乳中青霉素热稳定性和耐酸性的研究

Thermal stability and acid resistance of penicillin in milk

以新鲜牛乳为原料,采用Benedict法对乳中青霉素的热稳定性和耐酸性进行研究。结果表明,当达到灭菌温度后,青霉素的清除率为77.4%～87.1%。一定温度条件下,随着体系pH值的减小,青霉素的清除率增加,当体系pH值为5.4时,青霉素清除率高达96.8%～100%。

Thermal stability and acid resistance of penicillin in milk were studied.The results showed that the penicillin clearance was 77.4%- 87.1%,when the condition of heat treatment were 121 ℃,15 min and 140℃, 5 s. With increase ofpH in milk, the penicillin clearance were increase.When pH was 5.4 in milk, the penicillin clearance was 96.8%-100%.