乳与乳制品中β-内酰胺酶的特性及检测方法

β-lactamase character and detected method in milk and milk product

研究了β-内酰胺酶的特性和检测方法;向复原乳中添加不同浓度的青霉素钠,从而确定β-内酰胺酶降解抗生素的最适比例;通过耐热性试验和耐久性试验来确定其稳定性;通过添加青霉素钠来检测β-内酰胺酶的含量。结果表明:β-内酰胺酶降解抗生素的最适比例为3瓶/t;β-内酰胺酶经100℃沸水处理后(90 s)和经长时间保存后(4℃,96 h)仍具有很强的抗生素降解能力;添加10-9 g/L青霉素钠,经37℃3 h静置反应后,添加的抗生素可被降解。了解β-内酰胺酶的特性后可以应用本方法检测乳与乳制品中β-内酰胺酶的比例。

Study on the character and detecting method of β-lactamase can degrade the antibioticr.Added different concentration benzylpenicillin sodium into in this experiment,to sure the optimal proportion of antibiotic degraded by the β-lactamase and determine the stability by the heat resistance and durability experiment;detected the content of β-lactamase by adding benzylpenicillin sodium.Results：The optimal β-lactamase ratio for degrading antibiotics was 3 bottles/t,It still keep strong antibiotics degrading ability by dealt with 100 ℃ water for 90 s or stored in 4 ℃,96 h;added 10ppb benzylpenicillin sodium which was degraded after set in 37 ℃ 3 h.Applied the method to detect β-lactamase content in milk or milk product after understanding the character of β-lactamase.