한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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히드록삼산(酸) 변법(變法)에 의한 우유지방정량(牛乳脂肪定量)

Determination of Fat Content in Milk by Modified Hydroxamate Method

  • 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)
  • 발행 : 1981.06.30
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초록

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.

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.

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