摘要
为解决微生物法测定饮料中VB6试验操作复杂、影响因素繁多、试验成功率低的问题，该研究在GB／T5009．154—2003基础上，调整了标准曲线的制备方法及线性范围，改变了加菌方式，同时确定了菌液浓度、培养时间，并对2类饮料样品的采用不同水解时间处理后检测。结果表明，以60％-80％浓度的菌悬液H1％比例在培养基中混匀方式加菌有效提高试验效率；且在0-5ng浓度范围内，线性关系优于国标规定方法；在不同水解时间处理后强化维生素饮料检测结果基本一致，但乳制品饮料的结果偏差较大。由此得出强化维生素饮料可以不用水解，但乳制品饮料可以缩短水解时间后再进行检测的结论。
To optimize the measurement of V86 in beverage by microbiological method, on the basis of national standard method GB/T 5009.154-2003, this study adjusted the preparation method and linear range of standard curve, changing the way of adding bacteria, meanwhile determining bacterial concentration and incubation time. Under these optimum conditions that mixing 60%-80% transmittance of the bacterial suspension in the medium ratio to 1%, the efficiency of the experiment was improved; during 0-5 ng/mL, the linear relationship is better than the national standard method; the content of VB6 in vitamin functional beverages treated with different hydrolysis time was identical, but the content of VB6 in milk beverage treated by the same way showed inconsistent result. The optimum conditions for detecting VB6 in beverage by microbiological method gets excellent standard curve. When using microbiological method to measure VB6, vitamin functional beverages could not be hydrolyzed, but milk beveraqe not.
出处
《食品科技》
CAS
北大核心
2013年第11期272-275,279,共5页
Food Science and Technology
关键词
VB6
微生物法
酿酒酵母
VB6
microbiological method
Saccharomyces cerevisiae
