鱼肉中金黄色葡萄球菌标准样品的研制

Development of reference material of Staphylococcus aureus in fish

中文关键词:  鱼肉  金黄色葡萄球菌  标准样品

英文关键词:fish  Staphylococcus aureus  reference material

中文摘要:

      摘 要: 目的 研制鱼肉中金黄色葡萄球菌标准样品。方法 将一定浓度的金黄色葡萄球菌的菌悬液与10%的海藻糖溶液混合均匀，和经辐照灭菌的鱼肉按照1:2的比例分别分装到西林瓶中，采用真空冷冻干燥技术制备鱼肉中金黄色葡萄球菌的标准样品，采用单因素方差分析法，通过F检验和t检验对样品的均匀性和稳定性进行评估并研究其均匀性和稳定性。 结果 采用单因素方差分析法，通过F检验和t检验对样品的均匀性和稳定性进行评估经分析，Sbb（均匀性）=0.023<0.3σ，Sbb（短期稳定性）=0.016<0.3σ，Sbb （长期稳定性）=0.021<0.3σ （σ采用国际通用的标准差0.25），同时，|β1|均小于t （0.95,n-2）*s (β1)，不确定度为0.186 log10CFU/mL （k=2）。结论 实验数据表明，此次采用10%的海藻糖浓度以及真空冷冻干燥的方式研制出的鱼肉中金黄色葡萄球菌标准样品的均匀性和稳定性良好，满足预期用途，能够进行下一步研制。

英文摘要:

      Objective To develop reference material of Staphylococcus aureus in fish. Methods A certain concentration of Staphylococcus aureus bacterial suspension was mixed with 10% trehalose solution, and the irradiated fish meat was divided into vials at a ratio of 1:2, and the reference material of Staphylococcus aureus in fish meat were prepared by vacuum freeze-drying technology, the one-way ANOVA methodsingle factor analysis of variance was used to evaluate the homogeneity and stability of the samples by f-test and t-test. Results After analysis, Sbb (uniformity)=0.023<0.3σ and Sbb (short-term stability)=0.016<0.3σ, Sbb (long-term stability)=0.021<0.3σ (σ using the international standard deviation of 0.25), and |β1| is less than t-test, and the uncertainty is 0.186 log10CFU/mL (k=2). Conclusion The experimental data show that the reference material of Staphylococcus aureus in fish meat developed by 10% trehalose concentration and vacuum freeze-drying has good uniformity and stability, which meets the intended use and can be developed in the next step.