生物条法测定牛奶巴氏灭菌方法的发展

Parita A Mangroliya, Tanmay Hazra, Rohit G Sindhav, Kunal K Ahuja, Subash Prasad
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引用次数: 0

摘要

碱性磷酸酶(ALP)酶天然存在于原料奶中,它被用作确定牛奶是否适当巴氏杀菌的重要指标。然而,牛奶中碱性磷酸酶活性的测定要么耗时,要么需要复杂的仪器设备,这在印度农村乳制品或收集中心并不常见。目前的试验是基于ALP与对硝基苯基磷酸盐反应,在有水的情况下释放对硝基苯酚和无机磷酸盐。当对硝基苯酚与某种显色剂发生反应时,该条带的颜色由紫色变为灰色,这可以用肉眼看到。这条在室温下有九个月的保质期。
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Development of bio-strip based test for ascertain proper milk pasteurization
Alkaline phosphatase (ALP) enzyme is naturally present in raw milk which is used as a prominent indicator to determine proper pasteurization in milk. However, determination of ALP activity in milk either time-consuming or required sophisticated instrument facilities that are uncommon in India's rural dairy or collection centers. Present test is based on the ALP reaction with p-nitrophenyl phosphate to release p-nitrophenol and inorganic phosphate in the presence of water. When p-nitrophenol reacts with a certain chromogen, the strip's colour changes from purple to grey, which may be seen with the naked eye. This strip has a nine-month shelf life at room temperature.
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