Do An Tim Hieu Cac Ky Thuat Kiem Soat Chat Luong San Pham Nectar Qua Hon Hop 1871

B CNG THNG
TRNG I HC CNG NGHIP THC PHM TP.HCM

KHOA CNG NGH THC PHM
N MN HC
TI:
TM HIU CC K THUT KIM SOT
CHT LNG SN PHM NECTAR QU
HN HP
Tp. HCM, thng 5 nm 2014

ti: Tm hiu cc k thut kim sot cht GVHD: Nguyn Ngc Ha
lng sn phm nectar qu hn hp
LI CM N
Em xin chn thnh gi li cm n n Ban Gim Hiu nh trng cng cc thy

c trong khoa Cng Ngh Thc Phm trng i hc Cng Nghip Thc phm TP.HCM
to iu kin hc tp, nghin cu, ht lng ging dy v truyn t cho em nhng kin
thc qu bu trong sut thi gian em hc tp trng.
c bit, em xin chn thnh cm n c Nguyn Th Hi Ha, ngi hng dn,

ch bo cho em v gip em trong sut qu trnh thc hin n.
Trong qu trnh thc hin n, do hn ch v thi gian chun b v ti liu tham

kho nn khng th trnh khi hn ch, thiu st rt mong nhn c kin ng gp
ca c v ngi c em hc thm c nhiu kinh nghim v s hon thnh tt hn
bi bo co tt nghip sp ti.
Em xin chn thnh cm n!

TP.HCM, ngy 20 thng 5 nm 2014
Sinh vin
L Chu
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NHN XT CA GIO VIN HNG DN
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GIO VIN HNG DN
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NHN XT CA HI NG NH GI
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HI NG NH GI
3
MC LC
DANH MC CC T VIT TT .................................................................................. 8

