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Position: Home > Articles > Study on Decomposition of Penicillin in Milk by Ultrasonic Wave FOOD SCIENCE 2008,29 (9) 190-192

超声波对牛奶中青霉素的分解作用研究

作  者:
刘丽萍;赵丽红;徐洁;马勇
单  位:
渤海大学生物与食品科学学院
关键词:
青霉素;VC;牛奶;超声波;分解
摘  要:
研究超声波、超声波与VC协同分解青霉素的效果,发现超声波与VC的协同作用可以增强分解青霉素的效果。在细胞粉碎机占空比60、输出功率60%,处理时间8min,VC浓度0.1%条件下,对牛奶中含有≤1.0单位的青霉素的分解效果最佳。
译  名:
Study on Decomposition of Penicillin in Milk by Ultrasonic Wave
作  者:
LIU Li-ping,ZHAO Li-hong,XU Jie,MA Yong (College of Biotechnology and Food Science,Bohai University,Jinzhou 121013,China)
关键词:
penicillin;vitamin C;milk;ultrasonic wave;decomposition
摘  要:
The decomposition of penicillinin in milk by ultrasonic wave and by ultrasonic wave cooperated with vitamin C was repectively investigated in this study. Results showed that the antibiotics can be better decomposed by the cooperation of ultrasonic wave and vitamin C. The optimal decomposition efficiency can be accessed under the following the conditions of cell grinder duty cycle 60, output powder 60%, process time 8 minutes, vitamin C concentration 0.1% and penicillin content no higher than 1.0 unit.

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