CN107328767A - The quick determination method of peroxidase in a kind of guaranteed milk - Google Patents

Abstract

The invention discloses a rapid detection method for peroxidase in milk, which comprises the following steps: pretreatment: take milk and divide it into multiple parts, and perform different heat treatments to form a plurality of samples with different treatments; cooling: after the sample treatment is completed, cool the to below 40°C; color development record: add hydrogen peroxide and p-phenylenediamine to react, record the changes in time, the different colors of each sample, record the treatment conditions in step 1 and the color of the final milk sample, and make a one-to-one correspondence; test and Comparison: take pasteurized milk, add hydrogen peroxide and p-phenylenediamine, the ratio of hydrogen peroxide and p-phenylenediamine is the same as step 3; shake well, react for 1-10 minutes; and the color data obtained in step 3 and The pretreatment conditions were compared to obtain the heat degree of milk during pasteurization and the residual amount of peroxidase.

Description

A rapid detection method for peroxidase in high-quality milk

technical field

The invention relates to a method for detecting peroxidase, in particular to a method for rapidly detecting the content of lactoperoxidase in pasteurized milk, belonging to the field of detection and analysis of dairy products.

The present invention also covers a rapid analysis and verification method for the pasteurization treatment of milk, which can quickly verify the pasteurization treatment temperature and treatment effect of milk, so as to ensure the best pasteurization effect and minimize the loss of nutrients reduce.

Background technique

Lactoperoxidase (LP) is a heme protein naturally present in milk, especially abundant in colostrum. LP has antibacterial activity and can prolong the shelf life of fresh milk without refrigeration. However, the heat treatment process of pasteurization and ultra-high temperature sterilization will lead to the inactivation of lactoperoxidase, resulting in the loss of natural protection of normal temperature dairy products after sterilization. Therefore, monitoring the lactoperoxidase in dairy products can control the quality of dairy products and prolong the safe storage period of dairy products.

In most countries, the indicator for judging the upper limit of pasteurization is LP, which is an endogenous enzyme that is relatively stable to heat. The peroxidase system in milk can not only inhibit certain bacteria for a certain period of time, but also kill Gram-negative bacteria such as Salmonella and Pseudomonas. At present, there is no corresponding rapid detection method to determine whether lactoperoxidase is retained and the ratio of retention, and there is no method to quickly compare and judge the heat intensity of pasteurized milk.

Although, there are also some research reports on the detection and analysis methods of peroxidase in food, these detection methods can be roughly divided into: ABTS detection method, TMB detection method and guaiacol detection method. The above three detection methods are standardized detection and analysis methods, which have a good detection effect on peroxidase and high accuracy, but the detection process requires the use of large-scale equipment, and the detection and analysis process is also extremely complicated. , which is not conducive to the needs of rapid analysis.

There are also people who try to design a test paper detection method for the detection and analysis of peroxidase, but the test paper uses many and complex components, has poor stability, and the detection effect is affected by the quality fluctuation of the test paper. Providing high-quality test strips usually means higher costs. For companies that produce a large number of fresh dairy products, it is often difficult to apply such test strips to each batch of product testing.

In fact, no one has conducted a correlation study on the existence of lactoperoxidase and the heat treatment process of milk pasteurization. Although it is known that the pasteurization process will lead to the inactivation of lactoperoxidase, it has not paid enough attention.

Contents of the invention

The purpose of the present invention is to overcome the deficiency of the rapid detection and analysis method of lactoperoxidase existing in the prior art, and the defect of insufficient application of the detection and analysis of lactoperoxidase, and to provide a kind of peroxidase in milk rapid detection method.

In order to realize the above-mentioned purpose of the invention, the present invention provides the following technical solutions:

A rapid detection method for peroxidase in milk, a lactoperoxidase detection method, comprises the following steps:

(1) Pretreatment: Take cow's milk and divide it into multiple parts, and perform different heat treatments to form multiple samples with different treatments. Preferably, multiple milk samples are not heated or heated to 60-85° C. to form multiple samples with different treatments. Preferably, the heating method is water bath heating.