LI M U .................................................................................................................... 9
CHNG 1. TNG QUAN ........................................................................................... 10
1.1. Sn phm nectar qu hn hp .......................................................................... 10
1.1.1. Quy trnh sn xut nectar rau qu ............................................................ 11
1.1.2. Tnh hnh pht trin rau qu Vit Nam ................................................. 12
CHNG 2. TIU CHUN CHO NGUYN LIU ................................................... 13
2.1. Yu cu nguyn liu ........................................................................................... 13
2.2. Yu cu k thut ................................................................................................ 13
2.2.1. Gii hn kim loi nng trong sn phm ................................................... 13
2.2.2. Gii hn c t vi nm ................................................................................ 14
2.2.3. Gii hn cc cht ph gia c php s dng ......................................... 14
2.2.4. Gii hn vi sinh vt c trong sn phm .................................................... 15
2.2.5. Yu cu nc s dng ch bin ............................................................ 15
CHNG 3. PHNG PHP KIM TRA CC CH TIU CA NGUYN LIU
.................................................................................................................... 16
3.1. Xc nh ch, cadimi, km, ng v st theo TCVN 8126:2009 ..................... 16
3.1.1. Phm vi p dng .......................................................................................... 16
3.1.2. Nguyn tc .................................................................................................... 16
3.1.3. Thuc th ..................................................................................................... 16
3.1.4. Cch tin hnh ............................................................................................. 16
3.1.4.1. Phn hy ................................................................................................ 16
3.1.4.2. Pha long ............................................................................................... 17
3.1.4.3. o quang ph hp th nguyn t........................................................ 18
3.1.4.4. K thut FAAS ..................................................................................... 18
3.1.4.5. K thut GFAAS .................................................................................. 19
3.1.5. Tnh v biu th kt qu .............................................................................. 19
4
3.2. Xc nh d lng n-metylcarbamat bng phng php sc k lng hiu
nng cao c lm sch bng chit pha rn................................................................... 21
3.2.1. Phm vi p dng .......................................................................................... 21
3.2.2. Nguyn tc .................................................................................................... 21
3.2.3. Cch tin hnh ............................................................................................. 21
3.2.3.1. Yu cu chung ....................................................................................... 21
3.2.3.2. Cch chit .............................................................................................. 21
3.2.3.3. Chit pha rn ........................................................................................ 22
3.2.4. o HPLC ...................................................................................................... 22
3.2.5. Tnh kt qu ................................................................................................. 22
3.3. Xc nh patulin theo TCVN 8161: 2009 ......................................................... 24
3.3.1. Phm vi p dng .......................................................................................... 24
3.3.2. Nguyn tc .................................................................................................... 24
3.3.3. Cch tin hnh ............................................................................................. 24
3.3.3.1. Chun b mu th ................................................................................. 24
3.3.4. Quy trnh thm chun ................................................................................. 26
3.3.4.1. Nc to trong ...................................................................................... 26
3.3.4.2. Nc to c ......................................................................................... 26
3.3.4.3. Puree to ................................................................................................ 26
3.3.5. Xc nh bng HPLC .................................................................................. 26
3.3.5.1. ng chun ......................................................................................... 26
3.3.6. Tnh kt qu ................................................................................................. 27
3.4. nh lng coliform theo TCVN 6848 : 2007 .................................................. 29
3.4.1. Phm vi p dng .......................................................................................... 29
3.4.2. Coliform ....................................................................................................... 29
3.4.3. Nguyn tc .................................................................................................... 29
3.4.4. Mi trng c chn lc: Thch lactoza mt trung tnh tm tinh th
(VRBL) ....................................................................................................................... 30
3.4.5. Mi trng khng nh: Canh thang mt lactoza lc sng .................... 31
5
3.4.6. Thit b v dng c thy tinh ..................................................................... 31
3.4.7. Ly mu ........................................................................................................ 32
3.4.8. Chun b mu th ....................................................................................... 32
3.4.9. Cch tin hnh ............................................................................................. 32
3.4.9.1. Phn mu th, huyn ph ban u v dch pha long ..................... 32
3.4.9.2. Cy v m mu .................................................................................. 33
3.4.9.3. m cc khun lc ................................................................................ 33
3.4.9.4. Khng nh ............................................................................................ 34
3.5. nh lng nm men v nm mc theo TCVN 8275-1:2009 .......................... 35
3.5.1. Phm vi p dng .......................................................................................... 35
3.5.2. Nguyn tc .................................................................................................... 35
3.5.3. Dch pha long v mi trng nui cy .................................................... 36
3.5.4. Dch pha long ............................................................................................. 36
3.5.4.1. Thnh phn ca canh thang nc pepton 0,1 % (nng khi
lng) 36
3.5.4.2. Chun b canh thang nc pepton 0,1% (nng khi lng) ....... 36
3.5.5. Mi trng nui cy .................................................................................... 36
3.5.5.1. Thch dichloran-rose bengal chloramphenicol (DRBC) [3],[4] ....... 36
3.5.6. Thit b v dng c thy tinh ..................................................................... 37
3.5.7. Ly mu ........................................................................................................ 38
3.5.8. Chun b mu th ....................................................................................... 38
3.5.9. Cch tin hnh ............................................................................................. 38
3.5.9.1. Phn mu th, huyn ph ban u v dung dch pha long ............ 38
3.5.9.2. Cy v ................................................................................................. 39
3.5.10. m v chn cc khun lc khng nh ........................................... 40
3.5.11. Biu th kt qu v gii hn tin cy ........................................................ 41
3.6. nh lng staphylococci theo TCVN 4830-1:2005 ........................................ 42
3.6.1. Phm vi p dng .......................................................................................... 42
3.6.2. Thut ng v nh ngha ............................................................................ 42
6
3.6.2.1. Staphylococci c phn ng dng tnh vi coagulase (coagulase-
positive staphylococci) ........................................................................................... 42
3.6.2.2. nh lng staphylococci c phn ng dng tnh vi coagulase
(enumeration of the coagulase-positive staphylococci) ...................................... 42
3.6.3. Nguyn tc .................................................................................................... 42
3.6.4. Dch pha long v mi trng cy ............................................................. 43
3.6.4.1. Yu cu chung ....................................................................................... 43
3.6.4.2. Dch pha long ...................................................................................... 43
3.6.4.3. Mi trng thch Baird-Parker ........................................................ 43
3.6.5. Dung dch ..................................................................................................... 44
3.6.5.1. Dung dch kali telurit ........................................................................... 44
3.6.5.2. Dung dch nh tng lng trng (nng khong 20 % hoc
theo cc ch dn ca nh sn xut). ..................................................................... 45
3.6.6. Mi trng hon chnh ............................................................................... 46
3.6.7. Chun b cc a thch ............................................................................... 46
3.6.8. Mi trng canh thang no tim (Brain-heart infusion broth)............. 47
3.6.9. Huyt tng th ........................................................................................... 48
3.6.10. Thit b v dng c thy tinh.................................................................. 48
3.6.11. Ly mu .................................................................................................... 49
3.6.12. Chun b mu th .................................................................................... 49
3.6.12.1. Cch tin hnh ...................................................................................... 49
3.6.13. Biu th kt qu ........................................................................................ 52
3.6.13.1. Trng hp chung ................................................................................ 52
TI LIU THAM KHO............................................................................................... 57
PH LC ......................................................................................................................... 58
7
DANH MC CC T VIT TT
QCVN: Quy chun Vit Nam
TCVN: Tiu chun Vit Nam
TCN: Tiu chun ngnh
AOAC: Association of Official Agricultural Chemists
8
LI M U
Vit Nam l nc nhit i, nhng tri di trn nhiu v tuyn nn hnh thnh
nhiu tiu vng kh hu khc nhau, t tiu vng c gi ma ng Bc n tiu vng c
kh hu gn n i nh Sa Pa, Lt v tiu vng c kh hu nhit i m min Nam.
Vi iu kin kh hu a dng nh vy nhng rau qu Vit Nam vn cha pht trin ng
mc so vi nhng tim nng ca mnh. Nguyn nhn l cn thiu nhng cng trnh
nghin cu c h thng v ging, k thut trng trt, chm sc trc thu hoch v bo
qun ch bin sau thu hoch
Rau qu l mt trong nhng ngun thc phm qu m thin nhin dnh cho con
ngi, n l mt phn khng th thiu cng nh khng th thay th trong khu phn ca
chng ta. Thnh phn ch yu l nc chim khong (80-90%), hm lng lipid thp
nhng cha nhiu cht x, khong, acid hu c, cht thm, c bit nht l vitamine A,
C, ENhng thnh phn ny gp phn lm tng kh nng chuyn ho thc n trong c
th, lm cn bng acid-kim trong mu v dch bo, nh vy pH trong c th lun
n nh. c im ca rau qu l c tnh thi v v dng ti d h hng, v vy n
c quan tm nghin cu, bo qun, ch bin nhm ko di thi gian sng, tin dng
hn v d phn phi, vn chuyn i xa.
Rau qu c ch bin thnh nhiu loi sn phm khc nhau nh sinh t , nc p,

