牛奶中氯霉素、甲砜霉素、氟苯尼考降解因子浅析

The Analysis of degradation factor about Chloramphenicol Thiamphenicol、Florfenicol In Dairy

中文关键词:  乳制品  氯霉素  甲砜霉素  氟苯尼考  降解因子  高温  光照  微生物

英文关键词:dairy  chloramphenicol  thiamphenicol  florfenicol  degradation factor  high temperature  light  microorganism

中文摘要:

      通过设置不同的实验因子（高温、光照、微生物、常温储存、冷藏储存和冷冻储存），考评它们对降解速度的影响，总结生乳和成品牛奶中氯霉素、甲砜霉素、氟苯尼考的降解规律。结果表明高温只对降解速度产生有限的影响，光照对降解速率的影响不显著，微生物因子对降解速率影响最大，在生乳基体中前3天氯霉素、甲砜霉素和氟苯尼考的降解比例分别为97.5%、40.0%、40.0%，储存温度的影响次之，随着储存温度的降低降解速度减弱，储存温度更多的是通过影响微生物的繁殖速度对降解速率产生影响。

英文摘要:

      According set different factors such as high temperature、light、microorganism、storage temperature to evaluated the affection to degradation speed，then summarized the law of degradation about Chloramphenicol、Thiamphenicol、Florfenicol in dairy.The results indicated that the affection of high temperature was limited,the effect of light was n’t significant.The biggest affection caused by microorganism，the degradation rate of Chloramphenicol、Thiamphenicol、Florfenicol was 97.5%、40.0%、40.0% in the first three days in raw milk,secondly by storage temperature，the degradation decreased following the reduction of storage temperature ，Actually ittake effect according to affect proliferation speed of microorganism under different temperature.