生鲜牛奶与消毒鲜牛奶中抗生素残留的检测比较  

Comparison of Antibiotics Residual in Fresh Milk and Disinfected Milk

作　　者：陈雪华[1] 

机构地区：[1]中国热带农业科学院分析测试中心,海南海口571101

出　　处：《热带农业科学》2007年第6期29-31,共3页Chinese Journal of Tropical Agriculture

摘　　要：根据抗生素对微生物的生理机能和代谢的抑制作用,选用微生物的TTC法和普通平板抑菌圈2种方法,通过8组试验分别对含抗生素的消毒鲜牛奶与不消毒鲜牛奶、不含抗生素的消毒鲜牛奶与不消毒鲜牛奶中抗生素的残留进行定性检测比较。结果表明,消毒牛奶与不消毒牛奶在TTC法中显色状态相同,在普通平板抑菌圈法中均出现直径大小相近的抑菌圈。说明经加热灭菌处理后的消毒鲜牛奶与生鲜牛奶一样,其抗生素残留依然存在,没有受到影响。Antibiotics have inhibitory action on the physiological function and metabolism of microorganisms. Two methods, i.e. the TTC method and the ordinary plate inhabitation zone method, were used to compare the antibiotics residual qualitatively in fresh milk and disinfected milk with or without antibiotics through 8 groups of experiments. The results showed that the fresh milk and disinfected milk had similar colored conditions derived from the TTC method, and that the diameter of the inhibition zones was almost the same for the fresh milk and the disinfected milk, indicating that the antibiotics residual was not affected and still existed in the disinfected milk through heating treatment as in the fresh milk.

关 键 词：牛奶 抗生素 残留 

分 类 号：TS207.5[轻工技术与工程—食品科学] S859.24[轻工技术与工程—食品科学与工程]