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. 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


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: