一种发酵乳中乳酸菌总数快速检测技术的研究

Research on a Rapid Detection Technology of Total Lactic Acid Bacteria in Fermented Milk

以还原法为理论基础,开发并建立一种应用于发酵乳饮料成品乳酸菌数指标的快速检测方法。本方法应用仪器记录了样品加入反应试剂后的颜色变化(RGB),通过数理统计分析,采用斜率法,以R值斜率表示样品颜色的变化速度。本研究对发酵乳样品进行了预处理,以符合刃天青还原法的反应条件。以GB 4789.35《食品安全国家标准食品微生物学检验乳酸菌检验》为标准,建立了R值斜率与乳酸菌菌落总数之间的标准方程,经验证本方法检测结果与GB 4789.35《食品安全国家标准食品微生物学检验乳酸菌检验》检测结果无显著差异。与现有标准方法相比,在时效性、运营成本等方面具有较大优势。

Based on the theory of REDOX reaction, develop and building a measure which applies to rapid test the total lactic acid bacteria in fermented milk. The method was testing continuously the color （RGB） of the milk samples which had been added reagents by instrument, and the rate of color change was showed as R slope by statistical analysis. This research suggested a method of sample pretreatment in order to fit for reduction reaction conditions As against The Standard Method （GB 4789.35National food safety standardFood microbiological examination： Lactic acid bacteria）,a standard curve was established to show the relation between R slope and total plate count. It was no significant difference between the two results of total bacteria measure apparatus and The Standard Method （GB 4789.35National food safety standardFood microbiological examination： Lactic acid bacteria）. Comparing with The Standard Method, this method has some advantages in aspect of lower operating cost and timeliness.