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主要针对GB/T 21733—2008中奶茶饮料中蛋白沉淀过程存在的缺陷,通过对比不同蛋白沉淀剂对奶茶饮料中的蛋白沉淀效果。结果显示,所选的沉淀剂中,乙腈对奶茶饮料蛋白沉淀效果最好,而且当样品取样量为10.0 g时,乙腈的最佳用量为15 m L,同时在测定过程中,在(0~90)min时间内,茶多酚结果没有明显的变化。采用该方法处理后,平均回收率为91.0%~119.3%,相对标准偏差(RSD)为0.98%(n=6),精密度好,准确度高,且实验操作简单快速,适用于奶茶类制品中茶多酚含量的测定。
Mainly for the GB / T 21733-2008 tea beverage protein precipitation process in the existence of defects, by comparing the different protein precipitating agent on the milk tea beverage protein precipitation effect. The results showed that among the selected precipitants, acetonitrile had the best effect on the protein precipitation of tea beverage. When the sample volume was 10.0 g, the optimum amount of acetonitrile was 15 mL. At the same time, 90) min time, no significant change in the results of tea polyphenols. After the treatment, the average recovery was 91.0% ~ 119.3%, the relative standard deviation (RSD) was 0.98% (n = 6), the precision was good, the accuracy was high, and the experiment was simple and fast. Determination of polyphenols in tea.