Method for identifying ultra-high-temperature sterilized milk and reconstituted milk based on lipid group

Abstract

The invention provides a method for identifying ultra-high-temperature sterilized milk and reconstituted milk based on a lipid group, which comprises the following steps:1) performing lipid extractionpretreatment on an ultra-high-temperature sterilized milk sample and a reconstituted milk sample to obtain a lipid sample; 2) performing chromatographic separation-mass spectrometry scanning on the lipid sample of the ultra-high-temperature sterilized milk and the reconstituted milk by adopting a high-resolution mass spectrometry technology; 3) extracting and filtering peaks of lipid samples of two types of milk, carrying out qualitative analysis on each lipid component, and carrying out integral processing on each lipid component; 4) carrying out orthogonal partial least square variance discrimination analysis on an integral result, and determining a characterization factor capable of completely classifying the two types of milk; 5) establishing an orthogonal partial least square variance discrimination model by using the screened characterization factor. According to the method, the high-resolution mass spectrometer is adopted for measurement, the pretreatment method is simple and easy to operate, the types and the contents of substances in the two types of milk can be comprehensively analyzed, the on-line automatic detection of the sample is achieved, and the detection efficiency of the sample is greatly improved.

Description

technical field [0001] The invention belongs to the field of food inspection, and in particular relates to a detection and discrimination method for dairy products. Background technique [0002] Milk has a unique taste and rich nutritional value, and is widely loved by consumers. With the improvement of consumption level, the demand for milk continues to increase, resulting in insufficient supply of raw milk. In order to reduce costs, many companies use milk powder to blend reconstituted milk in the production process without labeling, which greatly reduces the nutrition of milk. value, seriously infringing on the legitimate rights and interests of consumers. The common commercially available liquid milk mainly includes ultra-high temperature sterilized milk and pasteurized milk, and the phenomenon of mixing milk powder into ultra-high temperature sterilized milk is particularly prominent. The temperature used in the processing of UHT milk is 138-145°C for 2-5s, while the ...

AI Technical Summary

Problems solved by technology

The temperature used in the processing of UHT milk is 138-145°C, 2-5s, while the processing of milk powder needs to undergo UHT instantaneous sterilization and spray drying, so its nutritional value is greatly lost

The current methods for detecting reconstituted milk mainly focus on certain specific targets, such as furosine, lactulose, and heat-denatured proteins. These methods are not only complicated in pretreatment, time-consuming, but also prone to false positives

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