Method for detecting antibiotics in ultra-high temperature instantaneous processed acidic milk drink

Abstract

The invention relates to a method for detecting antibiotics in ultra-high temperature (UHT) instantaneous processed acidic milk drink. The method comprises the following steps: adding an alkaline reagent in the UHT acidic milk drink, regulating the pH value of the UHT acidic milk drink to 6.4-6.7 and using an antibiotic residue assay kit for detecting antibiotic residues in the UHT acidic milk drink by using the microbial culture method. The invention can further prepare a positive control milk by taking raw material milk which does not contain antibiotics or antagonists and adding the antibiotics, and the content of the antibiotics is detected with the UHT acidic milk drink with the regulated value of 6.4-6.7 under same conditions.

Description

technical field [0001] The invention relates to a method for detecting antibiotics in an ultra-high temperature instantaneous treatment (UHT) acid milk drink, and the acid taste of the acid milk drink is caused by adding acid food additives. In particular, it relates to a method for microbial detection of antibiotics in UHT yogurt drinks. Background technique [0002] The discovery of antibiotics has made a huge contribution to helping humans overcome major diseases, but drugs are double-edged swords, and antibiotics are no exception. The side effects caused by their wide-scale abuse have become a serious social problem and a major threat to human health. Big hidden danger. The abuse of antibiotics has shown three major consequences: first, a large number of drug-resistant bacteria have been produced, and the effect of antibiotics has become poor or safe; diseases that antibiotics can easily deal with are helpless in the face of "drug resistance", so they have to use More ...

AI Technical Summary

Problems solved by technology

[0005] As people have more and more diverse taste requirements for dairy products, UHT acid milk beverages such as yogurt and real fruit appear. These acid milk beverages are acidic products due to their low pH value. The pH value can reach about 4, which will lead to the microbial culture method for detecting antibiotics. Regardless of whether there are antibiotics in the sample, due to the acidity of the sample itself, the blue pH indicator turns yellow under acidic conditions, which will produce false negative results, causing Not for the purpose of detecting antibiotics

However, if the liquid phase method or liquid mass method is used for detection, the cost is dozens of times, and the detection time is almost two hours, but the microbial culture method only needs to add the sample to the microwell and wait for more than two hours. , just observe the results, and the inspectors can use these more than two hours to carry out other inspection work; while the liquid phase method or liquid mass method needs to carry out pre-treatment continuously during the inspection period of more than two hours, the inspectors can only do this work

At present, there is another method that can quickly detect antibiotics, called the colloidal gold test strip method, but this method is also limited to raw milk and finished white milk, and cannot be used for UHT acid milk beverage detection

[0006] At present, there is no domestic method for microbial detection of antibiotics in UHT acidic milk drinks, and there is no relevant national standard detection method