(2) Cooling: After the sample processing is completed, cool down to below 40°C.

(3) Color development record: add hydrogen peroxide and p-phenylenediamine to react, record the different colors of each sample over time, record the treatment conditions in step 1 and the color of the final milk sample, and make a one-to-one correspondence. Preferably, the test result can also be compared with the standard color card and recorded into a queryable data table.

(4) Test and comparison: take pasteurized milk, add hydrogen peroxide and p-phenylenediamine, the ratio of adding hydrogen peroxide and p-phenylenediamine is the same as step 3; shake well, and react for 1-10 minutes.

Compared with the color data obtained in step 3 and the pretreatment conditions, the degree of heating of the milk during pasteurization and the residual amount of peroxidase are obtained.

Further, take the milk/raw milk sample and add hydrogen peroxide and p-phenylenediamine, the ratio of adding hydrogen peroxide and p-phenylenediamine is the same as step 3; shake well, react for 1-10 minutes; and the color data obtained in step 3 and pretreatment conditions By comparison, whether the raw milk sample has been heat-treated, the degree of heat treatment, and the residual amount of peroxidase are obtained. The obtained result is a qualitative conclusion based on the color comparison whether the sample is heat-treated, and the heat-treatment intensity is within a certain known (step 3 test sample pretreatment) intensity range. This conclusion can guide the optimization of milk pasteurization heat treatment Strength of.

The rapid detection method of peroxidase of the present invention casts aside conventional purification treatment and large-scale equipment detection and analysis process in the prior art, and directly utilizes active peroxidase in raw milk to decompose hydrogen peroxide and react with p-phenylenediamine The reaction immediately turns into blue-blue characteristic for detection and analysis.

The content of peroxidase in pasteurized milk is calculated by color comparison, and the result may be a result of an interval range, which is different or different from traditional chromatography and instrument methods. Although the result may be within an interval (based on the colorimetric result being ahead of two known data color development results), it can roughly reflect the degree of heat treatment of the material and the residual amount of peroxidase in it.

According to raw milk heated to a certain temperature, the peroxidase is destroyed and inactivated, and there is no color change, but as the storage time becomes longer, a small amount of residual peroxidase reaction gradually turns into light blue-gray and other important characteristics. Take the same raw milk without heating or heating it to different temperatures. According to the color change and discoloration time after cooling, record the important characteristics to obtain a standard colorimetric scheme, and then compare the actual detected color development with the colorimetric card for qualitative analysis. It reflects whether the raw milk has been heat-treated or the degree of heat treatment, the heat degree of pasteurized milk and the residual amount of peroxidase. Although the accuracy of the detection results is not as good as the detection and analysis results of large-scale equipment, compared with the cumbersome detection process and redundant detection cycle of large-scale detection equipment, fast and efficient detection is achieved, so it can be called a fast detection method, which has more practical application value .

Further, in step 1, after taking the milk and dividing it into multiple parts, at least divide it into 4-15 parts, at least one part of which is not heat-treated. Preferably, it is divided into 7, 8, 9, 10, 11, 12, 13, 14, 15, 16 or 17 parts, and multiple different heat treatment temperature points are set to carry out extensive and differentiated pretreatment.

Further, in step 1, after taking the milk and dividing it into multiple parts, set the samples and perform pretreatment according to no heating and water bath heating to 60°C, 70°C, 75°C, 79°C, 80°C, 81°C, 82°C, and 85°C respectively. The set sample points set more processing temperature parameter points near the pasteurization temperature, which can better realize the need for precise control. The denaturation temperature range of lactoperoxidase, which is mainly monitored, realizes the precise control of the detection results. Set more temperature points in the range of 80-85°C. In this range, the discoloration of milk varies greatly. The residual amount of peroxidase is sensitive to temperature fluctuations. More temperature points are more conducive to the subsequent distinction and comparison of data. .

