摘要
目的探索牛乳中氯霉素、甲砜霉素、氟苯尼考在不同条件下的降解情况,为生乳验收和质量控制提供指导。方法通过设置不同的实验因子(高温、光照、微生物、常温储存、冷藏储存和冷冻储存),考评600μg/L浓度下各因子对降解速度的影响。结果 121℃高温处理20 min后氯霉素、甲砜霉素、氟苯尼考浓度分别降低了12.7%、8.4%、9.5%,光照组与对照组无明显差异。在生乳基体中微生物影响下前3 d氯霉素、甲砜霉素和氟苯尼考的降解比例分别为97.5%、40.0%、40.0%,储存温度的影响随着储存温度的降低降解速度减弱,更多的是通过影响微生物的繁殖速度对降解速率产生影响。结论微生物对降解速度的影响显著,储存温度和高温的对降解产生一定影响,光照作用不显著。
Objective Onto investigate degradation of chloramphenicol, thiamphenicol and florfenicol under different conditions, so as to provide guide for milk collection and quality control. Methods According different factors such as high temperature, light, microorganism and storage temperature, the effects of different factors on degradation speed under 600 μg/L were evaluated. Results After 121 ℃ treatment for 20 min, the concentrations of chloramphenicol, thiamphenicol and florfenicol decreased by 12.7%, 8.4% and 9.5%. Compared to the control group, the light group had no obvious difference. The degradation rates of chloramphenicol, thiamphenicol and florfenicol were 97.5%, 40.0% and 40.0% in the first three days in raw milk, and the degradation rate decreased with the reduction of storage temperature. Actually it affected the degradation rate by affecting the propagation speed of microorga nisms.. Conclusion The effect of microorganism on degradation rate was significant, storage temperature and high temperature had some effect on degradation, but the effect of light was not significa nt.
作者
杨卫民
李燕杰
张琦
郭明刚
智丽慧
YANG Wei-Min;LI Yan-Jie;ZHANG Qi;GUO Ming-Gang;ZHI Li-Hui(Mengniu Dairy (Jiaozuo)Co.,Ltd.,Jiaozuo 454000,China)
出处
《食品安全质量检测学报》
CAS
2019年第3期721-729,共9页
Journal of Food Safety and Quality
关键词
牛奶
氯霉素
甲砜霉素
氟苯尼考
降解因子
微生物
储存温度
降解速率
dairy
chloramphenicol
thiamphenicol
florfenicol
degradation factor
microorganism
storage temperature
degradation speed
