牛乳中β-内酰胺酶的来源与检测方法最新研究进展

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中图分类号：TS252.7 文献标志码：A 文章编号：0366-6964（2026）02-0638-13

Recent Research Progress on the Sourcesand Detection Methodsof p -lactamase in Milk

CHENG Wenjie 1.2.3， ZHENG Nan1，2， ZHAO Yankun4，WANG Jiaq [1，2 ， MENG Lu 1，2 *

（1. Laboratory of Quality and Safety Risk Asessment for Dairy Products ofMinistry ofAgriculture and RuralAffairs （Beijing）， Institute of Animal Sciences，Chinese Academy ofAgricultural Sciences，Beijing 100193，China; 2. Key Laboratory ofDairy Quality Digital Intelligence Monitoring Technology， State Administration for Market Regulation，Beijing 1OO193， China; 3. School ofFood Science and Engineering，Qingdao Agricultural University， Qingdao 266l09， China; 4. Xinjiang Academy of Agricultural Sciences， Urumqi 830091， China）

Abstract： β -lactamase is an enzyme capable of hydrolyzing β -lactam antibiotics，and its residues in milk are increasingly concerning. The endogenous factors related to β -lactamase residues in milk are associated with the health status of the cows themselves，while exogenous factors mainly involve illegal human addition. The residues of β -lactamase may cause various health risks，including the accumulation of cytotoxic degradation products， the failure of antibiotics，and drug resistance development in humans. Currently，detection methods for β -lactamase residues in milk include microbial methods，iodometry，acidity meter method，instrumental detection method，and rapid detection method，etc.，but all these methods have limitations. This article reviews the biological characteristics，sources，and recent research progress on detection methods of β -lactamase in bovine milk.Also discusses the limitations of current detection methods and provides an outlook on future management measures and emerging detection technologies. The aim is to provide scientific references for detection personnel and researchers，ultimately enhancing dairy product safety.

Keywords：milk; β -lactamase; β -lactamaseresidues;detection method *Corresponding author： MENGLu，E-mail：menglu@caas.cn

牛奶作为一种富含高营养价值的食品，在人们的日常饮食结构中占据着举足轻重的地位[1]。（剩余28447字）