研究不同环丙沙星残留量对sthermophilus grx02发酵乳的感官性状、酸度、组织状态和挥发性风味物质的影响。结果显示：当环丙沙星的残留量高于0．4ug／mL时，会对发酵乳的感官质量产生显著的不利影响。当发酵乳中环丙沙星残留量高于0．2μg／mL时会显著降低发酵乳的黏度，增大其脱水收缩性；且环丙沙星残留量为0．1μg／mL时就会降低发酵乳挥发性风味物质的总含量。可见，用于发酵乳制品生产的原料乳中环丙沙星的残留限量应该控制在0．1μg／mL以下。%The effect of ciprofloxacin residue on sensory properties, acidity, texture and volatile flavor substances in S. thermophilus fermented milk was studied. The results showed that the sensory quality of the fermented milk was significantly affected by ciprofloxacin at concentrations higher than 0.4 μg/mL. The viscosity of the fermented milk revealed a reduction and more severe dehydration and shrinkage was found at ciprofloxacin concentrations higher than 0.2 μg/mL. The content of volatile components in the fermented milk obviously decreased when the ciprofloxacin concentration was 0.1 μg/mL. These findings show that ciprofloxacin residue in raw milk used for preparing fermented dairy products should be less than 0.1 μ g/mL.
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