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Process for detecting hydrolysis residue of antibiotic from dairy products

A detection method and technology for dairy products are applied in the detection field to achieve the effect of strong practicability

Active Publication Date: 2008-11-19
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Since the detection method of penicillin antibiotics enzymolysis residues in dairy products has not been reported, in order to ensure the quality and safety of raw milk and its products, there is an urgent need in this field for a method that can detect milk decomposing agents and antibiotic hydrolysis residues in milk and dairy products. Methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0109] Take milk as the product to be tested.

[0110] 1. Sample handling:

[0111] Take 100ml of the milk sample to be tested and heat it at 95°C for 10min;

[0112] Cool the sterilized samples to between 40°C and 45°C for later use;

[0113] At the same time, no anti-milk is set as a blank control sample, and it is processed by the same above-mentioned method for use;

[0114] 2. Fermentation:

[0115] Add 0.6U / L of YF-1 starter to the liquid dairy product sample to be tested and the blank control sample prepared above, shake well, and measure the initial pH value before fermentation; the YF-1 starter contains Streptococcus thermophilus and Lactobacillus bulgaricus starter cultures were provided by CHR Hansen.

[0116] Then put the sample into a constant temperature incubator at 43°C, ferment for 1 hour, take it out to cool, and stop the fermentation;

[0117] 3. Determination of pH value:

[0118] The difference between the pH value of the sample to be tested after th...

Embodiment 2

[0120] Milk powder was used as the product to be tested.

[0121] 1. Sample handling:

[0122] Weigh 13g of solid or powder sample, dissolve it in deionized water to 100ml (reconstituted milk);

[0123] Take 100ml of the reconstituted milk sample to be tested and heat it at 95°C for 10min;

[0124] Cool the sterilized samples to between 40°C and 45°C for later use;

[0125] At the same time, no anti-milk is set as a blank control sample, and it is processed by the same above-mentioned method for use;

[0126] 2. Fermentation:

[0127] Add 0.6U / L of starter containing Streptococcus thermophilus to the prepared sample to be tested and the blank control sample, shake well, and measure the initial pH value before fermentation;

[0128] Then put the sample into a constant temperature incubator at 43°C, ferment for 1 hour, take it out to cool, and stop the fermentation;

[0129] 3. Determination of pH value:

[0130] The difference between the pH value of the sample to be test...

Embodiment 3

[0132] Take milk as the product to be tested.

[0133] 1. Sample handling:

[0134] Take 100ml of the milk sample to be tested and heat it at 95°C for 10min;

[0135] Cool the sterilized samples to between 40°C and 45°C for later use;

[0136] At the same time, no anti-milk is set as a blank control sample, and it is processed by the same above-mentioned method for use;

[0137] 2. Fermentation:

[0138] Add 0.6U / L starter containing Lactobacillus bulgaricus (Lactobacillus bulgaricus) to the sample to be tested and the blank control sample prepared above, shake well, and measure the initial pH value before fermentation;

[0139] Then put the sample into a constant temperature incubator at 43°C, ferment for 1 hour, take it out to cool, and stop the fermentation;

[0140] 3. Determination of pH value:

[0141] The difference between the pH value of the sample to be tested after the fermentation and the initial pH of the fermentation (pH 2 ), the difference between the pH v...

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Abstract

The invention provides a method for detecting the hydrolysate of residual antibiotic, and is characterized in that the method comprises the following steps that: a dairy product to be detected and a blank control non-antibiotic milk sample undergo sterilization and cooling, and then ferment is added into the mixture so as to measure the initial pH value of the fermentation broth of the mixture; then, the mixture undergoes heat preservation at a temperature of between 40 and 45 DEG C for 1 hour, and the pH value of the fermentation broth is measured so as to calculate the difference value between the variation in pH value before and after fermentation and the variation value of non-antibiotic milk contrast sample; when the difference value is more than or equal to 0.3, the sample is judged as a positive sample. The minimum concentration of enzymolysis product detected by the method is equal to 10ppb; therefore, the method can realize sensitive and accurate detection of antibiotic enzymolysis residue in dairy products.

Description

technical field [0001] The invention provides a detection method, especially the detection of milk decomposing agent and antibiotic hydrolysis residue in dairy products, specifically a detection method of hydrolysis residue after a commercially available milk antibiotic decomposer acts on antibiotics. Background technique [0002] Since the national standard stipulates that raw milk must be "antibiotic-free" when purchasing raw milk, some illegal milk stations artificially use antibiotics to enzymatically hydrolyze the antibiotics left in the milk. This type of hydrolytic enzyme preparation and enzymatic hydrolyzate have not done relevant safety evaluations. There are direct or indirect security risks. [0003] During the feeding process of dairy cows, the drugs used for prevention and treatment are mainly antibiotics. However, such drugs still remain in the secreted milk for a period of time after stopping the drug. The use of milk with antibiotic residues exceeding the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/02
Inventor 安颖张志一
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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