nectar, Trong c sn phm nectar, nectar qu hn hp l sn phm tri cy c
dung ph bin hin nay, trong qu trnh sn xut chng ta cn kim sot k cc ch tiu vi
sinh vt, kim loi nng cng nh cc c t sinh ra trong qu trnh bo qun sn phm
t cht lng tt nht.
Chnh v vy, em chn ti Tm hiu cc k thut kim sot cht lng sn

phm nectar qu hn hp vi mc ch phn tch cc ch tiu ha l, cm quan,
sn phm t c cht lng tt nht vi hy vng a sn phm ngy cng vn xa
hn.
9
CHNG 1. TNG QUAN
1.1. SN PHM NECTAR QU HN HP
L sn phm c sn xut bng cch pha ch pure qu (dch qu nghin) vi

nc ng theo nhng t l nht nh. tng hng v, gi mu sc t nhin cho sn
phm th pha thm acid citric hoc acid ascorbic. Hm lng pure qu dao ng trong
khong 35-70% tu theo tnh cht nguyn liu v sn phm ch bin.
Puree qu trong sn xut nectar l sn phm cha b ln men nhng c th ln men

thu c bng bin php thch hp.
Trong rau qu, nhng cht c gi tr dinh dng cao nht nh ng, acid hu
c, vitaminu tp trung dch qu. Nh c y v cn i cc cht y nn c
hng v rt thm ngon.
10
1.1.1. Quy trnh sn xut nectar rau qu
Nguyn liu
X l nguyn liu V,
ht
Chn
Ch X
ng,
acid citric, Phi ch
vitamin C
ng ha
ng np
Bi kh
Sn
phm
11
1.1.2. Tnh hnh pht trin rau qu Vit Nam
Vit Nam c iu kin kh hu, th nhng kh thun li cho vic trng trt cc
loi rau, hoa, qu (RHQ) phc v cho nhu cu tiu dung trong nc v xut khu. hin
din tch trng rau, hoa qu c nc chim khong 780 nghn ha, t gi tr 650 nghn t
ng, chim 9% GDP ca ngnh nng nghip. kim ngch xut khu c xu hng tng
nhng cn chm. Nm 2005 t 230 triu USD v nm 2009 t 431 triu USD. Trong
nc xut hin mt s m hnh pht trin sn xut v xut khu RHQ t hiu qu kinh t
cao, gi tr sn xut trn 1 ha t 400 500 triu ng/nm (c bit nhiu trang tri t
hn 1 t ng), cng c nhng doanh nghip xut c hng chc triu USD/nm.
Nh vy, ngnh sn xut RHQ xut khu c th mang li thu nhp cao v l mt
tim nng rt ln ca nn sn xut nng nghip Vit Nam.
Nhng vn hn ch xut khu c tnh chin lc ca ngnh hng rau, hoa c

