摘要
建立了毛氏提取法测定液体乳制品中脂肪的方法,并分析了不同方法的系统性差异。建立的方法与GB5409-1985中罗兹哥特里法比较,具有准确、精密度高、易于操作的优点,能满足液体乳制品中脂肪的测定要求。
In this paper, a method of mojonnier extraction has been used to mensurate the fat in the liquid dairy products, and the systemic differences between the mojonnier extraction and roese-crottlieb extraction have also been discussed. We could get the result that the mojonnier extraction is more accurate, easier to operation and have higher precision than the roses-crottlieb extraction in the GB5409-1985. The testing demand of mensurating the fat in liquid dairy products could have been reached by this method.
出处
《化学工程师》
CAS
2009年第6期51-53,共3页
Chemical Engineer
关键词
液体乳制品
脂肪
毛氏提取法
罗兹哥特里提取法
liquid dairy products
fat
mojonnier extraction
roses-crottlieb extraction
