Microsoft Word 韩伟校对稿.doc

Size: px

Start display at page:

Download "Microsoft Word 韩伟校对稿.doc"

值太史
7 years ago
Views:

1 4 4 Vol. 4 No Journal of Food Safety and Quality Aug., 2013 * 韩伟, 张浩, 谢小珏, 张柳, 顾鸣 (, ) 摘要 : 目的方法,, 结果 min, 70 2 min 10 4 ~10 6 CFU/g 3~4,,,, 结论关键词 : ; ; Sanitary analysis and heating effect validating in processed pork and chicken by microfluidic chip electrophoresis separation method HAN Wei, ZHANG Hao, XIE Xiao-Jue, ZHANG Liu, GU Ming * (Shanghai Entry-Exit Inspection and Quarantine Bureau, Shanghai , China) ABSTRACT: Objective To verify the thermal processing of minced pork and chicken tenderloin by microfluidic chip electrophoresis separation method. Methods A labchip microfluidic technology Experion automated electrophoresis was used to validate heating effect in processed meat and meat products, and sanitary analysis was carried out simultaneously. Results The bacteria count in both samples was significantly decreased over 55 then up to 70 2 min process. With a 70 2 min process, the bacteria count could reduced 3~4 log from 10 4 ~10 6 CFU/g at the beginning, which could effectively control the bio-hazard of the products. Also, under such heating condition, the electrophoresis strip showed a significant difference between processed and unprocessed meat, which indicated the meat had been fully heated. Conclusion The microfluidic automated electrophoresis could be used as an effective and quick method to validate heating effect. KEY WORDS: processed meat; heating effect; microfluidic chip electrophoresis 1 引言,,, * 通讯作者 :,, gum@shciq.gov.cn *Corresponding author: GU Ming, Professor, Shanghai Entry-Exit Inspection and Quarantine Bureau, No.1208, Minsheng Road, Shanghai , China. gum@shciq.gov.cn

chicken by microfluidic chip electrophoresis separation method HAN Wei, ZHANG Hao, XIE Xiao-Jue, ZHANG Liu, GU Ming * (Shanghai Entry-Exit Inspection and Quarantine Bureau, Shanghai 200135, China)

2 4, : 1261,,, GB/T HACCP 70 2 min, 10 ; 100, 70 1 min, 70 1 min ( ) SDS- [1,2,3] -,,,,,,,, 30 min,,,, HACCP 2 材料与方法 2.1 样品 ; 2.2 培养基与试剂 ; 0.01 mol/l PBS ; ; ( ); Pro260 ( Bio-Rad ):, kda, Ladder kda 2.3 设备与仪器 Experion ( Bio-Rad ); ; Bagmixer100 ( Interscience ); ; ; ;,, 2.4 模拟样品制备 (20~25 ) 9, 10 g,,,, 50 5 min 55 5 min 60 2 min 65 2 min 70 2 min 80 1 min 90 1 min 99 1 min; ; 90 ml PBS, 1 min, 10 ml ; 9 min 0.5 h; 1 ml, 8000 r/min 20 min, 2.5 自然样品制备, 1,, 10 g,,, 90 ml PBS; Bagmixer 1 min, 10 ml ; 9 min 0.5 h; 2 ml, 2, 1 ml, ; 70,, 70 2 min,, 8000 r/min 20 min, 2.6 菌落总数的测定 (GB ) 2~3, 1 ml,

3 设备与仪器 Experion ( Bio-Rad ); ; Bagmixer100 ( Interscience ); ; ; ;,, 2.

3 Table 1 表 1 不同产品的加热方式温度要求与实测温度 The heating methods, temperature requirements and the measured temperature of different products min 70 1 min s; 10 s s; 70 1 min 1 ( ) ( ) 1 ( ) ( ) ( ) 15~20 ml,,, 2.7 加热程度的验证芯片的制胶和加样,, Pro260 : (G), (GS), ; 30 μl 1 μl, ; 4 µl 2 µl, 5 min ; 84 µl,,, 12 µl GS,, GS 6 µl,,,, (G) (GS) 12 µl, 运行分析 5 min,, ; ; /, ;, 3 结果与分析 3.1 加热条件对肉类蛋白质和卫生状况的影响 1, 1 Fig. 1 Effect of treatment method on the sanitary status of processed meats (18 ) CFU/g, CFU/g 50 5 min 55 5 min,, ; 60 2 min,, 70 2 min 4 3, 99.8%, ,, 1, 55 2 min 60 2 min 65 2 min 70 2 min, 55 2 min, 70 2 min, [4]

7.2 运行分析 5 min,, ; ; /, ;, 3 结果与分析 3.1 加热条件对肉类蛋白质和卫生状况的影响 1, 1 Fig. 1 Effect of treatment method on the sanitary status of processed meats (18 ) 2.

