糠氨酸含量检测分析中影响因素的研究
Study on Influencing Factors of Furosine Content Detection and Analysis

以UHT灭菌乳为样品，采用NY/T 939-2016中糠氨酸含量的测定方法，考察了不同水解时长对糠氨酸含量的影响，以及水解前后质量差异对蛋白质含量检测结果的影响，同时也对样品存放天数(t)是否符合FT = F ？ 0.7 t这一关系式进行了验证。结果表明：在标准规定的水解时长12 h~23 h范围内，水解时间对糠氨酸检测结果基本无影响；水解前后质量差异直接影响了糠氨酸的检测浓度和蛋白质含量的计算，需选择合适的密封水解管；UHT灭菌乳样品存放天数和糠氨酸含量变化与标准中的关系式不符。该研究分析了标准中没有提到的一些潜在的影响因素，对实际的检测分析具有借鉴意义。
Taking UHT sterilized milk as sample, the determination method of furosine content in the NY/T 939-2016 was used to study the effect of different hydrolysis duration on furosine content, and the influence of quality difference before and after hydrolysis on protein content detection re-sults. At the same time, the relationship between FT = F ？ 0.7 t and the storage days (t) of samples was verified. The results showed that the hydrolysis time had no effect on the detection result of fu-rosine in the range of 12 h~23 h; the quality difference before and after hydrolysis directly affects the detection concentration of furosine and the calculation of protein content, so it is necessary to select a suitable sealed hydrolysis tube; the storage days of UHT sterilized milk sample and the change of furosine content are inconsistent with the relational formula in the standard. This study analyzes some potential influencing factors that are not mentioned in the standard, which has ref-erence significance for actual detection and analysis.