摘要
近几年来由于一些企业为降低生产成本,常常会在乳与乳制品中掺假,这种行为严重影响了乳品加工企业的产品质量,同时也对消费者的身体健康造成了严重损害。在各种乳与乳制品掺假方法中,添加蛋白类掺假物如水解蛋白是比较常见的方法。L-羟脯氨酸是水解蛋白特有的氨基酸,而乳蛋白质中是不含L-羟脯氨酸的,因此检测乳与乳制品中是否含有L-羟脯氨酸是判断乳与乳制品是否掺假的一个重要手段之一。目前,针对L-羟脯氨酸的检测方法主要有分光光度法、液相色谱法、氨基酸分析仪法、液相色谱质谱法等。本文综述了近几年来国内外乳与乳制品中L-羟脯氨酸的检测技术及其研究进展,对上述几种检测方法各自的优缺点进行了详细的分析,同时对未来的L-羟脯氨酸检测技术发展进行了展望。
In recent years, some enterprises have made adulteration in milk and dairy products to reduce production cost. This kind of behavior seriously affect the quality of dairy products, and also caused serious damage to health of consumers. Among various kinds of adulterated milk and dairy products method, the common method is adding protein adulteration objects such as protein hydrolysate. L-hydroxyproline is a hydrolyzed protein, but milk protein does not include L-hydroxyproline. Detection of L-hydroxyproline is one of important methods to identify whether the addition of animal protein in milk and dairy products. In this paper, several methods to detect the L-hydroxyproline, including spectrophotometry, high performance liquid chromatography, automatic amino acid analyzer and high performance liquid chromatography-mass spectrometry were reviewed. In addition, the trends of related methods to detect L-hydroxyproline in milk and dairy products were predicted.
出处
《食品安全质量检测学报》
CAS
2014年第9期2629-2633,共5页
Journal of Food Safety and Quality
关键词
乳与乳制品
L-羟脯氨酸
检测
milk and dairy products
L-hydroxyproline
detection