Further, in step 2, after the treatment is completed, quickly cool to below 37-45°C, preferably below 40°C, to prevent the peroxidase from causing more damage during the residence time of the peroxidase in the temperature range from the heat treatment temperature to the cooled temperature during the process of lowering the milk temperature. Uncontrollable deterioration and damage, improve the accuracy and consistency of detection and establishment of peroxidase, and avoid heat-treated samples with higher temperature from being damaged by heat deterioration for a longer period of time. In the temperature range below 40°C, generally peroxidase has good biological stability and is not easy to deteriorate and destroy. The cooling time to below 40°C should not exceed 5-300 seconds, preferably not exceed 10-200 seconds, and the cooling rate is preferably within 10-60 seconds to cool the sample below the target temperature. For example, the cooling rate may be to cool below the target temperature within 10, 12, 15, 18, 20, 23, 25, 28, 30, 35 or 40 seconds.

Preferably, it is best to use water cooling for cooling. Water cooling is simple, convenient and easy to implement, and has fast cooling speed and good effect. Preferably, for example, the cooling can be carried out by washing with running water. Running water flushing can be carried out with tap water, and the cooling speed of running water flushing is fast, simple and easy.

Further, in step 2, the temperature drop rate of the cooling process is consistent with the temperature change rate of the pasteurization process in the milk production process, or is close to the control parameter conditions in the milk production process. Control the cooling rate to make it consistent with production, better correspond to production changes, improve the accuracy required for rapid detection in the production process, and ensure the quality of milk produced. That is to complete the corresponding cooling to below 40°C according to the cooling time of pasteurization.

Further, every 1-6 months, update steps 1-3, summarize and record the corresponding relationship between the processing conditions and the color of the final milk sample. There may be some differences in the denaturation and inactivation of milk endoperoxidase at different times or in different batches during the pasteurization process. Repeated calibration at regular intervals can improve the accuracy of the detection method, and at the same time Improve the sensitivity of monitoring analysts to data, and improve the search and correction of detection errors.

At the same time, it also provides a rapid analysis and verification method for the pasteurization conditions (temperature, time) of dairy products based on the rapid detection and analysis of lactoperoxidase for research and verification of the pasteurization degree/effect.

The main feature of pasteurization is that the sterilization temperature is relatively low, which can well keep the nutrients in milk from being destroyed and lost, and improve the nutritional value of dairy products. But any heat treatment will lead to the loss of some nutrients, so it is generally hoped that the temperature of pasteurization should be controlled as low as possible to reduce the loss of nutrients. However, the pasteurization temperature should not be too low to ensure that the pasteurization completely kills the microorganisms in the milk.

In order to study the synergy between pasteurization and the above-mentioned retention of peroxidase in milk, realize that dairy products can retain peroxidase as much as possible, and improve the inherent antibacterial/bactericidal properties of milk during storage, Provide a better shelf life of fresh milk, reduce the requirements for storage conditions or reduce the use of antibacterial ingredients. There is an urgent need for a detection method that can reversely analyze the pasteurization effect and study the optimal condition parameters of pasteurization. Alternatively, a method for precisely reverse-analyzing pasteurization temperatures during production.

A method for detecting pasteurization temperature, using steps 1-3 of the above-mentioned rapid detection method for peroxidase to establish a comparison chart of the relationship between the temperature of the reaction and the color development of the last processed milk, by analyzing the color of the milk after pasteurization Color development, get the temperature of pasteurization, verify the real temperature of sterilization, improve the effect of production and the consistency of products.

A pasteurization temperature detection method, comprising the following steps:

(1) Pretreatment: Take cow's milk and divide it into multiple parts, and perform different heat treatments to form multiple samples with different treatments. Preferably, multiple milk samples are heated to 60-85° C. to form multiple samples with different treatments. Preferably, the heating method is water bath heating. Preferably, the treatment time during the heat treatment is the same as the pasteurization time. Or the difference between the heat treatment time and the pasteurization time is within 1-10 seconds, preferably the error is within 2-8 seconds, such as the error controlled within 4, 5, 6, and 7 seconds.

