Abstract: [Objective] At present,there is no national standard and industry standard for the quantitative detection of yeast β-glucan in dairy products. A rapid and accurate method for the determination of yeast β-glucan in dairy products was developed by ion chromatography.[Method] After the sample was centrifuged with precipitant,the supernatant was poured off,repeated several times until there was no interference,1 mol/L hydrochloric acid solution was added,acidized at 121 ℃ for 60 min,the pH value was adjusted and diluted,and then sodium column was used for determination by ion chromatograph.[Result] The linear relationship of glucose was good in the concentration range of 1~20 μg/mL with correlation coefficient R²>0.999. The detection limit and quantitation limit of the method were 5 mg/100 g and 15 mg/100 g respectively. The recovery of glucose was 81.5%~94.9%,the relative standard deviation was 2.34%（n=6）.[Conclusion] The method is stable,accurate and suitable for the determination of yeast β-glucan in dairy products.

Key words: yeast β-glucan, ion chromatograph, dairy products, glucose