采用发光菌法评价果汁中亚硝酸钠生物毒性  

Application of Luminescent Vibrio fischeri to Evaluation of Toxicity of Sodium Nitrite in Fruit Juice

作　　者：郭柔杉[1] 李翔[2] 陈婧[2] 王坤[2] 周斌[2] 潘力[2] 

机构地区：[1]广东食品药品职业学院,广东广州510520 [2]华南理工大学生物科学与工程学院,广东广州510006

出　　处：《食品与发酵工业》2012年第2期198-202,共5页Food and Fermentation Industries

摘　　要：在研究亚硝酸钠与费氏弧菌发光抑制率存在相关性的基础上,建立了评价亚硝酸钠生物毒性的方法,并将其应用于果汁中亚硝酸钠综合毒性的检验。结果显示,发光强度抑制率与亚硝酸钠溶液质量浓度呈正相关,相关系数在0.953 3～0.957 3,最佳检测平衡时间为15 min,误差限范围在0.615 0～2.346 6;发光强度抑制率与果汁中亚硝酸钠质量浓度同样呈正相关,相关系数在0.955 5～0.997 0,最佳检测平衡时间为15 min,误差限范围在0.085 2～2.448 3。A method built on the basis of the toxicity effect of sodium nitrite on luminescent bacterium Vibrio fisheri was developed for determining the toxicity and content of sodium nitrite. Results showed that there was a posi- tive correlation between inhibitory rate of sodium nitrite against luminescent intensity of Vibrio fisheri and sodium ni- trite concentration in aqueous solution, with a correlation coefficient ranging within 0. 9533 - 0. 9573. The optimal balance time was 15min. Error limit range is 0. 6150 - 2. 3466. Inhibitory rate of sodium nitrite against luminescent intensity of Vibrio fisheri was also positively correlated with positive concentration in fruit juice, and the correlation co- efficient was between 0. 9555 and 0. 9970. The optimal balance time was 15min. Error limit range is 0. 0852 - 2. 4483. For the establishment of luminescent bacteria toxicity assay lays a foundation.

关 键 词：费氏弧菌 果汁 亚硝酸钠 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] R155.59[轻工技术与工程—食品科学与工程]