由于食用未煮熟豆浆引起的食物中毒一直是预防专业关注的问题 ,我国目前尚无生熟豆浆的国家标准。利用豆浆中脲酶作为豆浆生熟指标早已有报道[1 2 ] ,但由于市售豆浆稠稀度无法判定 ,因此利用每毫升豆浆中脲酶定性强弱或每升所含脲酶毫克数以及用豆浆中pH值的变化[3 ] ,来判定 Food poisoning caused by consumption of uncooked soymilk has always been a problem that prevents professional attention. Currently, there is no national standard for raw and soymilk in our country. The use of soy milk urease as a raw material indicators of milk has long been reported [12], but because of the market can not determine the consistency of soy milk, so the use of per milliliter of soy milk qualitative or weak urease per milliliter contains urease milligram, pH changes [3], to determine