(2) Cooling: After the sample processing is completed, cool down to below 40°C. Preferably, when cooling, the cooling rate is consistent with the cooling rate in the pasteurization process, or the error is less than 1%-40%, preferably the cooling rate difference is less than 1%-30%. Preferably, water cooling is used for cooling.

(3) Color development record: add hydrogen peroxide and p-phenylenediamine to react, record the different colors of each sample over time, record the treatment conditions in step 1 and the color of the final milk sample, and make a one-to-one correspondence.

(4) Test and comparison: take pasteurized milk, add hydrogen peroxide and p-phenylenediamine, the ratio of hydrogen peroxide and p-phenylenediamine is the same as step 3; shake well, and react for 1-10 minutes;

Compared with the color data obtained in step 3 and the pretreatment conditions, the pasteurization temperature is calculated.

For the detection method of the pasteurization temperature in the present invention, according to the deterioration characteristics of peroxidase, the sample pretreatment is firstly designed to realize the accurate known heat treatment temperature of the milk sample, and then the existing sample is subjected to hydrogen peroxide and p-phenylenediamine. Color reaction, record the characteristic reaction parameters. Finally, according to the color comparison between these characteristic reaction parameters and the actual pasteurized milk, the intensity of pasteurization in the production process is calculated. The intensity (temperature, time) of pasteurization can be accurately known through the calculation method of the present invention, and then the parameters of pasteurization can be adjusted to realize further optimization of the dairy product processing technology and provide better high-quality dairy products.

Compared with prior art, the beneficial effect of the present invention:

1. The rapid detection method of peroxidase of the present invention omits the disadvantages of the existing large-scale equipment detection and analysis method, and adopts the colorimetric method to quickly verify the retention of peroxidase in milk, which has good pertinence , the detection efficiency of peroxidase in milk has been greatly improved.

2. The rapid detection method of peroxidase of the present invention can be used to study the pasteurization intensity of high-quality milk, better optimize the pasteurization parameters, make the nutrients in the milk better retained, and reduce the high-temperature treatment process Nutrients are lost.

3. The detection method of the present invention can determine whether the raw milk sample has been subjected to heat treatment and the degree of heat treatment, as well as the residual amount of peroxidase, providing a new and reliable detection method for the detection of milk quality.

Description of drawings:

Fig. 1 is the rapid detection result of peroxidase in embodiment 1.

Fig. 2 is the rapid detection result of peroxidase in embodiment 2.

Fig. 3 is the rapid detection result of peroxidase in embodiment 3.

Fig. 4 is the rapid detection result of peroxidase in embodiment 4.

Fig. 5 is the rapid detection result of peroxidase in embodiment 5.

Fig. 6 is the rapid detection result of peroxidase in embodiment 6.

detailed description

The present invention will be further described in detail below in conjunction with test examples and specific embodiments. However, it should not be understood that the scope of the above subject matter of the present invention is limited to the following embodiments, and all technologies realized based on the content of the present invention belong to the scope of the present invention.

【Example 1】

Rapid detection of peroxidase in milk

Establish the relational formula: Take 90ml of milk and divide it into 9 equal parts, put it in 9 test tubes, heat it to 60°C, 70°C, 75°C, 79°C, 80°C, 81°C, 82°C, 85°C without heating or in a water bath, keep 15 seconds. Then, run water from the tap to cool down to below 40°C. Add 0.5ml of hydrogen peroxide and 0.5ml of p-phenylenediamine to react, record the change of time, the different colors of each sample, and record the color development state and color development time corresponding to the previous heat treatment temperature.

Table 1: Peroxidase test results

Heating temperature (℃) Color changes Peroxidase Results color change time no heating become dark blue positive change color immediately 60 become dark blue positive change color immediately 70 become dark blue positive change color immediately 75 become light blue positive change color immediately 79 become light blue positive change color immediately 80 Does not change color feminine Put it on for 3-4 minutes and start to turn light gray 81 Does not change color feminine Put it for 5 minutes and start to turn light gray 82 Does not change color feminine Put it on for 10 minutes and start to turn light gray 85 Does not change color feminine Put it for 20 minutes and start to turn light gray Pasteurized Milk** Does not change color feminine Put it for 20 minutes and start to turn light gray

*80-85°C: After adding the reagent, leave it for 10min or 20min to observe the color difference.

