Microsoft Word _刘冬玲-二校

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1 7 3 Vol. 7 No Journal of Food Safety and Quality Mar., 2016 刘冬玲, 蒋 * 波, 陈奇知, 杨美成 (, ) 摘要 : 目的方法 GB , GB4789, 10 结果, 3 :, ;, 4, 结论,, 关键词 : ; ; ; Discussion on the method of microbiological test for health foods including Chinese herbal ingredients LIU Dong-Ling, JIANG Bo, CHEN Qi-Zhi, YANG Mei-Cheng * (Shanghai Institute for Food and Drug Control, Shanghai , China) ABSTRACT: Objective To analyze the rationality of the methods of colony counting and specified micro-organisms in microbial tests for health foods including Chinese herbal ingredients. Methods According to GB Health food microbial limit requirements, Chinese Pharmacopoeia 2010 Appendix microbial limit tests and GB4789 Food microbiological analysis, microbiological test methods of 10 kinds of health foods including Chinese herbal ingredients (tea in solid form and oral liquid) were validated. Results During the methodology validation by conventional method, antibiotic effects of 3 samples on microbial enumeration tests could be eliminated by neutralizing method rather than dilute method. However, antibiotic effects of 4 samples on test of specified microorganism (Staphylococcus aureus) could not be eliminated by the test methods. Conclusion Method of neutralizing agar medium is recommended in microbial enumeration. The positive control strains are also added in the whole experimental process. More reasonable methods which are set up to detect microbe in health foods including Chinese herbal ingredients by reference to Chinese Pharmacopoeia should be validated. KEY WORDS: Chinese herbal ingredients; health foods; method validation; microbiological test * 通讯作者 :,,, yangmeicheng@vip.sina.com *Corresponding author: YANG Mei-Cheng, Ph.D, Chief Pharmacist, Shanghai Institute for Food and Drug Control, Shanghai , China. yangmeicheng@vip.sina.com

2 引言, [1],,, [2,3],, [4-7] GB 4789 [8],, [9-12],,, [13], 10,, 2 材料与方法 2.1 材料和试剂材料 10 ( 1): (: ), (: ), (: ), (: ); : ( : 13F05A01A), (: KB115), (: KSR581215), (: TLJ0570), (: 14D02B06B), (: TAK0604) 培养基 (: E0326Y)7.5% (: ) ; (BS)(: ) ; (BPW, : )(LST)( : )(BGLB)(: ) ; (: )0.85%(: ) (: )Baird-Parker ( : )(TTB)(: )(XLD)(: ) 表 1 含中药成分的保健食品所含主要中药成分 Table 1 Chinese herbal ingredients in the tested health foods ()

3 3, : 菌种 (Escherichia coli) [CMCC(B) ] (Staphylococcus aureus)[cmcc(b) 26003](Bacillus subtilis)[cmcc(b) 63501] (Candida albicans)[cmcc (F) ](Aspergillusniger) [CMCC(F) 98003](Salmonella paratyphi B)[CMCC(B) ], 2.2 实验方法 2010 GB 菌液制备 : 1 ml 50~100 CFU : 1 ml 10~100 CFU 供试液制备 : 25 g 225 ml, 1:10 ; GB [14], (), 25 g(ml) 225 ml 7.5% ( 225 ml );, 25 g(ml) 225 ml, 1:10,, 1:10, 抑菌性筛查试验 ( 常规法 ) : 1 ml (50~100 CFU) 1 ml, ;, 70%, : 10~100 CFU ;,,, 抑菌性消除试验 ( 培养基稀释法中和法和两种方法联用 ), 70%,, : 1 ml 5 (0.2 ml/), 1 ml(50~100 CFU), 1 ml ;, ml : 80 [13,15], ;, 3 结果和讨论 3.1 筛查抑菌性的结果菌落计数 ( 常规法 ) 2, ( 2) %, ; 2, 70% 0; 1, 1 70%,, 70% 0, 控制菌检查 ( 常规法 ) ( 3), 10 6, ; 4,, 4

4 890 7 Table 2 表 2 菌落计数的回收率 ( 常规法 %) Recovery of microbial enumeration tests (general method%) Table 3 表 3 控制菌的验证结果 ( 常规法 ) Verification results of specified microorganisms (general method) (: ) 1:10 (10 ml) 1:10 (1 ml) 1:100 1:10(1 ml) 3.2 抑菌性消除的结果菌落计数 ( 培养基稀释法和中和法 ) 3 ( 0.2 ml/)( 0.1% 0.7% 80 ) ( 4): 70%, 2 ;, 70%, 70%, 控制菌检查 ( 培养基稀释法中和法和两种方法联用 ) 4 (7.5% 975 ml) 1( 0.1% 0.7% ml7.5% ) 2( 0.3%3% % 225 ml7.5%)/ 2 ( 0.3%3% % 975 ml7.5%) ( 5): 4,

