-linked immunoassay are in-troduced. Simultaneously, we analyse advantages and disadvantages of each method to effectively pro-vide a reference for the quantitative method of milk protein in dairy products.%蛋白质是奶及其制品的主要营养成分.现阶段奶及其制品中非蛋白氮、水解蛋白的掺假行为屡见不鲜,主要是由于缺乏奶及其制品中蛋白质精准定量的方法.本文着重对奶及其制品中蛋白质定量方法进行归纳总结,主要介绍色谱法、分光光度法、滴定法和酶联免疫法的研究进展,比较各类方法的优缺点,为准确有效地对奶及其制品中的蛋白质进行定量测定提供参考.