调味粉中霉菌的霍华德计数方法研究

Study on Howard Count Method of Moulds in Seasoning Powder

目的:拟对调味粉中霉菌进行霍华德计数方法研究。方法:对各类调味粉的前处理方式进行优化,建立统一的前处理方法。通过添加试验制备100%,50%,20%,6%四个范围的阳性样品,制备好的样品利用霍华德计数玻片计数含有霉菌菌丝的视野数。结果:所制备的阳性样品阳性视野的百分数在预期的范围之内,与添加结果相一致。结论:霍华德计数方法操作简便,对设施设备要求低,检测流程短,而且能够满足国外产品检测的需求,可以作为传统培养计数法的有效补充。

Objective： To study the Howard Count Method of mou.~ds in seasoning powder. Method： Through optimizing the pretreatment methods of all kinds of seasoning powder, a unified method is established. The positive samples are prepared at 100%, 50%, 20%, 6% levels by adding fungal hyphae to samples, and then counted by Howard slide. Result： The percentages of positive perspective are within the expected range and in consistent with the adding results. Conclusion： Howard Count Method is simple in operation, with low requirements for equipment and short detection process; it can be an effective supplement to traditional culture counting method.