食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
6期
1751-1756
,共6页
刘功良%赵晓娟%陈艺琦%陈海光%白卫东
劉功良%趙曉娟%陳藝琦%陳海光%白衛東
류공량%조효연%진예기%진해광%백위동
鲜牛乳%乳酸菌%红霉素%快速检测
鮮牛乳%乳痠菌%紅黴素%快速檢測
선우유%유산균%홍매소%쾌속검측
raw milk%lactic acid bacteria%erythromycin%fast detection
目的:利用微生物抑制法快速检测鲜牛乳中红霉素残留。方法将待测的牛奶样品和空白样品经杀菌后接入乳酸菌,经过相同时间发酵后,计算待测牛奶样品发酵前后的 pH 变化差值与空白样品发酵前后的 pH变化差值,从而判断鲜牛奶中红霉素残留的含量。结果经过单因素及正交实验,确定乳酸菌发酵产酸条件如下:接种量0.15 U/L、发酵温度40℃、菌粉溶解时间25 min、发酵时间3.5 h,利用乳酸菌发酵产酸建立了检测鲜牛奶中红霉素残留的标准曲线Y=0.024X-0.013(其中, Y为ΔpH, X为鲜牛乳样品中的红霉素浓度),线性相关系数 R2=0.9949,检测的灵敏度 IC50为29.71μg/L,检测的线性范围为0~50μg/L,加标回收率为103.54%~124.58%,同一批次内检测的变异系数为4.39%~16.46%。结论建立的检测方法可用于筛选鲜牛乳中是否有抗生素残留并进行定量检测。
目的:利用微生物抑製法快速檢測鮮牛乳中紅黴素殘留。方法將待測的牛奶樣品和空白樣品經殺菌後接入乳痠菌,經過相同時間髮酵後,計算待測牛奶樣品髮酵前後的 pH 變化差值與空白樣品髮酵前後的 pH變化差值,從而判斷鮮牛奶中紅黴素殘留的含量。結果經過單因素及正交實驗,確定乳痠菌髮酵產痠條件如下:接種量0.15 U/L、髮酵溫度40℃、菌粉溶解時間25 min、髮酵時間3.5 h,利用乳痠菌髮酵產痠建立瞭檢測鮮牛奶中紅黴素殘留的標準麯線Y=0.024X-0.013(其中, Y為ΔpH, X為鮮牛乳樣品中的紅黴素濃度),線性相關繫數 R2=0.9949,檢測的靈敏度 IC50為29.71μg/L,檢測的線性範圍為0~50μg/L,加標迴收率為103.54%~124.58%,同一批次內檢測的變異繫數為4.39%~16.46%。結論建立的檢測方法可用于篩選鮮牛乳中是否有抗生素殘留併進行定量檢測。
목적:이용미생물억제법쾌속검측선우유중홍매소잔류。방법장대측적우내양품화공백양품경살균후접입유산균,경과상동시간발효후,계산대측우내양품발효전후적 pH 변화차치여공백양품발효전후적 pH변화차치,종이판단선우내중홍매소잔류적함량。결과경과단인소급정교실험,학정유산균발효산산조건여하:접충량0.15 U/L、발효온도40℃、균분용해시간25 min、발효시간3.5 h,이용유산균발효산산건립료검측선우내중홍매소잔류적표준곡선Y=0.024X-0.013(기중, Y위ΔpH, X위선우유양품중적홍매소농도),선성상관계수 R2=0.9949,검측적령민도 IC50위29.71μg/L,검측적선성범위위0~50μg/L,가표회수솔위103.54%~124.58%,동일비차내검측적변이계수위4.39%~16.46%。결론건립적검측방법가용우사선선우유중시부유항생소잔류병진행정량검측。
ABSTRACT:Objective To determine the concentration of erythromycin in raw milk by microbial inhibition method. Methods After sterilized and cooled the raw milk, erythromycin was added into raw milk samples with Lactobacillus, and the blank control was set. After fermented for some time, the pH of the fresh milk sam-ples before and after fermentation was detected for testing the difference of pH of raw milk samples while the blank control was set. Results After single factor and orthogonal experiment, the optimum experimental con-ditions for Lactobacillus fermentation were established as follows: inoculum concentration of Lactobacillus CH-1 was 0.15 U/L, fermentation temperature was 40℃, fermentation time was 3.5 h and the dissolution time of CH-1 lactobacillus powder was 25 min. According to the relationship between doxycycline concentration and difference of pH value, the standard curve was established. The standard curve equation was as follows:Y=0.024X-0.013 (Y was the concentration of erythromycin in raw milk samples, X was the ΔpH). The linear correlation coefficient R2 was 0.9949. The detection range of the standard cure was 0~50μg/L. The microbial inhibition method showed that the sensitivity IC50 was 29.71μg/L for erythromycin. The assay showed a mean recovery ranged from 103.54%~124.58%, and the coefficients of variations for the inter-assay was 4.39%~16.46%. Conclusion It could be used to detect the erythromycin residual concentration in raw milk.