【作者】 刘欢； 韩东海； 王世平；

【Author】 LIU Huan;HAN Dong-hai;WANG Shi-ping;College of Food Science and Nutritional Engineering,China Agricultural University;

【机构】 中国农业大学食品科学与营养工程学院；

【摘要】 热处理是延长牛乳货架期和消除牛乳中致病菌的常用方法,然而会导致很多牛乳成分(蛋白质、维生素等)的物理化学变性,使其营养价值降低,现阶段常用色谱法通过检测牛乳中β-乳球蛋白含量变化判断牛乳热处理程度,此方法需要大量试剂,耗时长且对仪器设备要求高。本研究提出了一种牛乳受热程度判别的新方法,通过对生牛乳、巴氏杀菌乳以及UHT灭菌乳进行表面三维荧光扫描,得到光谱矩阵(EEMs)后,采用平行因子法(PARAFAC)计算出样品的因子投影得分图,进而进行判别分析,不需要对样品进行任何预处理。结果表明,3因子模型可以快速、无损的对不同受热程度的牛乳进行鉴别。更多还原

【Abstract】 Heat treatment is the most common means used to extend shelf life of milk and also to eliminate pathogenic organisms of diseases associated with milk.However,heat treatment results in the physicochemical modification of many milk constituents.At present,chromatography method which requires a lot of reagent and takes a long time is commonly used to determine the degree of heat treatment by detecting β-lactoglobulin content.This study proposed a new method to estimate the heat treatment of milk.The excitation-emission fluorescence matrixes(EEMs) of raw milk,pasteurized milk and UHT milk were measured.Then the factor score projection diagrams were plotted by using PARAFAC.The results have shown that this method has a potential to become a rapid and nondestructive analytical technique to evaluate the heat treatment of milk.更多还原