生牛乳中β-内酰胺酶检测杯碟法的优化  

Optimization of Cup and Saucer Method for Determination of β-Lactamasein Raw Milk

作　　者：陆雯 俞琦娅 朱晗昀 童晓玲 李秀通 王珍 LU Wen;YU Qiya;ZHU Hanyun;TONG Xiaoling;LI Xiutong;WANG Zhen(Greentown Agrotech Testing Technology Co.,Ltd.,Hangzhou 310000)

机构地区：[1]绿城农科检测技术有限公司,杭州310000

出　　处：《食品工业》2023年第9期108-110,共3页The Food Industry

摘　　要：内酰胺酶能将牛乳中抗生素残留量降到限量标准,基于该原理,出现人为向乳及乳制品中加入β-内酰胺酶,营造“无抗奶”的假象,增加乳品行业的安全风险。而β-内酰胺酶杯碟法被认为是较为可靠的方法,但牛体本身会产生β-内酰胺酶及牛体本身感染某些抗性的微生物,这些微生物在体内不断表达分泌β-内酰胺酶类,致使出现假阳性现象。为准确控制生鲜牛乳的质量、提高检测准确性,需对生鲜牛乳中β-内酰胺酶杯碟法进行优化研究。在β-内酰胺酶杯碟法的基础上增加检测牛乳内源性β-内酰胺酶方法,排除内源性β-内酰胺酶的干扰,旨在为加强我国乳制品中的抗生素监测、解决乳品工业发展中面临的难题提供参考。β-lactamase can reduce the antibiotic residues in milk to the limit standard.Based on this principle,β-lactamase is artificially added into milk and dairy products to create the llusion of"no anti-milk',which increases the safety risk of dairy industry.The cup and plate method ofβ-lactamase is considered to be a more reliable method,but the cow itself producesβ-lactamase and the cow itself is infected with certain resistant microorganisms,which continuously secreteβ-lactamase in the body,resulting in false positive phenomenon.In order to accurately control the quality of fresh milk,the cup and dish method of β-lactamase in fresh milk is optimized.Based on the β-lactamase cup and plate method,add a method for detecting endogenous β-lactamase in milk to eliminate artificial false positive phenomenon,aiming to provide reference for strengthening antibiotic monitoring in dairy products in China and solving the problems in the development of dairy industry.

关 键 词：Β-内酰胺酶 生鲜牛乳 杯碟法 假阳性 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]