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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第10期216-218,共3页
Food Science
基金
河北省科学技术研究与发展计划项目(09227114D)