xc nh l: thiu h thng tip th hp tc, thiu c s h tng h tr (kho vn lnh, kho
bi x l hoa, giao thng ni vng). Thiu nhng ngi sn xut c nng lc xut khu,
cht lng hoa thp, khng ng u. Ngoi ra, ging l yu t c bit quan trng lin
quan n xut khu v hin cc ging rau, hoa ang c sn xut ch yu l ging nhp
ni nn kinh danh xut khu rau, hoa c nhng tr ngi nht nh v gp nhiu kh khn
khi Vit Nam chnh thc hi nhp WTO v tham gia UPOV (Cng c Quc t v Bo
h Ging cy trng mi). Phn ln cc ging rau lai F1 phi nhp khu t nc ngoi,
gi thnh ht ging cao v cht lng ging bp bnh gy nh hng ti sn xut. Mi
nm Vit Nam phi chi ti 200 triu USD nhp khu cc loi ht ging phc v ngnh
trng trt.
12
CHNG 2. TIU CHUN CHO NGUYN LIU
sn phm t c cht lng tt th ban son tho Quy chun k thut quc
gia v v sinh an ton thc phm i vi ung bin son QCVN 6-2:2010/BYT quy
nh cc ch tiu an ton thc phm v cc yu cu qun l i vi ung khng cn,
bao gm nc rau qu, nectar rau qu v ung pha ch sn khng cn v TCVN 6299
: 1997 do Ban K thut Tiu chun TCVN/TC/F10 Rau qu v sn phm rau qu bin
son, Tng cc Tiu chun - o lng - Cht lng ngh v c B Khoa hc Cng
ngh v Mi trng ban hnh hng dn cho sn phm nectar rau qu.
2.1. YU CU NGUYN LIU
- Nguyn liu dng ch bin nectar cn c hm lng cao cc cht kh ho

tan, cc cht ng, acid hu c, tannin, cc cht thm, cht mu, dch qu c
mu sc v hng v hp dn. Cc ch tiu quan trng nht, c trng cho
phm cht dch qu l khi lng ring, hm lng cht kh v acid. Qu
a vo ch bin cn ti tt, c chin thch hp. Nu qu cha chn th
mng t bo cng, dch bo t nn nhiu ph liu, cho dch qu c hm lng
ng thp, hm lng acid cao, mu sc, hng v km hp dn.
- Nguyn liu dng ch bin thng l loi qu kh tch dch bo bng

phng php p nh: chui, m, mn i, mng cu Ngi ta cn ch bin
nectar t mt s loi rau, c nh c chua, c rt, hoc sn xut nectar t hn
hp nhiu loi qu .
2.2. YU CU K THUT
2.2.1. Gii hn kim loi nng trong sn phm
- Bng 2.1 Gii hn nhim kim loi nng trong sn phm
Kim loi nng Mc ti a
13
Asen (As) 0,2 mg/kg
Ch (Pb) 0,3 mg/kg1)
ng (Cu) 5 mg/kg
Km (Zn) 5 mg/kg
St (Fe) 15 mg/kg
Thic (Sn) 200 mg/kg1)
Tng hm lng ng, km v st 20g/kg
(Theo TCVN 6299 : 1997 )
2.2.2. Gii hn c t vi nm
i vi c t vi nm theo tiu chun ch cn xc nh v hm lng Patulin khng

qu 50 mg/l
- Hm lng etanola khng c vt qu 3 g/kg.

