| 酸度计法快速检测牛奶中残留的β-内酰胺酶 |
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| 引用本文： | 刘珊珊,周 正,周 巍,张子德,马俊莲.酸度计法快速检测牛奶中残留的β-内酰胺酶[J].食品科学,2010,31(10):216-218. |
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| 作者姓名： | 刘珊珊 周 正 周 巍 张子德 马俊莲 |
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| 作者单位： | 1.河北农业大学食品科技学院 2.河北省食品质量监督检验研究院 |
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| 基金项目： | 河北省科学技术研究与发展计划项目(09227114D) |
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| 摘 要： | 为了快速、准确地检测牛奶制品中残留的β- 内酰胺酶的含量，利用β- 内酰胺酶分解青霉素产酸使牛奶pH 值下降的原理，对人工添加了β- 内酰胺酶的牛奶制品与青霉素反应后pH 值的下降规律进行研究。得到牛奶中残留的β- 内酰胺酶与青霉素反应的较适宜条件，从而获得快速检测牛奶制品中残留的β- 内酰胺酶的方法。结果确定牛奶制品中残留的β- 内酰胺酶与青霉素反应的适宜条件为温度33℃、底物质量浓度10mg/mL，检测时间仅为60min。此方法对液态纯牛奶中β- 内酰胺酶的最低检出限为8.92U/mL。
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| 关 键 词： | pH值 β-内酰胺酶 牛奶 青霉素 检测 |
| 收稿时间： | 2009-10-28 |
Use of An Acid Meter for the Rapid Determination of β-Lactamase Residue in Milk |
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| LIU Shan-shan,ZHOU Zheng,ZHOU Wei,ZHANG Zi-de,MA Jun-lian.Use of An Acid Meter for the Rapid Determination of β-Lactamase Residue in Milk[J].Food Science,2010,31(10):216-218. |
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| Authors: | LIU Shan-shan ZHOU Zheng ZHOU Wei ZHANG Zi-de MA Jun-lian |
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| Affiliation: | 1. College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China；
2. Hebei Institute of Food Quality Supervision Inspection and Research, Shijiazhuang 050051, China |
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| Abstract: | The principle that β-lactamase selectively decomposes β-lactam antibiotics like penicillin into acids leading to pH decline was considered to present a rapid and accurate method for the determination of β-lactamase residue in milk. β- Lactamase at a constant final concentration of 100 U/mL and penicillin were artificially added to antibiotic free milk and left to react for a certain period of time at an appropriate temperature. The optimal penicillin final concentration and reaction time and temperature were determined to be 10 mg/mL, 60 min and 33 ℃, respectively. The developed method exhibited a limit of detection of 8.92 U/mL. |
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| Keywords: | pH value β-lactamase milk penicillin determination |
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