**Pasteurized milk: pasteurized at 85±2°C for 15s.

The result is shown in Figure 1.

Test and compare: Take 10mL of pasteurized milk or raw milk, add 0.5ml of hydrogen peroxide and 0.5ml of p-phenylenediamine, shake well, and react for 1-20 minutes; observe the color development during the observation period and the color development status recorded above Compared with the time data, the heat degree of the milk during the pasteurization process and the residual amount of peroxidase are obtained. The color of milk treated at different temperatures after adding reagents can be compared with the color chart in actual testing to quickly determine the intensity of heat treatment of pasteurized milk and the degree of inactivation of peroxidase beneficial to pasteurized milk.

[Example 2]

Rapid detection of peroxidase in milk

Establish the relational formula: Take 80ml of milk and divide it into 8 equal parts, put it in 8 test tubes, heat it to 60°C, 65°C, 72°C, 78°C, 80°C, 82°C, 85°C without heating or in a water bath, keep it for 15 seconds, At the same time, commercially available sterilized milk was tested. Then, run water from the tap to cool down to below 40°C. Add 0.2ml of hydrogen peroxide and 0.2ml of p-phenylenediamine to react, record the changes over time, the different colors presented by each sample, and record the color development state and color development time corresponding to the previous heat treatment temperature.

Table 2: Peroxidase test results

Heating temperature (℃) Color changes Peroxidase Results color change time no heating become dark blue positive change color immediately 60 become dark blue positive change color immediately 65 become dark blue positive change color immediately 72 become light blue positive change color immediately 78 become light blue positive change color immediately 80 Does not change color feminine Put it on for 3-4 minutes and start to turn light gray 82 Does not change color feminine Put it on for 10 minutes and start to turn light gray 85 Does not change color feminine Put it for 20 minutes and start to turn light gray UHT milk** Does not change color feminine Put it for 20 minutes and start to turn light gray

**UHT milk: commercially available sterilized milk (UHT milk).

Test and compare: Take 10mL of high-temperature sterilized milk or raw milk, add 0.2ml of hydrogen peroxide and 0.2ml of p-phenylenediamine, shake well, and react for 1-20 minutes; observe the color development during the observation period and the color development status recorded above and The time data is compared to obtain the degree of heating of milk during pasteurization and the residual amount of peroxidase.

The result is shown in Figure 2.

[Example 3]

Rapid detection of peroxidase in milk

Establish the relational formula: take 50ml of milk and divide it into 10 equal parts, put it in 10 test tubes, heat it to 60°C, 70°C, 75°C, 77°C, 79°C, 81°C, 83°C, 85°C and 90°C without heating or in a water bath °C, hold for 10 seconds. Then, run water from the tap to cool down to below 40°C. Add 0.2ml of hydrogen peroxide and 0.2ml of p-phenylenediamine to react, record the change of time, the different colors of each sample, and record the color development state and color development time corresponding to the previous heat treatment temperature.

Table 3: Peroxidase test results

Test and compare: Take 10mL of pasteurized milk or raw milk, add 0.2ml of hydrogen peroxide and 0.2ml of p-phenylenediamine, shake well, and react for 1-20 minutes; observe the color development during the observation period and the color development status recorded above Compared with the time data, the heat degree of the milk during the pasteurization process and the residual amount of peroxidase are obtained.

The result is shown in Figure 3.

【Example 4】

Rapid detection of peroxidase in milk

Establish the relational formula: Take 50ml of milk and divide it into 10 equal parts, put it in 10 test tubes, heat it to 70°C, 75°C, 77°C, 79°C, 81°C, 83°C, 85°C, 87°C, 90°C without heating or in a water bath ℃, hold for 5 seconds. Then, run water from the tap to cool down to below 40°C. Add 0.5ml of hydrogen peroxide and 0.5ml of p-phenylenediamine to react, record the change of time, the different colors of each sample, and record the color development state and color development time corresponding to the previous heat treatment temperature.