2.2.3. Gii hn cc cht ph gia c php s dng
- Bng 2.2 Gii hn cc cht ph gia trong sn phm
Ph gia Mc ti a
Axit xitirc Gii hn bi GMP*
Axit malic Gii hn bi GMP
Axit L-Ascocbic 400 mg/kg trong thnh phm
14
Cacbon dioxit Gii hn bi GMP

( Theo TCVN 6299 : 1997 )
2.2.4. Gii hn vi sinh vt c trong sn phm
- Bng 2.3 Gii hn vi sinh vt trong sn phm
Ch tiu Gii hn ti a
Tng s vi sinh vt hiu kh, CFU/ml sn 100
phm
Coliform, CFU/ml 10
E. coli, CFU/ml Khng c c
Streptococci faecal, CFU/ml Khng c c
Pseudomonas aeruginosa, CFU/ml Khng c c
Staphylococcus aureus, CFU/ml Khng c c
Clostridium perfringens, CFU/ml Khng c c
Tng s nm men v nm mc, CFU/ml 10
(Theo QCVN 6-2:2010/BYT )
2.2.5. Yu cu nc s dng ch bin
Nc s dng ch bin ung khng cn phi p ng cc yu cu theo

QCVN 01:2009/BYT v cht lng nc n ung c ban hnh km theo Thng t s
04/2009/TT-BYT ngy 17/6/2009 ca B trng B Y t.
15
CHNG 3. PHNG PHP KIM TRA CC CH TIU CA NGUYN

LIU
3.1. XC NH CH, CADIMI, KM, NG V ST THEO TCVN

8126:2009
3.1.1. Phm vi p dng
Tiu chun ny quy nh phng php xc nh km ng v st trong thc phm

bng phng php quang ph hp th ngn la ( FAAS) v xc nh hm lng
cadimi v ch trong thc phm bng phng php quang ph hp th nguyn t
dng l graphit ( GFAAS), sau khi phn hy bng vi sng.
Tiu chun ny khng p dng cho cc loi thc phm c hm lng cht bo ln
hn hoc bng 40 % v khng p dng cho sa bt.
3.1.2. Nguyn tc
Cc sn phm c phn hy bng axit nitric v hydro peroxit di p sut cao

trong l vi sng. Dung dch thy phn c pha long bng nc. Ch v cadimi
c xc nh bng GFAAS. Km, ng v st c xc nh bng FAAS.
3.1.3. Thuc th
Ch s dng cc thuc th loi tinh khit phn tch v s dng nc ct hoc nc

loi ion, c in tr 18 M.cm.
3.1.4. Cch tin hnh
3.1.4.1. Phn hy
Dng cn phn tch, cn t 0,2 n 0,5 gam mu dng kh, chnh xc n 0,1 mg
cho vo bnh phn hy Teflon.
16
Thm 5 ml axit nitric v 2 ml hydro peroxit vo bnh phn hy. y np, t bnh
vo gi ri a vo l vi sng ri ng ca l. t chng trnh ca l theo cc thng
s trong Bng sau v bt u phn hy.
Cc thng s chng trnh i vi l vi sng
Cng sut Khong thi gian

Bc
W min
1 250 3
2 630 5
3 500 22
4 0 15
Chng trnh vn hnh ca l c hiu lc khi 12 bnh c phn hy ng thi.

Nu ch c mt s bnh c phn hy, th cc bnh cn li phi c lm y vi thuc
th trng. Khi dng mt l vi sng khc c chng trnh khc vi cc thng s nu trn
th c th cn phi s dng mt chng trnh thi gian/cng sut c khc i cht.
Ly cc bnh phn hy ra khi l vi sng v ngui hon ton trc khi m

chng. M bnh phn hy, trng np y v thnh bnh bn trong. Chuyn dung dch ny
sang bnh nh mc 25 ml v pha long n vch bng nc loi ion. Sau , chuyn
dung dch sang bnh cht do. X l mu trng ging mu th. i vi mi m cn thc
hin mt php th trng.
3.1.4.2. Pha long
Nu dung dch th cn c pha long tip (do nng kim loi cao) th pha
long vi axit nitric 3M, duy tr cng mt nng axit thp trc khi xc nh kim
loi bng my o quang ph hp th nguyn t.
17
Nng axit cao s khng thch hp v mi trng v lm suy gim tn hiu phn
tch. Gim nng axit bng cch pha long mt na dung dch th vi axit nitric 0,1 M
v mt na dung dch chun vi axit nitric 3 M. Khi dung dch th v dung dch chun
s c cng mt nng axit. Nng axit thch hp rt quan trng khi s dng ng
hiu chun.
3.1.4.3. o quang ph hp th nguyn t
S dng k thut o FAAS hoc k thut o GFAAS xc nh hm lng kim

