摘要
基于酶活测定及青霉素分解实验,研究了市售的生鲜牛乳抗生素分解剂中所含β-内酰胺酶活力、其在乳制品中最低检出限及其在液态乳制品中活力残留,结果表明,市售的四种生鲜牛乳抗生素分解剂(A、C、D及E)主要成分为β-内酰胺酶,其酶活力分别为5672590、1174215、1008126、1414437U/mL;经十万倍稀释后,可检出它们在乳中残留的酶活;经百万倍稀释后,只能检出A在乳中残留的酶活。巴氏杀菌和UHT可导致乳中残留的β-内酰胺酶活力损失近50%。73份牛奶样品中,原料乳中β-内酰胺酶检出率较高,占所检样品总数的12·33%;而巴氏杀菌乳和UHT乳样品β-内酰胺酶检出率较低,仅分别占所检样品的2·74%和1·36%。
Enzymatic activities of β-lactamases in antibiotic destroyer in raw milk,their detection limit in raw milk and their residues in milk products were investigated based on enzyme activity tests and penicillium decomposition tests.The results showed that the main component of four kinds of antibiotic destroyer（A、C、D and E）were β-lactamases and their specific enzymatic activities were 5672590、1174215、1008126、1414437U/mL,respectively.Their enzymatic activities can be detected after one hundred thousand times dilution in milk but enzymatic activity of A was only inspected after million times of dilution in milk.About 50% of β-lactamase activity added to milk remained after pasteurization and UHT process.9 raw milk samples of the 73 milk samples（12.33%）were positive for β-lactamases,but UHT and pasteurized milk samples only accounted for 1.36% and 2.74%,respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期355-357,360,共4页
Science and Technology of Food Industry