4 第4期韩伟, 等: 微流芯片电泳分离法对热加工猪肉及鸡肉的加热验证及卫生监控 1263 随着温度的进一步升高, 从 80 5 min 处理组里脊肉在 90 1 min 和 99 1 min 热处理下菌落总开始, 细菌数下降趋缓, 猪瘦肉糜由于起始菌量较高, 数均<10 CFU/g, 可能由于其污染菌中少有芽孢或孢仍有部分残留, 99 1 min 的处理条件下猪瘦肉糜的子, 且起始菌量较低细菌数为 40 CFU/g, 提示可能是由于产细菌芽孢及不同加热猪瘦肉糜和鸡里脊肉制备液的微流芯片真菌孢子的存在, 99 1 min 的处理可有效控制细菌蛋白电泳图, 如图 2, 3 所示: 随着中心温度的提高, 猪数量, 但并不能起到完全杀灭微生物的作用而冻鸡肉与鸡肉产品中的水溶性蛋白有明显的降解和变性 Fig. 2 Fig. 3 图 2 猪瘦肉糜水溶性蛋白的电泳图谱 Electrophoresis of soluble protein of minced pork 图 3 鸡里脊肉水溶性蛋白的电泳图谱 Electrophoresis of soluble protein of chicken tenderloin

不同加热猪瘦肉糜和鸡里脊肉制备液的微流芯片真菌孢子的存在, 99 1 min 的处理可有效控制细菌蛋白电泳图, 如图 2, 3 所示: 随着中心温度的提高, 猪数量, 但并不能起到完全杀灭微生物的作用而冻鸡

5 1264 4,,, 30%~34% 50%~55% 8 mol/l 10%~15% [5] ; 49.23%, 13.72%, 37.03% [6] 2 3, 50~60,,,,,, 70,,,,,,,,,,,, [7] 80~99,,, 80,,,,,, 25 kda, 4 5,,,,, 2,, <10 CFU/g,, 4 结论 10 6 CFU/g 10 4 CFU/g 70 2 min, 4 3 表 2 产品各处理组的菌落总数计数结果 Table 2 The total number of colonies of all treatment groups CFU/g CFU/g ( ) CFU/g / < < 微流芯片法对加热效果的验证应用 min,, 70 2 min ;, 25 kda, L: ; 1: ; 2: 70 2 min ; 3: ; 4: 70 2 min 4 Fig. 4 The verification of dumpling heating

min, 4 3 表 2 产品各处理组的菌落总数计数结果 Table 2 The total number of colonies of all treatment groups CFU/g CFU/g ( ) CFU/g 5.

6 4, : 1265 L: ; 1: ; 2: 70 2 min ; 3: ; 4: 70 2 min ; 5: ; 6: 70 2 min 5 Fig. 5 The verification of fried chicken heating, 99.8% Experion, 70 2 min,, 25 kda 70 2 min,,,, 参考文献 [1] SN/T [S]. SN/T Testing method of thermal denaturation protein in animal derived food [S]. [2],,,. [J]., 2007, 5: Fang SQ, Xu HY, Gao HW, et al. Study on the method for determining temperature of meat during heating process [J]. Meat Ind, 2007, 5: [3],,,. SDS-PAGE [J]., 2011, 11: Dong PY, Sun JX, Xu XL, et al. Research om identification of the endpoint temperature of aniamal tissue protein through sodium dodecyl sulfate-polyacrylamaide gel electrophoresis [J]. Sci Technol Food Ind, 2011, 11: [4] [J]., 2008,14: 63. Effective thermal inactivation conditions for avian influenza virus and Newcastle disease virus in poultry [J]. China Poultry, 2008, 14: 63. [5],,,. [J]., 2008, 5: Wang ZY, Liu H, Ma LZ, et al. Characteristics of porcine protein by heat treatment [J]. Food Sci, 2008, 5:

Study on the method for determining temperature of meat during heating process [J]. Meat Ind, 2007, 5: 15 17. [3],,,. SDS-PAGE [J]., 2011, 11: 65 68. Dong PY, Sun JX, Xu XL, et al.

7 [6],,,. [J]., 2005, 10: Zhou XS, Zhao MM, Lin W, et al. Study on Isolation and Protein Composition of Chicken Meat [J]. Food Ferment Ind, 2005, 10: [7],,,. [J]., 2004, 4: He Y, Zheng WJ, Liu X, et al. Detect methods on the endpoint heating temperature of meat and meat products [J]. Food Mach, 2004, 4: ( 责任编辑 : 赵静 ) 作者简介韩伟, 学士高级工程师, 主要研究方向为食品微生物检验和食品安全 hanw@shciq.gov.cn 顾鸣, 学士, 研究员, 主要研究方向为食品安全分析和风险 gum@shciq.gov.cn

He Y, Zheng WJ, Liu X, et al. Detect methods on the endpoint heating temperature of meat and meat products [J].

福建农业学报材料与方法药敏纸片及药品培养基菌种来源仪器检测抗菌活性的测定数据处理结果与分析种抗菌药物对临床分离鸡大肠杆菌的结果

福建农业学报材料与方法药敏纸片及药品培养基菌种来源仪器检测抗菌活性的测定数据处理结果与分析种抗菌药物对临床分离鸡大肠杆菌的结果福建农业学报律海峡刘建华潘玉善胡功政苑丽许瑞福建农业学报材料与方法药敏纸片及药品培养基菌种来源仪器检测抗菌活性的测定数据处理结果与分析种抗菌药物对临床分离鸡大肠杆菌的结果律海峡等外排泵抑制剂对鸡源大肠杆

Microsoft Word 韩伟 校对稿.doc

Microsoft Word 韩伟校对稿.doc