loi cn tm. Nn s dng k thut FAAS khi c th, v k thut ny t b nhiu bi cc
cht gy nhiu hn so vi k thut GFAAS. Chng trnh nhit hn hp kh, bc
sng v cc thng s thit b khc thch hp nht i vi mi loi kim loi th xem s tay
c cung cp cng thit b. Lun s dng hiu chnh nn.
Cc php o phi nm trong di tuyn tnh khi s dng phng php thm chun.
ng chun ny gm t nht l ba im, trong c t nht 2 im chun. Nng ca
cht chun cao nht cn phi gp 3 ln n 5 ln nng dung dch th. Nng ca
cht chun thp hn nn khong mt na nng cht chun cao nht. Phng php
thm chun c n gin ha l s dng ng chun ph hp vi cht nn, c th p
dng cho cc sn phm c cng cht nn: Dung dch th v dung dch chun c trn v
c s dng to ng b sung chun. ng ny c to song song t gc ta
v c s dng nh ng chun cho cc php th v c cng mt t l pha long. Nh
vy ng chun ph hp vi cht nn v dung dch th s c cng nng cht nn.
Trong cc thit b hin i nht, chc nng ny c ci sn trong phn mm.
3.1.4.4. K thut FAAS
Nng ca km, ng v st thng mc thch hp xc nh bng FAAS.

Khi s dng ng hiu chun th cc dung dch chun v dung dch th phi c cng
nng axit.
18
V st c th b nh hng nhiu bi cht nn, do nn s dng phng php
thm chun hoc cc chun ph hp vi cht nn. Khi cho thy c nhiu mnh th c th
thay th bng ngn la oxi ha axetylen nit oxit.
3.1.4.5. K thut GFAAS
K thut ny thng c dng xc nh ch v cadimi trong thc phm. S

dng cc cuvet nhit phn c . V phng php ny to ra di pha long phn tch kh
rng, nn phng php ny c th dng xc nh ng.
Nn s dng phng php thm chun hoc cc chun ph hp vi cht nn, tr

khi khng cn thit (ngha l khng c s khc nhau ng k gia dc ca ng hiu
chun ca dung dch chun lm vic tinh khit v ng b sung chun ca mu th).
Khi s dng phng php thm chun th cc php o phi nm trong di tuyn tnh.
t chng trnh cho b ly mu t ng phn phi mt th tch m c th cho

hp th cng ln cng tt nm trong di tuyn tnh v to ra hp th nn khng ln
hn 0,5 n v. Vic bm nhiu c th tng hp th nng rt thp. nh gi mi
cht nn mi bng cch dng th s dng tro ha v nguyn t ha nhm ti u ha
cc thng s ca l graphit.
3.1.5. Tnh v biu th kt qu
Tnh nng ca kim loi trong mu th, C, biu th bng miligam trn kilgam
(mg/kg), theo cng thc (1):
(a b)d f 25
C (1)
m
trong :
a l nng trong dung dch th, tnh bng miligam trn lit (mg/l);
b l nng trung bnh trong dung dch trng, tnh bng miligam trn lit (mg/l);
df l h s pha long;
m l khi lng ca mu th, tnh bng gam (g).
19
Nu gi tr (a - b) thp hn gii hn pht hin (DL) th (a-b) c thay bng DL
tnh gii hn pht hin trong mu th.
Nu dung dch th c pha long, th phi tnh c h s pha long (df).
Nu phn mu th c lm kh v tnh kt qu da trn khi lng ti th nng

ca kim loi trong mu th, CFW, biu th bng (mg/kg), tnh c theo cng thc (2):
100 W
CFW C (2)
100
trong :
C l nng ca kim loi trong mu th lm kh, tnh bng miligam trn kilgam
(mg/kg), tnh theo cng thc (1);
W l hm lng nc ca phn mu th, tnh bng phn trm (%), tnh theo cng thc
(3);
W f Wd
W 100 (3)
Wf
trong :
Wf l khi lng ca phn mu th, tnh bng gam (g);
Wd l khi lng ca phn mu th sau khi sy, tnh bng gam (g).
Khi tin hnh php th lp li th ly kt qu trung bnh n 3 ch s c ngha.
20
3.2. XAC DNH D LNG N-METYLCARBAMAT BNG PHNG
PHAP SC K LNG HIU NANG CAO CO LAM SCH BNG CHIT
PHA RN
3.2.1. Phm vi p dng
Tiu chun ny quy nh phng php xc nh d lng thuc bo v thc vt N-

