乳制品中β-内酰胺酶快速检测方法的研究
详细信息Study on rapid detection method of β-lactamase in dairy products
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摘要: 利用Charm试剂盒建立快速检测β-内酰胺酶的方法,并以杯碟法作为比较,通过加标试验确定β-内酰胺酶在不同乳制品中的最低检出限,进而利用两种方法对样品进行检测,并以耐久性和耐热性试验研究样品存放时间和加热杀菌处理对β-内酰胺酶活性的影响。结果显示,β-内酰胺酶在快速检测法中的最低检出限为1.5×10-4～1.6×10-3U/mL（U/g）,而在杯碟法中则为2.0×10-5～1.6×10-4U/mL（U/g）,178份样品在两种方法中的β-内酰胺酶检出率相同,表明快速检测法具有与杯碟法相近的准确度与灵敏度。β-内酰胺酶的耐久性和耐热性试验表明,样品的存放时间对β-内酰胺酶的活性影响不大,但加热杀菌处理却明显地降低了β-内酰胺酶活性。Abstract: The purpose of this study was to establish a rapid detection method for detecting β-lactamase in dairy products.β-lactamase was added to different dairy products, and its detection limit was determined by rapid detection method and cylinder plate method respectively.Influence of storage time and heating treatment to the enzymatic activity of β-lactamase was investigated by durability and stability experiments.The detection limit of β-lactamase in rapid detection method was 1.5×10-4 ～1.6×10-3 U/mL (U/g) , and in cylinder plate method was 2.0×10-5 ～1.6×10-4 U/mL (U/g) .The β-lactamase positive rate of 178 samples detected by rapid detection method and cylinder plate method was identical.It suggested that the sensitivity and accuracy of two methods were similar.Results of durability and stability experiments showed that the influence of storage time to β-lactamase was not significant, but heating treatment decreased the enzymatic activity of β-lactamases obviously.
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