Use of An Acid Meter for the Rapid Determination of β-Lactamase Residue in Milk

doi:10.7506/spkx1002-6630-201010045

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 216-218.doi: 10.7506/spkx1002-6630-201010045

• Analysis & Detection • Previous Articles Next Articles

Use of An Acid Meter for the Rapid Determination of β-Lactamase Residue in Milk

LIU Shan-shan1，ZHOU Zheng2，ZHOU Wei2，ZHANG Zi-de1，MA Jun-lian1,*

1. College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China；
2. Hebei Institute of Food Quality Supervision Inspection and Research, Shijiazhuang 050051, China

Received:2009-10-28 Revised:2010-03-17 Online:2010-05-15 Published:2010-12-29
Contact: MA Jun-lian E-mail:zhangzde@heinfo.net

Abstract

Abstract:

The principle that β-lactamase selectively decomposes β-lactam antibiotics like penicillin into acids leading to pH decline was considered to present a rapid and accurate method for the determination of β-lactamase residue in milk. β- Lactamase at a constant final concentration of 100 U/mL and penicillin were artificially added to antibiotic free milk and left to react for a certain period of time at an appropriate temperature. The optimal penicillin final concentration and reaction time and temperature were determined to be 10 mg/mL, 60 min and 33 ℃, respectively. The developed method exhibited a limit of detection of 8.92 U/mL.

Key words: pH value, β-lactamase, milk, penicillin, determination

CLC Number:

Q5
TS207.3

LIU Shan-shan1，ZHOU Zheng2，ZHOU Wei2，ZHANG Zi-de1，MA Jun-lian1,*. Use of An Acid Meter for the Rapid Determination of β-Lactamase Residue in Milk[J]. FOOD SCIENCE, 2010, 31(10): 216-218.

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Use of An Acid Meter for the Rapid Determination of β-Lactamase Residue in Milk

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