脱盐乳清粉中抗生素假阳性的原因分析
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摘要
比较了4种定性检测抗生素的方法,并定量检测了脱盐乳清粉中的抗生素;另外,对引起脱盐乳清粉中抗生素假阳性的可能成分进行了添加实验和结果分析。
Four qualitative methods for antibiotic determination were compared, and the antibiotics in demineralised whey powder were analyzed quantitatively. Besides, the possible components of which can make false-positive results were analyzed by the mixed experiments.
Four qualitative methods for antibiotic determination were compared, and the antibiotics in demineralised whey powder were analyzed quantitatively. Besides, the possible components of which can make false-positive results were analyzed by the mixed experiments.
引文
[1]任国谱,肖连荣,彭湘莲.乳制品工艺学[M].北京:中国农业科学技术出版社,2013:450-461.
[2]Beaulieu M,Pouliot Y,Pouliot M.Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios[J].Journal of Food Science,1999:776-780.
[3]Yadav J S S,Song Y,Sridhar P,et al.Cheese whey:A potential resource to transform into bioprotein,functional/nutritional proteins and bioactive peptides[J].Biotechnology Advances,2015,33(6):756-774.
[4]刘广胜.应用进口脱盐乳清粉试制母乳化奶粉[J].食品工业科技,1992,(04):17-20.
[5]李晓东,蒋琛.我国婴幼儿配方奶粉生产技术的现状及展望[J].乳业科学与技术,2013,(02):52-54.
[6]孟令洁,任璐,杜凌.乳清蛋白在婴儿食品中的应用进展[J].乳业科学与技术,2008,(06):290-293.
[7]戴智勇,莫红卫,董玲,等.第4代婴儿配方奶粉的研制及应用[J].中国乳业,2015,(02):65-68.
[8]Walzem RL,Dillard CJ,JB G.Whey components:millennia of evolution create functionalities for mammalian nutrition:what we know and what we may be overlooking[J].Crit Rev Food Sci.Nutr,2002,42(4):353-375.
[9]Trabulsi J,Capeding R,Lebumfacil J,et al.Effect of aα-lactalbumin-enriched infant formula with lower protein on growth[J].European Journal of Clinical Nutrition,2011,65(2):167-174.
[10]张红梅,赖建强.乳清蛋白对婴幼儿生长发育影响的研究进展[J].中国食物与营养,2011,17(09):67-71.
[11]Darilmaz D O,Yavuz Beyatli.Acid-bile,antibiotic resistance and inhibitory properties of propionibacteria isolated from Turkish traditional home-made cheeses[J].Anaerobe,2012,18(1):122-127.
[12]杨吉霞,陈芝兰,贺稚非,等.牦牛奶酪中乳酸菌对抗生素的药敏性[J].食品科学,2014,35(17):176-180.
[13]Sozzi T,Smiley M B.Antibiotic Resistances of Yogurt Starter Cultures Streptococcus thermophilus and Lactobacillus bulgaricus[J].Applied and Environmental Microbiology,1980,40(5):862-865.
[14]郭凡财,耿卫东,张丹扬,等.酸奶发酵过程中抗生素对酸度的影响[J].生物加工过程,2010,8(05):25-29.
[15]李帅鹏,黄显会,许颖,等.高效液相色谱-串联质谱法测定牛(羊)奶中阿莫西林的残留[J].华南农业大学学报,2014,35(04):16-21.
[16]李帅鹏,郭春娜,孟蕾,等.高效液相色谱-串联质谱法检测牛奶中头孢洛宁残留[J].色谱,2014,32(05):519-523.
[17]Sun Z Z,Zhong J,Liang X B,et al.Novel mechanism for nisin resistance via proteolytic degradation of nisin by the nisin resistance protein NSR[J].Antimicrobial Agents and Chemotherapy,2009,53(5):1964-1973.
