Schafer M L, Peeler J T, Bradshaw J G, Hamilton C H, Carver R B
J Assoc Off Anal Chem. 1985 Jul-Aug;68(4):626-31.
A gas chromatographic method that identifies sporeformers as the cause of spoilage in swollen cans of low-acid foods was collaboratively studied in 2 stages. Two organic compounds produced by sporeformers, D-(-)-2,3-butanediol and butyric acid, are measured in the upper phase after centrifugation of the liquid portion of the can contents. Each sample is assayed on 2 packed columns designed for the assay of aqueous solutions of volatile fatty acids, using flame ionization detectors. For study 1, 16 duplicate inoculated cans of cream-style corn and beef noodle soup were sent to 9 collaborators. For study 2, 7 collaborators received 11 duplicate inoculated cans of the 2 foods. Duplicate uninoculated cans of each food served as negative controls. The inocula were 6 sporeforming organisms (4 Clostridium and 2 gas-forming Bacillus species) and 2 nonsporeformers. After the deletion of marginal samples, the percentages of correctly identified sporeformers and nonsporeformers in beef noodle soup were 83 (110/132) and 90 (54/60), respectively; corresponding percentages for cream-style corn were 80 (98/123) and 100 (35/35). The method has been adopted official first action.
一种气相色谱法被分两个阶段进行了协同研究，该方法可将芽孢杆菌鉴定为低酸食品膨胀罐腐败的原因。在对罐内食品内容物的液体部分进行离心后，测量上层相中由芽孢杆菌产生的两种有机化合物，即D-(-)-2,3-丁二醇和丁酸。每个样品在两根为分析挥发性脂肪酸水溶液而设计的填充柱上进行分析，使用火焰离子化检测器。在研究1中，将16罐重复接种的奶油玉米罐头和牛肉汤罐头分发给9位合作者。在研究2中，7位合作者收到了11罐重复接种的这两种食品罐头。每种食品的两罐未接种罐头作为阴性对照。接种物为6种产芽孢微生物（4种梭菌属和2种产气芽孢杆菌属）和2种非芽孢形成菌。在剔除边缘样本后，牛肉汤中正确鉴定出的芽孢杆菌和非芽孢形成菌的百分比分别为83%（110/132）和90%（54/60）；奶油玉米的相应百分比分别为80%（98/123）和100%（35/35）。该方法已被首次官方采用。
