Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Determination of Fat Content in Milk by Modified Hydroxamate Method

히드록삼산(酸) 변법(變法)에 의한 우유지방정량(牛乳脂肪定量)

  • Park, Kwan-Hwa (Depatment of Food Science and Technology, Seoul National University) ;
  • Oh, Tae-Kwang (Depatment of Food Science and Technology, Seoul National University) ;
  • Noh, Bong-Soo (Dongsuh Foods Co)
  • Published : 1981.06.30
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Abstract

A modified hydroxamate method was developed for determination of fat content in milk. Fat globules in milk were destroyed by adding ethanol and diethyl ether, and a homogeneous reaction system was obtained. The homogenate was reacted with hydroxylamine, milk fat formed ferric hydroxamate chelates which had red-purple color, and the ferric hydroxamate chelates was analyzed colorimetrically. This method was simpler than original hydroxamate method and comparable with the Babcock method in accuracy.

우유(牛乳)의 지방(指肪)함량을 측정(測定)할수 있는 간단한 비색정양법(比色定量法)을 개발(開發)하였다. 우유(牛乳)에 에탄올, 디-에틸 에테르를 가(加) 하여 반응계(反應系)를 단일상(單一狀)으로 하고 지방구(脂肪球)가 개열되어 히드록실 아민과 반응(反應)이 충분히 일어나게 하였다. 여기서 생성(生成)된 적자색의 히드록삼산 킬레이트를 비색계로 측정(側定)하였다. 본방법(本方法)은 원래의 히드륵삼산법(法)보다 조작이 간편하며 Babcock법(法)과 비교(比較)해 본 걸과 고도의 정확도를 보였다.

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