中国乳业 ›› 2021, Vol. 0 ›› Issue (9): 102-105.doi: 10.12377/1671-4393.21.09.19

• 质量安全 • 上一篇    下一篇

乳制品中碱性磷酸酶检测的影响因素及控制措施

周玲1, 徐广新2   

  1. 1 扬子江药业集团南京海陵药业有限公司,江苏南京 210046;
    2 扬州市扬大康源乳业有限公司,江苏扬州 225004
  • 出版日期:2021-09-25 发布日期:2021-09-29
  • 作者简介:周 玲（1990-）,女,江苏南通人,硕士,助理工程师,研究方向为功能性产品研究与开发;徐广新（1990-）,男,江苏仪征人,硕士,工程师,研究方向为乳制品加工与开发。
  • 基金资助:
    江苏省现代农业（奶牛）产业技术体系建设专项资金[JATS（2020）235]

Influencing Factors and Control Measures of the Determination of Alkaline Phosphatase in Dairy Products

ZHOU Ling1, XU Guangxin2   

  1. 1Yangzi River Pharmaceutical Group Nanjing Hailing Pharmaceutical Co.,Ltd,Nanjing Jiangsu 210046;
    2Yangzhou Yangda Kangyuan Dairy Co.,Ltd., Jiangsu Yangzhou 225004
  • Online:2021-09-25 Published:2021-09-29

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摘要： 牛奶中含有大量的碱性磷酸酶（ALP）,由于其热稳定性略高于乳中的大部分致病微生物,比如结核杆菌、李斯特菌等,因此,乳品企业将其作为巴氏杀菌热处理评估的活性指标。但其不但易受到牛奶成分,尤其乳脂肪的影响,而且牛奶中微生物内源性ALP和贮存过程中ALP复活均会影响最终结果的判定。本文对影响ALP检测的影响因素进行分析,并就检验过程中人员培训、设备选定、检验比对、数据库建立等方面提出相关控制措施,确保检验结果的准确性。

关键词: 碱性磷酸酶（ALP）, 乳脂肪, 复活

Abstract: Milk contains a large amount of alkaline phosphatase. Because its thermal stability is slightly higher than that of most pathogenic microorganisms in milk,such as Mycobacterium tuberculosis and Listeria,it is used as the activity index of pasteurization heat treatment evaluation. But it is easily affected by milk components, especially milk fat and additives. In addition,the endogenous alkaline phosphatase of microorganisms in milk and the reactivation of alkaline phosphatase during storage will affect the judgment of the final result. This paper expounds the inspection process through personnel training,equipment selection,inspection comparison,database establishment and so on.

Key words: alkaline phosphatase, milk fat, resurrection

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ISSN 1671-4393
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