中国乳业 ›› 2022, Vol. 0 ›› Issue (9): 95-101.doi: 10.12377/1671-4393.22.09.19

• 乳品加工 • 上一篇    下一篇

乳及乳制品中牛乳铁蛋白含量测定方法比较研究

陈柔含, 韩奕奕, 马颖清, 刘洋, 丰东升*   

  1. 上海市农产品质量安全中心曁农业农村部食品质量监督检验测试中心（上海）,上海 201708
  • 出版日期:2022-09-25 发布日期:2022-09-30
  • 通讯作者: *丰东升（1966-）,男,江苏徐州人,硕士,高级农艺师,研究方向为农产品质量安全监管。
  • 作者简介:陈柔含（1996-）,女,浙江台州人,硕士,助理畜牧师,研究方向为食品营养品质检测技术研究;韩奕奕（1972-）,女,上海人,硕士,正高级畜牧师,研究方向为食品营养品质检测技术研究;马颖清（1984-）,女,上海人,硕士,畜牧师,研究方向为食品营养品质检测技术研究;刘洋（1994-）,女,河北承德人,硕士,助理畜牧师,研究方向为食品营养品质检测技术研究。
  • 基金资助:
    上海市科委项目“乳及乳制品中乳铁蛋白等活性物质检测技术研究及其应用”（19391902700）

Comparative Study on Determination Methods of Bovine Lactoferrin in Dairy Products

CHEN Rouhan, HAN Yiyi, MA Yingqing, LIU Yang, FENG Dongsheng*   

  1. Shanghai Center of Agri-Products Quality and Safety,Food Quality Supervision and Testing Center of the Ministry of Agriculture（Shanghai）,Shanghai 201708
  • Online:2022-09-25 Published:2022-09-30

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摘要： 目的 探讨两种不同检测方法测定乳与乳制品中牛乳铁蛋白的含量及应用研究。方法 对比高效液相色谱（HPLC）法和超高效液相色谱串联质谱（UPLC- MS/MS）法测定生鲜乳、调制乳、超高温瞬时灭菌乳、含乳饮料和奶粉样品等乳及乳制品中牛乳铁蛋白的含量,并对测定结果进一步比较和分析原因。结果 两种测定方法均具有较高回收率和较优的重现性,但两者方法对实际样品的测定结果具有一定差异性。结论 HPLC法测定牛乳铁蛋白是通过肝素亲和柱纯化富集乳铁蛋白,测定的是非热变性牛乳铁蛋白的含量;而UPLC-MS/MS法测定的是热变性和非热变性牛乳铁蛋白的含量,不受热处理加工工艺的影响。实验室可针对不同检测目的选择不同方法进行定量研究。

关键词: 牛乳铁蛋白, 液相色谱, 质谱, 乳及乳制品

Abstract: [Objective] To investigate two different methods for the determination of lactoferrin in dairy products. [Method] The content of lactoferrin in raw milk modified milk,UHT milk,milk beverage and milk powder were determined by High performance liquid chromatography（HPLC）and Ultra high performance liquid chromatography tandem mass spectrometry（UPLC-MS/MS）,and further analyzed the reasons for the results. [Result] The two methods had high recovery and good reproducibility. However,there were some differences between the two methods. [Conclusion] The determination of lactoferrin by HPLC is to purify and enrich lactoferrin by heparin affinity column,and the content of non heat denatured lactoferrin is determined;UPLC-MS/MS method is used to determine the content of heat denatured and non heat denatured lactoferrin,which is not affected by the processing technology of heat treatment. Therefore,the laboratory can choose different methods for quantitative research for different testing purposes.

Key words: bovine lactoferrin, liquid chromatography, mass spectrometry, dairy products

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