食品中蛋白质含量检测方法的比对与优化研究

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Abstract：This study aims to compareand optimize the methods for the detection of protein content in food.Three common fod samples， namely egg， milk and soybean， were selected and detected by Kjeldahl， Biuret and Coomassie Brilliant Blue methods.Through preliminary determination，the protein contents of egg，milk and soybean were 13.3% 3.0% and 36.3% ，respectively. During the detection process， the results of the Coomasse Brilliant Blue method were closest to thereferencevalues of the Kjeldahl method，showing highaccuracy.Inaddition，the Coomassie Brilliant Blue method performedwellinterms ofdetectioneficiency，operationcomplexityanddetectioncost，withtheshortest reaction timeand lowest cost.Theanalysis of thecomprehensiveevaluation indexesshowed thatthe Coomassie Briliant Blue method has thebest performance in allthe indexes，which is suitable for rapid detection and costsensitive application scenarios.

Keywords： protein;contentdetermination; Kjeldahlmethod; Biuret method; Coomasse Brilliant Blue method

0 引言

蛋白质是食品中的重要营养成分，准确检测食品中的蛋白质含量对于保障食品安全、评估食品营养价值以及满足食品生产过程中的质量控制要求具有至关重要的意义[1。（剩余3045字）