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Detection method for protein adulteration of milk products

A detection method and protein technology, which is applied in the detection field of dairy protein adulteration, can solve the problems of low penetration rate and high cost, and achieve the effect of high recognition rate

Active Publication Date: 2013-11-20
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] With the development of detection technology, liquid chromatography, gas chromatography, mass spectrometry, rheological characteristics, sensory characteristics, etc. are also used in dairy detection, but the cost is often high, and the detection effect for a certain type of known detection substances is better , the prevalence rate is not high

Method used

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  • Detection method for protein adulteration of milk products
  • Detection method for protein adulteration of milk products
  • Detection method for protein adulteration of milk products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1 Amino Acid Analysis

[0041] 1. Instruments and reagents

[0042] Waters ACQUITY high-pressure liquid chromatography system, including a photodiode array (PDA) detector with a flow cell, a 2 μL quantitative loop, and an Empower chromatographic workstation (Waters, USA); AccQ.TagTM Ultra Column (2.1×100mm, 1.7 μm );

[0043] Amino acid standards; reagents are chromatographically pure; Wahaha purified water (filtered before use).

[0044] 2. Source of standard samples

[0045] Raw milk samples were collected from the cattle farm of Beijing Sanyuan Dairy Co., Ltd. from November 2010 to November 2011, and a total of 500 valid samples were collected.

[0046] 3. Collection of raw milk amino acid chromatographic data

[0047] 3.1 Hydrolysis of milk samples

[0048] 200 μL milk sample + 1800 μL hydrochloric acid, so that the final concentration of hydrochloric acid reaches 6M. Hydrochloric acid is widely used because it has two forms, gas phase and liquid phase...

Embodiment 2

[0086] The optimization of embodiment 2 hydrolysis conditions

[0087] At present, the more common hydrolysis conditions are: 6M hydrochloric acid hydrolysis at 110°C for 20h or 24h, but it is time-consuming, which makes the detection results lag. Increase the hydrolysis temperature to 150°C, shorten the hydrolysis time to 3.5h, and compare the two hydrolysis conditions for 20 groups of samples. After statistical analysis, the results showed that the differences in the contents of 17 amino acids were not significant (p<0.05). The recovery rate of amino acid after hydrolysis of milk protein can reach 90±2%, so the hydrolysis condition is determined to be 150°C, 3.5h

Embodiment 3

[0088] Embodiment 3 detects sample A

[0089] 1. Instruments and reagents

[0090] Waters ACQUITY high-pressure liquid chromatography system, including a photodiode array (PDA) detector with a flow cell, a 2 μL quantitative loop, and an Empower chromatographic workstation (Waters, USA); AccQ.TagTM Ultra Column (2.1×100mm, 1.7 μm );

[0091] Amino acid standards; reagents are chromatographically pure; Wahaha purified water (filtered before use).

[0092] 2. Collection of amino acid chromatographic data of milk sample A to be tested

[0093] 2.1 Hydrolysis of milk samples

[0094] 200 μL milk sample + 1800 μL hydrochloric acid, so that the final concentration of hydrochloric acid reaches 6M. The hydrolysis temperature is 150°C, and the hydrolysis time is 3.5 hours.

[0095] 2.2 Neutralization of hydrolyzed samples

[0096] Mix equal volumes of 6M NaOH with the hydrolyzed sample to neutralize the sample.

[0097] 2.3 Determination of high pressure liquid chromatography

...

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Abstract

The invention provides a detection method for protein adulteration of milk products. The detection method comprises the following steps of: utilizing a liquid chromatogram detection and analysis technique to obtain amino acid high pressure liquid chromatogram fingerprint chromatogram information of standard milk sample proteins; establishing a characteristic amino acid fingerprint chromatogram database to form quality evaluation standards of the proteins of raw milk; and judging whether the proteins in a sample to be detected are adulterated or not. According to the detection method provided by the invention, amino acid analysis is introduced into research, the comprehensive and accurate protein adulteration identification method is obtained by a super-high pressure liquid chromatogram analysis method, and the recognition rate is high.

Description

technical field [0001] The invention relates to the field of food quality evaluation, in particular to a detection of dairy protein adulteration. Background technique [0002] The protein of milk is an organic compound containing nitrogen. The nitrogen content in milk includes protein nitrogen (PN) and non-protein nitrogen (Non-protein nitrogen, NPN), of which the former accounts for 95% and the latter accounts for 5%. . The detection method of protein in dairy enterprises is still based on the "Kjeldahl nitrogen" method. It is difficult to determine whether the nitrogen content in dairy products is derived from protein nitrogen or non-protein nitrogen. Therefore, it is impossible to distinguish whether there is non-protein nitrogen added by exogenous sources, and it is difficult to judge whether the protein in dairy products is adulterated. [0003] Currently, there are two methods for the detection of dairy adulteration. [0004] The first detection method is to use GC / ...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 陈历俊董晶莹张毅周伟明
Owner BEIJING SANYUAN FOOD
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