| 酸水解法测豆奶粉脂肪的探讨 |
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| 引用本文： | 何海情. 酸水解法测豆奶粉脂肪的探讨[J]. 汕头大学学报(自然科学版), 2009, 24(1): 50-55 |
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| 作者姓名： | 何海情 |
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| 作者单位： | 黑牛食品股份有限公司质检中心,广东,汕头,515064 |
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| 摘 要： | 通过对比实验和正交实验探讨酸水解法测豆奶粉脂肪的主要影响因素,确定最佳的测定条件是:乙醇添加量为15 mL,加等量石油醚-乙醚混合液后振摇频次为60次/min,水解时间为50 min,水解温度为80℃.此条件下测得豆奶粉脂肪含量与用GB/T 5413.3即碱法测定结果差异不显著.
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| 关 键 词： | 豆奶粉 酸水解法 脂肪 |
Acid Hydrolysis Measurement Method Of Soybean Milk Powder Fat |
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| HE Hai-qing. Acid Hydrolysis Measurement Method Of Soybean Milk Powder Fat[J]. Journal of Shantou University(Natural Science Edition), 2009, 24(1): 50-55 |
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| Authors: | HE Hai-qing |
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| Affiliation: | HE Hai-qing (Quality Control Center, Black Cow Food Company, Shantou 515064, Guangdong, China) |
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| Abstract: | Contrast experiments were shown and orthogonal solution acid hydrolysis soybean milk powder fat was explored. The optimum conditions are： 15mL of ethanol, plus contour petroleum ether-ether mixture frequency after 60 vibrations per minute, 50 min of hydrolysis time, hydrolysis temperature 80℃. The results of measured bean milk fat content under these conditions match GB/T5413.3. |
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| Keywords: | soybean milk powder acid-hydrolyzation fat |
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