ATP发光技术测定辐照前脱水蔬菜和调味品的含菌量  

THE RAPID BIOLUMINESCENCE ASSAY METHOD FOR CONTENT OF BACTERIA IN DEHYORATED VEGETABLE AND CONDIMENT BEFORE RADIATION

作　　者：冯敏[1] 高岳[1] 吕海燕[1] 杨书华[1] 万定珍[1] 王泽港[1] 罗时石[1] 马飞[1] 葛才林[1] 

机构地区：[1]扬州大学江苏省作物遗传生理重点实验室,江苏扬州225009

出　　处：《核农学报》2005年第4期282-285,共4页Journal of Nuclear Agricultural Sciences

摘　　要：用ATP发光技术测定脱水蔬菜和调味品的初始含菌量,发现脱水蔬菜和调味品中细菌ATP的生物发光强度与其初始含菌量之间显著相关,从样品的制备到获得ATP发光强度结果的检测过程仅需1～2h。该技术可用于辐照灭菌前的微生物检测。The microbial colony-forming unit （cfu） in dehydrated vegetable and condiment was determined by using ATP bioluminescence method. The result showed that bioluminescence of ATP was correlative to the microbial cfu obviously. The detecting time was within 1 - 2h. This method could be applied to determine micro load of products before irradiation sterilization.

关 键 词：脱水蔬菜 调味品 初始含菌量 ATP生物发光 快速检测 发光强度 技术测定 辐照灭菌 ATP 含菌量 

分 类 号：TS201.3[轻工技术与工程—食品科学]