酸度计法快速检测牛奶中残留的β-内酰胺酶.pdf

实验室资讯网 216 2010, Vol. 31, No. 10 食品科学 ※分析检测 酸度计法快速检测牛奶中残留的β-内酰胺酶 1 2 2 1 1, 刘珊珊 ，周 正 ，周 巍 ，张子德 ，马俊莲 * (1.河北农业大学食品科技学院，河北保定 07 100 1；2.河北省食品质量监督检验研究院，河北石家庄 0 5005 1) 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 。 关键词：p H 值；β- 内酰胺酶；牛奶；青霉素；检测 Use of An Acid Meter for the Rapid Determination of β-Lactamase Residue in Milk 1 2 2 1 1, LIU Shan-shan ，ZH OU Zh en g ，ZH OU Wei ，ZHAN G Zi-de ，MA Jun -lian * (1. College of Food Science and Technology, Agricultural University of Hebei, Baoding 07 100 1, China； 2. Hebei Institute of Food Quality Supervision Inspection and Research, Shij iazhuang 05005 1, China) 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. Key words：pH v alue ；β-lactamase ；milk ；p