[目的]探讨样品前处理对测定含果粒酸奶中蛋白质结果的影响.[方法]使用不同型号、不同参数的捣碎机和不同规格的料理杯,对含果粒酸奶进行粉碎,测定同一批次样品结果,进行数据比对.[结果]使用粉碎设备时,空气进入会使含果粒酸奶粉碎后产生大量气泡,导致蛋白质结果偏高.[结论]本文所用方法可避免气泡干扰因素,快速、有效测定含果粒酸奶中蛋白质含量.
[Objective]To investigate the influence of sample pretreatment on the determination of protein in fruit yogurt.[Method]Different types,different conditions,different specifications of cooking cups and different of grinding equipment were used to grind yoghurt with fruit granules.[Result]Air entering into the crushing equipment would produce a large number of bubbles after the crushing of fruit yoghurt,resulting in high protein results.[Conclusion]This method could avoid the bubble interference factor,so as to determine the protein content in fruit yogurt quickly and effectively.