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采用毛细管电泳方法对乳及乳制品中乳源蛋白成分进行检测。选择聚乙烯醇涂层毛细管,采用柠檬酸缓冲体系,在紫外检测214 nm、分离电压20 kV条件下对乳及乳制品中的α-乳白蛋白(α-La)、β-乳球蛋白(β-Lg)、α-酪蛋白(α-CN)、β-酪蛋白(β-CN)和k-酪蛋白(k-CN)进行分离测定。五种蛋白线性良好,线性相关系数均大于0.997 8,各蛋白峰面积的相对标准偏差为1.76%～3.28%,加标回收率范围为88.1%～110.8%。应用该方法对液态奶、酸奶及奶粉中的乳源蛋白进行测定。本法准确、简便、易行,适于测定液态奶、酸奶、奶粉中蛋白质的检测。
Capillary electrophoresis was used to detect milk protein components in milk and dairy products. Polyvinyl alcohol-coated capillaries were selected and characterized by citric acid buffer system. The effects of α-La, β-lactoglobulin (β-lactoglobulin, β-lactoglobulin, -Lg), α-casein (α-CN), β-casein (β-CN) and k- casein (k-CN) The five proteins showed good linearity and the linear correlation coefficients were all greater than 0.997 8. The relative standard deviations (RSDs) of the peak areas were 1.76% -3.88%. The spiked recoveries ranged from 88.1% to 110.8%. The method was applied to the determination of milk protein in liquid milk, yogurt and milk powder. This method is accurate, simple, easy, suitable for the determination of liquid milk, yogurt, milk protein in the detection.