Table 4: Peroxidase test results

Heating temperature (℃) Color changes Peroxidase Results color change time no heating become dark blue positive change color immediately 70 become dark blue positive change color immediately 75 become light blue positive change color immediately 77 become light blue positive change color immediately 79 become light blue positive change color immediately 81 Does not change color feminine Put it on for 3-4 minutes and start to turn light gray 83 Does not change color feminine Put it for 5 minutes and start to turn light gray 85 Does not change color feminine Put it on for 10 minutes and start to turn light gray 87 Does not change color feminine Put it for 20 minutes and start to turn light gray 90 Does not change color feminine Put it for 20 minutes and start to turn light gray

Test and compare: Take pasteurized milk, add hydrogen peroxide and p-phenylenediamine, the ratio of hydrogen peroxide and p-phenylenediamine is the same as the ratio of the amount added in the process of establishing the relationship; shake well, and react for 1-20 minutes; The color development during the observation period is compared with the color development status and time data recorded above to obtain the degree of heating of the milk during pasteurization and the residual amount of peroxidase.

The result is shown in Figure 4.

【Example 5】

Rapid detection of peroxidase in milk

Establish the relational formula: Take 60ml of milk and divide it into 6 equal parts, put it in 6 test tubes, heat it to 77°C, 79°C, 81°C, 82°C, 85°C without heating or in a water bath, keep it for 10 seconds, cool it down to below 40°C, Simultaneously detect UHT sterilized milk. Add 0.5ml of hydrogen peroxide and 0.5ml of p-phenylenediamine to react, record the change of time, the different colors of each sample, and record the color development state and color development time corresponding to the previous heat treatment temperature.

Table 5: Peroxidase test results

Heating temperature (℃) Color changes Peroxidase Results color change time no heating become dark blue positive change color immediately 77 become light blue positive change color immediately 79 become light blue positive change color immediately 81 Does not change color feminine Put it on for 3-4 minutes and start to turn light gray 82 Does not change color feminine Put it for 5 minutes and start to turn light gray 85 Does not change color feminine Put it on for 10 minutes and start to turn light gray UHT sterilized milk Does not change color feminine Put it for 20 minutes and start to turn light gray

Test and compare: Take 10mL of high-temperature sterilized milk or raw milk, add 0.5ml of hydrogen peroxide and 0.5ml of p-phenylenediamine, shake well, and react for 1-20 minutes; observe the color development during the observation period and the color development status recorded above and The time data is compared to obtain the degree of heating of milk during pasteurization and the residual amount of peroxidase.

The result is shown in Figure 5.

[Example 6]

Rapid detection of peroxidase in milk

Establish the relational formula: Take 90ml of milk and divide it into 9 equal parts, put it in 9 test tubes, heat it to 70°C, 75°C, 77°C, 78°C, 80°C, 82°C, 83°C, 85°C without heating or in a water bath, keep Cool down to below 40°C for 10 seconds, and detect UHT sterilized milk at the same time. Add 0.5ml of hydrogen peroxide and 0.5ml of p-phenylenediamine to react, record the change of time, the different colors of each sample, and record the color development state and color development time corresponding to the previous heat treatment temperature.

Table 6: Peroxidase test results

Heating temperature (℃) Color changes Peroxidase Results color change time no heating become dark blue positive change color immediately 70 become dark blue positive change color immediately 75 become dark blue positive change color immediately 77 become dark blue positive change color immediately 78 become light blue positive change color immediately 80 Does not change color feminine Put it on for 3-4 minutes and start to turn light gray 82 Does not change color feminine Put it for 5 minutes and start to turn light gray 83 Does not change color feminine Put it on for 10 minutes and start to turn light gray 85 Does not change color feminine Put it for 20 minutes and start to turn light gray UHT sterilized milk Does not change color feminine Put it for 20 minutes and start to turn light gray

Test and compare: Take 10mL of high-temperature sterilized milk or raw milk, add 0.5ml of hydrogen peroxide and 0.5ml of p-phenylenediamine, shake well, and react for 1-20 minutes; observe the color development during the observation period and the color development status recorded above and The time data is compared to obtain the degree of heating of milk during pasteurization and the residual amount of peroxidase.

