摘要
设食品中细菌ATP(三磷酸腺苷)提取液发光强度值与含菌量的比值为比发光强度,研究基于细菌ATP比发光强度检测辐照食品的影响因素。结果表明:中等强度振板0.2 min适宜ATP充分反应于检测;当细菌ATP提取液的颜色较深时,可以通过稀释提取液的方式减轻颜色对检测结果的影响;而调味处理对检测结果的影响较大,去除或减轻调味品影响的方法还有待进一步研究。
It is assumed that the ratio of bioluminous intensity of bacterial ATP extracted from food to colony is the bioluminescence intensity ratio,and the factors affecting the detection of irradiated food based on the bioluminescence intensity ratio are explored preliminarily.The results show that under the experimental conditions,it is suitable to oscillateplate moderately for0.2 minutes for full reaction of bacterial ATP extraction.Diluting ATP extracting fluid is one way to reduce the influence of color on the detection results,if the color of extracting fluid is deep.Meanwhile,flavoring treatment has great influence on the detection result,and the methods to remove or reduce the influence remains to be studied further.
出处
《金陵科技学院学报》
2017年第3期85-88,共4页
Journal of Jinling Institute of Technology
基金
江苏省农业科技自主创新资金项目(CX(14)5075)
关键词
细菌ATP
辐照食品
比发光强度
影响因素
bacterial ATP
irradiated food
the bioluminescence intensity ratio
influencing factors