5 3, : 891 表 4 菌落计数的回收率 ( 培养基稀释法和中和法 %) Table 4 Recovery of microbial enumeration tests (dilute method and neutralizing method %) Table 5 表 5 控制菌的验证结果 ( 培养基稀释法中和法等 ) Results of test for specified microorganisms (dilute method and neutralizing method, etc) : 1: 0.1% 0.7% 80 2: 0.3% 3% % 结论 10,, [4-7], (0.1% 0.7% 80),,,, 参考文献 [1]. [J]., 2011, 9: Jiang HT. Application study of edible and medicinal fungus in functional food [J]. Food Ind, 2011, 9: [2]. [J]., 2011, 32(21): Zhang B. Characteristics and safety of Chinese functional food materials [J]. Food Sci, 2011, 32(21): [3] [J]., 2013, 23(2): Fu YS. Discussion on microbial contamination condition and impact factors of 1257 health food samples [J]. Chin J Health Lab Technol, 2013, 23(2): [4],,. [J]. (), 2005, 18(2): Cheng LL, Sun M, Tu L. Inhibition mechanism of extract of cassiaobtusifolial to plantpathogens [J]. J Sichuan Univ Sci Eng (Nat Sci Ed), 2005, 18(2): [5],,. [J]., 2014, 23(2): Li J, Zhang XS, Fu CS. The development of traditional Chinese medicine in antibacterial [J]. Chin Pharm, 2014, 23(2): [6] Cutler RR, Wilson P. Antibacterial activity of a new, stable, aqueous extract of allicin against methicillin resistant Staphylococcus aureus [J]. Br J Biomed Sci, 2004, 61(2): 14. [7],,. [J]., 2002, 13(4): Qiu SC, Rong XG, Di DL, et al. The in vitro growth inhibition effect of coptis chinesis Frach (CCF) on bacteria [J]. Lishizhen

892 7 Med Mater Med Res, 2002, 13(4): 196198. [8] GB 4789.10-2010 [S].

Te YX, Wang WJ, Qi WJ, et al. Discussion on the method of microbiological examination for health(functional)foods hygiene [J].

Validation of method in microbial limit tests for health foods [J]. Chin J Pharm Anal, 2008, 28(2): 270274. [11],,,. [J]., 2013, 23(14): 29052908.

Chin J Health Lab Technol, 2013, 23(14): 29052908. [12]. ()[J]., 2012, 50(33): 6970. Wang GQ.

The Pharmacopoeia Committee. Chinese pharmacopoeia [M]. Beijing: China Medical Science Press, 2010. [14] GB 16740-2014 [S].

6 892 7 Med Mater Med Res, 2002, 13(4): [8] GB [S]. GB National food safety standard-food microbiological examination [S]. [9],,,. () [J]., 2008, 22(7): Te YX, Wang WJ, Qi WJ, et al. Discussion on the method of microbiological examination for health(functional)foods hygiene [J]. Chin Pharm Aff, 2008, 22(7): [10],,,. [J]., 2008, 28(2): Te YX, Gulibahaer T, Yang HS, et al. Validation of method in microbial limit tests for health foods [J]. Chin J Pharm Anal, 2008, 28(2): [11],,,. [J]., 2013, 23(14): Wang SJ, Liu WJ, Sun W, et al. Classification of validation method in microbiological test for health food [J]. Chin J Health Lab Technol, 2013, 23(14): [12]. ()[J]., 2012, 50(33): Wang GQ. Discussion on the method of health (functional) microbiological examination [J]. Chin Mod Doc, 2012, 50(33): [13]. [M]. :, The Pharmacopoeia Committee. Chinese pharmacopoeia [M]. Beijing: China Medical Science Press, [14] GB [S]. GB National food safety standard-health food [S]. [15],. 80 [J]., 2008, (7): Zhang GH, Yu L. Neutralization of antibacterial activity of drugs in microbial limit test by polysorbate 80 and lecithin [J]. Chin J Pharm Anal, 2008, (7): 作者简介 ( 责任编辑 : 杨翠娜 ) 刘冬玲, 主管技师, 主要研究方向为微生物学检验 @163.com 杨美成, 博士, 主任药师, 主要研究方向为实验室质量管理药物分析与微生物学检验 yangmeicheng@vip.sina.com

Microsoft Word 王似锦-二校 681

Microsoft Word 王似锦-二校 681 6 2 Vol. 6 No. 2 2015 2 Journal of Food Safety and Quality Feb, 2015 VIDAS 王似锦 *, 高春 ( ( ), 100035) 摘要 : 目的 (VIDAS) 方法 21 BPW BPW, VIDAS, 结果 21, BPW ; BPW 20 VIDAS GB, 95.2% 结论 VIDAS 96 h, VIDAS 48 h VIDAS,,