The result is shown in Figure 6.

The experimental results of the above-mentioned multiple examples show that it is possible to establish a reliable sample color change by taking milk/milk and carrying out simulated heat treatment in a temperature range similar to pasteurization, and using hydrogen peroxide and p-phenylenediamine for color reaction. Check relational table. Then, perform the same color reaction on the characteristic milk/milk samples, compare the color development, and analyze the residual amount of peroxidase in the milk/milk samples, which has important guiding significance for improving the quality of milk/milk.

Adopt the data that above-mentioned embodiment collects, carry out the same color developing treatment to existing pasteurized milk, compare color change situation, analyze the heat treatment intensity of pasteurized milk, optimize pasteurization intensity and fluctuation change situation, improve production process The stability of the bactericidal effect and the consistency of the product.

Claims (9)

1. the quick determination method of peroxidase, comprises the following steps in a kind of cow's milk：

（1）Pretreatment：Take cow's milk to be divided into many parts, carry out the sample that different heat treatments constitute multiple different disposals；

（2）Cooling：After the completion of sample treatment, less than 40 DEG C are cooled to；

（3）Colour developing record：Hydrogen peroxide and p-phenylenediamine reaction are added, each sample is recorded and changes over time, the different face of presentation Color, the condition of the processing of recording step 1 and the color of final milk sample, and correspond；

（4）Test and compare：Learnt from else's experience the cow's milk of pasteurize, and added hydrogen peroxide and p-phenylenediamine, add hydrogen peroxide and to benzene The ratio of diamines is identical with step 3；Shake up, react 1-10 minutes；

The color data and pretreatment condition obtained with step 3 is contrasted, and obtains the heated of cow's milk in pasteurization processes Degree, and peroxidase residual quantity.

2. the quick determination method of peroxidase in cow's milk as claimed in claim 1, it is characterised in that by detecting different heat The different colours that processing sample is obtained, set up standard control color, lactogenesis or pasteurization milk can be detected in the same manner, By color contrast, fast qualitative judges the heating degree of cow's milk in pasteurization processes, obtains whether lactogenesis sample is overheated Processing and heat treatment degree, and peroxidase residual quantity.

3. the quick determination method of peroxidase in cow's milk as claimed in claim 1, it is characterised in that step 1, takes cow's milk point Into after many parts, wherein at least contains portion and not heated.

4. the quick determination method of peroxidase in cow's milk as claimed in claim 1, it is characterised in that step 1, takes cow's milk point Into after many parts, respectively according to not heating, heating water bath is set to 60 DEG C, 70 DEG C, 75 DEG C, 79 DEG C, 80 DEG C, 81 DEG C, 82 DEG C, 85 DEG C Put sample and pre-processed.

5. the quick determination method of peroxidase in cow's milk as claimed in claim 1, it is characterised in that step 2, processing is completed It is quickly cooled to less than 37-45 DEG C later.

6. the quick determination method of peroxidase in cow's milk as claimed in claim 1, it is characterised in that step 2, cool time It should be no more than 5-300 seconds.

7. the quick determination method of peroxidase in cow's milk as claimed in claim 1, it is characterised in that step 2, using water cooling Mode cooled down.

8. the quick determination method of peroxidase in cow's milk as claimed in claim 1, it is characterised in that step 2, cooling procedure Rate of temperature fall and production cow's milk during pasteurize processing rate temperature change be consistent, or close to cow's milk life Control parameter condition during production.

9. the quick determination method of peroxidase in cow's milk as claimed in claim 1, it is characterised in that every 1-6 months, more The corresponding relation of new step 1-3, the condition of trailer record processing and the color of final milk sample.