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A method for detecting amino acid decarboxylase activity of spoilage bacteria in food

A technology of spoilage bacteria and amino acids, applied in measuring devices, material analysis through optical means, instruments, etc., can solve problems such as adverse health effects, product safety hazards, carcinogenic effects, etc., and achieve qualitative detection, low supporting equipment, The effect of accurate qualitative detection

Inactive Publication Date: 2011-12-28
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Some biogenic amines are also precursors of nitrosamines, which have carcinogenic effects, so consumers who consume more biogenic amines can have adverse health effects
Some spoilage microorganisms in meat products will decarboxylate free amino acids to form biogenic amines under the action of amino acid decarboxylase, which will bring hidden dangers to product safety

Method used

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  • A method for detecting amino acid decarboxylase activity of spoilage bacteria in food
  • A method for detecting amino acid decarboxylase activity of spoilage bacteria in food
  • A method for detecting amino acid decarboxylase activity of spoilage bacteria in food

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Embodiment Construction

[0022] Combine below Figure 6 A method for rapidly detecting amino acid decarboxylase activity of spoilage bacteria strains in food proposed by the present invention is described in detail.

[0023] 1. Detection of common aerobic bacteria:

[0024] 1. Accurately weigh 50 mg of each standard substance of tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine, and use 0.4mol / L perchloric acid (HClO 4 ) to 50mL, and made into a 1mg / mL stock solution for later use. Take the above standard stock solutions respectively, and use 0.4mol / L HClO 4 Prepare biogenic amine mixed standard solutions with mass concentrations of 2.5 μg / mL, 5.0 μg / mL, 10.0 μg / mL, 25.0 μg / mL, 50 μg / mL and 100 μg / mL respectively.

[0025] Place the prepared mixed standard solutions of biogenic amines with different concentrations in each centrifuge tube, and add 500 μL of 0.25 mol / L Na in each centrifuge tube 2 HPO 4 , 50μL of 4mol / L NaOH and 1mL of 2.5mg / L dans...

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Abstract

A method for detecting amino acid decarboxylase activity of spoilage bacteria in food belongs to the technical field of agricultural products. First, spoilage bacteria are isolated from food, fermented to obtain strain fermentation liquid, and then inoculated into a liquid medium containing amino acids to obtain biogenic amine detection. Use the spoilage bacteria fermentation liquid, and then obtain the supernatant of the sterile body by centrifugation, add Na2HPO4, NaOH and dansyl chloride to the supernatant and the mixed standard solution of biogenic amines, and obtain the derivatives of spoilage bacteria biogenic amines in a water bath under dark conditions. Derivative samples of samples and standard biogenic amines; after pointing and drying, put them into the development tank, wait for the developer to expand to 17cm from the sample point, take them out and dry them, then use automatic gel imaging analysis under ultraviolet light to take pictures respectively, and compare them Yes, determine the type of biogenic amine in the sample according to the Rf value, and judge the amino acid decarboxylase activity of the strain. The invention is convenient and quick, has low cost and can accurately realize the qualitative detection of biogenic amine.

Description

technical field [0001] The invention belongs to the technical research field of agricultural products, and in particular relates to a method for detecting amino acid decarboxylase activity of spoilage bacteria in food. Background technique [0002] Biogenic amines are a class of low-molecular-weight organic bases produced by the decarboxylation of certain amino acids due to the activities of microorganisms. An appropriate amount of biogenic amines contributes to the normal physiological functions of humans and animals, but an excessive increase in the content of biogenic amines in human organs will interfere with the normal functions of the nerves, gastrointestinal system and blood pressure. Some biogenic amines are also precursors of nitrosamines, which have carcinogenic effects, so consumers who consume more biogenic amines will have adverse health effects. Some spoilage microorganisms in meat products will decarboxylate free amino acids to form biogenic amines under the ...

Claims

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Application Information

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IPC IPC(8): G01N21/84
Inventor 刘芳徐为民王道营诸永志陆鹏
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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