metylcarbamat trong ng cc, rau v qu bng sc k lng hiu nng cao (HPLC).
3.2.2. Nguyn tc
Mu c ng ha vi axeton, diclometan v du nh v mu ng ha c
ly tm to ra hai lp ni pha trn. Lp nc pha trn c cho bay hi n kh. Dch
chit ny cng c th c lm sch bng chit pha rn (SPE) s dng ct nhi bng
silica c gn aminopropyl. Trong dung dch chit, M-metylcarbamat c xc nh
bng sc k lng hiu nng cao (HPLC) pha o c thy phn sau ct. Metylamin to
thnh c cho phn ng vi o-phthaldialdehyd v 2-mercaptoetanol v cc dn xut
c pht hin bng detector hunh quang.
3.2.3. Cch tin hnh
3.2.3.1. Yu cu chung
Chun b mu trng thuc th v cc mu trng cht nn v thc hin cc php th

thu hi thch hp vi cc gii hn d lng ti a.
3.2.3.2. Cch chit
ng ha 15 g (m) th vi 30 ml axeton 30 s trong ng ly tm. Thm 30 ml

diclometan v 30 ml du nh v ng ha tip trong 30 s . Ly tm ng 5 min tc
4000 min-1. Gn lp pha trn (hu c) cho vo bnh nn.
Chuyn tng phn 2 ml lp ny sang ng nghim v thm 50 l dung dch hm.

Cho bay hi nh dung mi n gn kh.
21
3.2.3.3. Chit pha rn
Ht 1 ml diclometan cho qua ct SPE c gn vi thit b ra gii thch hp, ri

gn b dch ra gii. Ha tan phn cn thu c trong 8.2 bng 1 ml diclometan. Cho
dung dch ny vo ng SPE, dng 0,5 ml diclometan trng v bt u thu ly dch ra
gii cho vo ng nghim. Tip tc ra gii bng 1 ml hn hp ra gii SPE, thu ly dch
ra gii ny vo cng ng nghim v cho bay hi nh dung mi n gn kh.
3.2.4. o HPLC
Ha tan cn thu c trong trong 1 ml dung dch chun ni trn thit b siu m.
Lc dung dch qua mng lc v bm 100 l ln h thng HPLC c ct bo v nh v d
trong v ct phn tch v d trong.
p dng v d nh chng trnh gradient ba yu t sau y, tc dng 0,75

ml/ min:
75% pha ng A v 25 % pha ng B trong 5 min, sau p dng tuyn tnh t 0

% pha ng C n 100 % pha ng C trong 20 min, cui cng 100 % pha ng C trong 5
min.
Cho dch ra gii t ct phn tch HPLC qua ct phn ng nh trong. c cha ct
thy phn sau ct nh trong. Duy tr ct phn ng 120 oC.
ra gii ct thy phn, thm thuc th OPA vi tc 0,1 ml/min qua chi tit
ch T th tch cht thp.
Cho hn hp i qua detector hunh quang. Cc bc sng kch thch v pht x c

ci t tng ng 340 nm v 455 nm.
3.2.5. Tnh kt qu
22
nhn bit N-metylcarbamat c mt, so snh thi gian lu ca cc pic thu c
i vi cc dung dch mu th thu c bng cch trn v pha long dung dch gc thuc
bo v thc vt thch hp.
nh lng N-metylcarbamat nhn dng, s dng cc dung dch chun ca

hp cht ny c cc nng thch hp, v d: 0,005 g/ml n 0,05 g/ml. Trong sc k
, o chiu cao pic (hoc din tch pic) thu c i vi hp cht v trimethacarb chun
v tnh thng s ca hai gi tr ny. i vi ng chun, nh du cc lng ca hp
cht c cha trong 1 ml ca tng dung dch chun trn trc honh v cc thng s thu
c trn trc tung.
i vi pic thu c ca hp cht nhn dng t dung dch mu th, tnh thng
s nh c cp trn v c khi lng trong dung dch mu th t ng chun.
Tnh phn khi lng, w, bng miligam trn kilogam mu th, theo cng thc (1):
x
w (1)
m
- Trong :
X l khi lng ca hp cht c c t ng chun, tnh bng microgam ( g );
m l khi lng phn mu th, tnh bng gam (g).
Php th khng nh
- Cn tin hnh cc php th khng nh vic nhn dng v nh lng cc d lng
thuc bo v thc vt quan st c, c bit l trong cc trng hp cho thy
vt qu cc mc gii hn d lng ti a (MRL).
- Phng php cp i sc k kh khi ph (GC-MS) l phng php in hnh
khng nh vic nhn dng v nh lng N-metylcarbamat. i vi cc hp cht
ny m khng phn tch c bng sc k kh, th cc k thut s dng sc k
lng khi ph (LC-MS) hoc sc k lng detector chui diot quang (LC-DAD) l
thch hp.
23
3.3. XC NH PATULIN THEO TCVN 8161: 2009
3.3.1. Phm vi p dng
Tiu chun ny quy nh phng php xc nh hm lng patulin trong nc to v

