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。
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.
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