影响培养基pH值稳定性的因素分析  

Analysis of affect fectors of medium pH stability

作　　者：宋昌彦[1] 施杨[1] 盛满钰[1] 

机构地区：[1]上海市食品研究所,上海200235

出　　处：《中国卫生检验杂志》2015年第9期1444-1448,共5页Chinese Journal of Health Laboratory Technology

摘　　要：目的了解不同因素对培养基pH值稳定性所造成的影响,为培养基的质量控制提供科学依据。方法分别配制供试培养基,每种分装4瓶,分为2组。每组中包含1瓶调整过pH值的培养基和1瓶未调整过pH值的培养基。分别在121℃和115℃下灭菌。采用精密pH计对14种培养基灭菌前后的p H值进行测定,并将结果进行比较。结果培养基pH值的变化随着测量时温度的降低而升高。培养基中含胨量的高低与pH值变化的绝对值呈反比关系,而含糖量的高低与其呈正比关系。不同灭菌温度和灭菌前是否加入校准试剂对培养基pH值变化的平均值均具有统计学意义。结论测量pH值时的温度、培养基的成分、灭菌时间与温度、灭菌前是否加入校准试剂等对培养基pH值的稳定性均有不同程度的影响。Objective In order to understand the impact of different factors on the medium pH stability control provide a scien- tific basis for the medium quality. Methods Culture medium were prepared respectively, and were dispensed four bottles. Four bottles of medium repackaging divided into two groups. Adjusted pH value of the medium and a bottle not been adjusted the pH value of the medium included in each bottle. 121 ℃ and 115 ℃, respectively sterilization. Precision pH meter determi- nation of pH, and the results were compared before and after sterilization sterilization of 14 kinds of media. Results Changes in medium pH value was increased with the decrease of the temperature measurement. Medium containing peptone amount correlated with the pH value of the absolute value of the change in inverse relationship, the proportional relationship, while the absolute value of the change of the level of sugar content and pH value. Calibration reagents whether to join the different sterilization temperature and sterilization were statistically significant. Conclusion When measuring the pH value, the temperature, medium components, sterilizing time and temperature, whether to join the calibration reagent, etc. before sterilization the medium all affected the stability of pH value in varying degrees.

关 键 词：培养基 PH值 培养基成分 灭菌时间 校准试剂 稳定性 

分 类 号：R446[医药卫生—诊断学]