DHI测定专用防腐剂的研制  

Screening of the best preservative for DHI testing

作　　者：黄康东 马亚宾[2] 史芳舒 刘聚祥[1] 

机构地区：[1]河北农业大学动物医学院,河北保定071000 [2]河北省畜牧良种工作站,石家庄050061

出　　处：《中国乳品工业》2017年第8期26-29,共4页China Dairy Industry

基　　金：河北省现代农业产业技术体系奶牛产业创新团队;全国农业技术试验示范(奶牛生产性能测定)项目;奶牛精细化管理关键技术试验与示范(冀农科15021)

摘　　要：研制适于夏季高温长途运输条件下使用的DHI奶样检测专用防腐剂。采用安全、高效的溴硝丙二醇及具有优良防腐杀菌性能的叠氮钠作为主要成分,与尼泊金甲酯钠、青霉素、链霉素组成不同配方,通过分析不同配方对牛奶中乳脂率、乳蛋白率、乳糖率、体细胞数、尿素氮、β-羟丁酸、游离脂肪酸的影响,来筛选最佳组方。结果表明,溴硝丙二醇10 mg、叠氮钠25 mg为最佳组方,能够保证奶样在40℃高温条件下保质达7 d以上,对奶样的测定结果没有影响。To develop the preservative especiallyfor DHI testing keeping the milk samples from going bad under the condition of high temperature and long distance transportation in summer.The safe and efficient bronopol and theexcellent anticorrosive antiseptic properties of sodium azide were used as main ingredient combined with methyl paraben sodium, penicillin and streptomycin. Different compounds were designed. By analyzing effects of the compounds on the rates of butterfat, protein, lactose , somatic cell number, urea nitrogen,β -hydroxybuty rate, and nonesterified fatty acid, the best preservative formula was screened. The result indicated 10mg bronopol and 25 mg sodium azide was the best formula and can preserve the milk samples at least for 7 days under 40 degrees Celsius, and has no effect on the determination results of milk samples.

关 键 词：DHI防腐剂 乳脂率 乳蛋白率 体细胞数 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]