A detection method of Staphylococcus aureus phenol-soluble regulatory protein in food
A staphylococcus and protein regulation technology, applied in measurement devices, instruments, scientific instruments, etc., can solve the problems of low resolution, inability to separate interfering substances, and high processing requirements, and achieve the effect of simple sample pretreatment
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Embodiment 1
[0039] Example 1: Liquid chromatography-quadrupole tandem time-of-flight mass spectrometry detection method for PSMs in Minute Maid Orange
[0040] Take 10 µL of food-borne Staphylococcus aureus preserved in glycerol, add 1 mL of TSB culture solution, mix well, put it into a constant temperature culture shaker (37°C, 200 rpm), and grow overnight. Take 100 µL of Staphylococcus aureus bacterial liquid grown overnight, add it to 2 g of Minute Maid Orange, and shake (37°C, 200 rpm) for 16 h. Put the fruit juice culture system in a high-speed centrifuge, centrifuge for 5 min, extract 1 mL of the supernatant, add 0.5 mL of n-butanol, shake for 2 h (37 ° C, 200 rpm), transfer the organic phase to a blank tube, and nitrogen at room temperature Blow dry, reconstitute with ultrapure water, and filter through a filter membrane with a pore size of 0.22 µm. The filtrate is sampled, and the sample is analyzed according to the chromatographic mass spectrometry conditions in the summary of t...
Embodiment 2
[0041] Example 2: The results of exploring the change curves of PSMα1 in different foods
[0042] In order to explore the growth rate of PSM in different foods, this study inoculated Staphylococcus aureus in TSB broth, milk and pork in different media. The concentration of PSMα1 was measured at 1 h, 2 h, 4 h, 6 h, 8 h, 16 h, 24 h, 32 h, 48 h after inoculation. The concentration change curve of PSMα1 is as follows Figure 6 shown. It can be seen from the figure that the growth rate of PSMα1 in the liquid culture medium TSB culture fluid and milk is faster, and the growth rate in sterilized boiled meat is slower.
[0043] The specific operation of the experiment is as follows:
[0044]TSB culture solution: Take 10 µL of food-borne Staphylococcus aureus preserved in glycerol, add 1 mL of TSB culture solution, mix well, put it into a constant temperature culture shaker (37°C, 200 rpm), and grow overnight. Take 100 µL of Staphylococcus aureus culture solution grown overnight, a...
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