[目的]研究乳粉水分含量与不溶度指数的相关性,以期为乳粉的入库验收提供参考依据。[方法]对12 个批次新西兰乳粉进行水分含量与不溶度指数相关性分析。[结果]全脂乳粉水分含量与不溶度指数存在较强正相关关系,随水分含量增加,不溶度指数显著增加;而脱脂乳粉水分含量与不溶度指数相关性较差,不溶度指数随水分含量增加变化不显著。[结论]建议可用1 mL（24 ℃）作为全脂乳粉不溶度指数验收标准参数,而脱脂乳粉未能得到不溶度指数验收标准参数。

[Objective]Study the correlation between the moisture content and the insolubility index of milk powder, in order to provide a reference basis for the storage acceptance of milk powder.[Method]The correlation between the moisture content and insolubility index of 12 batches of New Zealand milk powder was analyzed.[Result]There was a strong positive correlation between the moisture content and insolubility index of whole milk powder,and the insolubility index increased significantly with the increase of moisture content.The correlation between the moisture content and insolubility index of skim milk powder was poor,and the insolubility index did not change significantly with the increase of the moisture content.[Conclusion]It is recommended to use 1 mL （24 ℃） as the acceptance standard parameter for the insolubility index of whole milk powder, while the insolubility index of skim milk powder could not be obtained.