[18]Chen G Q,Lu F P,Du L X.Natamycin production by Streptomyces gilvosporeus based on statistical optimization[J].Journal of Agricultural and Food Chemistry,2008,56(13):5057-5061
[19]谷鸣.乳品工程师实用技术手册[M].北京:中国轻工业出版社,2009:312-320.
[20]佟会,邱树毅.季铵盐类抗菌剂及其应用研究进展[J].贵州化工,2006,(05):1-7.
[2]Beaulieu M,Pouliot Y,Pouliot M.Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios[J].Journal of Food Science,1999:776-780.
[3]Yadav J S S,Song Y,Sridhar P,et al.Cheese whey:A potential resource to transform into bioprotein,functional/nutritional proteins and bioactive peptides[J].Biotechnology Advances,2015,33(6):756-774.
[4]刘广胜.应用进口脱盐乳清粉试制母乳化奶粉[J].食品工业科技,1992,(04):17-20.
[5]李晓东,蒋琛.我国婴幼儿配方奶粉生产技术的现状及展望[J].乳业科学与技术,2013,(02):52-54.
[6]孟令洁,任璐,杜凌.乳清蛋白在婴儿食品中的应用进展[J].乳业科学与技术,2008,(06):290-293.
[7]戴智勇,莫红卫,董玲,等.第4代婴儿配方奶粉的研制及应用[J].中国乳业,2015,(02):65-68.
[8]Walzem RL,Dillard CJ,JB G.Whey components:millennia of evolution create functionalities for mammalian nutrition:what we know and what we may be overlooking[J].Crit Rev Food Sci.Nutr,2002,42(4):353-375.
[9]Trabulsi J,Capeding R,Lebumfacil J,et al.Effect of aα-lactalbumin-enriched infant formula with lower protein on growth[J].European Journal of Clinical Nutrition,2011,65(2):167-174.
[10]张红梅,赖建强.乳清蛋白对婴幼儿生长发育影响的研究进展[J].中国食物与营养,2011,17(09):67-71.
[11]Darilmaz D O,Yavuz Beyatli.Acid-bile,antibiotic resistance and inhibitory properties of propionibacteria isolated from Turkish traditional home-made cheeses[J].Anaerobe,2012,18(1):122-127.
[12]杨吉霞,陈芝兰,贺稚非,等.牦牛奶酪中乳酸菌对抗生素的药敏性[J].食品科学,2014,35(17):176-180.
[13]Sozzi T,Smiley M B.Antibiotic Resistances of Yogurt Starter Cultures Streptococcus thermophilus and Lactobacillus bulgaricus[J].Applied and Environmental Microbiology,1980,40(5):862-865.
[14]郭凡财,耿卫东,张丹扬,等.酸奶发酵过程中抗生素对酸度的影响[J].生物加工过程,2010,8(05):25-29.
[15]李帅鹏,黄显会,许颖,等.高效液相色谱-串联质谱法测定牛(羊)奶中阿莫西林的残留[J].华南农业大学学报,2014,35(04):16-21.
[16]李帅鹏,郭春娜,孟蕾,等.高效液相色谱-串联质谱法检测牛奶中头孢洛宁残留[J].色谱,2014,32(05):519-523.
[17]Sun Z Z,Zhong J,Liang X B,et al.Novel mechanism for nisin resistance via proteolytic degradation of nisin by the nisin resistance protein NSR[J].Antimicrobial Agents and Chemotherapy,2009,53(5):1964-1973.
[18]Chen G Q,Lu F P,Du L X.Natamycin production by Streptomyces gilvosporeus based on statistical optimization[J].Journal of Agricultural and Food Chemistry,2008,56(13):5057-5061
[19]谷鸣.乳品工程师实用技术手册[M].北京:中国轻工业出版社,2009:312-320.
[20]佟会,邱树毅.季铵盐类抗菌剂及其应用研究进展[J].贵州化工,2006,(05):1-7.