puree to bng sc k lng hiu nng cao (HPLC). Phng php ny c kho
nghim xc nh patulin qua phn tch cc mu b nhim t nhin v cc mu c
b sung lng bit trc trong nc to trong cc mc t 26 g/l n 128 g/l, trong
nc to c cc mc t 26 g/l n 106 g/l v trong puree to cc mc t 23 g/kg
n 121 g/kg.
3.3.2. Nguyn tc
Nc to c v puree to c x l bng enzym pectinaza. Patulin c chit ra

khi nc to hoc puree c x l enzym bng dung dch etyl axetat. Dch chit
bng dung mi c lm sch bng chit pha lng-lng vi dung dch natri cacbonat.
Dch chit bng etyl axetat c lm kh bng natri sulfat khan. Sau khi cho bay hi etyl
axetat, patulin c nh lng bng sc k lng hiu nng cao vi detector t ngoi
(UV).
3.3.3. Cch tin hnh
3.3.3.1. Chun b mu th
Nc to trong
- Khng cn chun b mu
Nc to c
- Chuyn 20 ml 0,1 ml nc to c sang ng ly tm (5.7) v thm 150 l dung
dch enzym (4.10). Vn cht np v lc k bnh. qua m nhit phng
hoc 2 h 40 0C, sau cho ly tm 5 min gia tc 4500 g.
Puree to
24
- Cn 10 g mu th puree, chnh xc n 0,1 g cho vo ng ly tm (5.7), thm 150
l dung dch enzym (4.10) v 10 ml nc. Vn cht np v lc bnh bng my
ng ha ty thuc vo mu, trn k. qua m nhit phng hoc 2 h

400C, sau cho ly tm 5 min gia tc 4500 g.
Chit patulin
- Dng pipet ly 10 ml nc to trong hoc nc to c chun b trong 3.1.2
cho vo phu chit 100 ml. i vi puree to th dng pipet ly 10 ml mu
chun b trong 3.1.3, tng ng vi 5 g puree, cho vo phu chit 100 ml. Thm
20 ml etyl axetat v lc trong 1 min. yn cho tch lp ri tch ring hai pha ny
vo hai bnh nn ring r. Chuyn phn nc vo li phu chit v chit li ln hai
bng 20 ml etyl axetat. Li yn cho tch lp ri chuyn lp nc pha di vo
mt bnh nn rng v lp pha trn vo bnh nn c cha sn lp etyl axetat t ln
chit th nht. Lp ti quy trnh chit ny ln ba, nhng sau khi tch lp th tho
b lp nc pha di. Gp ba phn dch chit etyl axetat ny vo phu chit.
Trng bnh nn c dng ng cc dch chit etyl axetat bng 5 ml etyl axetat
mi v gp nc ra ny vo dch chit etyl axetat trong phu chit.
Loi b cc hp cht acid gy nhiu
- Cho 4 ml dung dch natri cacbonat vo phu chit ng dch chit etyl axetat v
lc trong 30 s. i cho tch lp ri tho lp nc pha di chy sang bnh nn.
Rt lp pha trn sang bnh cu y trn qua phu chit v giy lc c cha
khong 15 g natri sulfat khan . Chuyn phn nc tr li phu chit ri trng bnh
nn bng khong 10 ml etyl axetat, cho nc trng vo phu chit v lc 30 s.
yn cho tch lp, tho b lp nc pha di v cho lp pha trn chy qua natri
sulfat sang bnh cu y trn. Trng phu chit bng 15 ml etyl axetat v cho qua
natri sulfat vo bnh cu y trn.
- Thc hin bc ny trong vng 3 min.
chun b dung dch mu th
- Cho bay hi dung dch thu c n th tch nh (< 1 ml) trong chn khng, s
dng ni cch thy 40 0C. Chuyn lng cn li sau khi bay hi sang mt l
25
thy tinh. Trnh pha trong bnh cu y trn bng etyl axetat m bo rng
chuyn c tt c patulin sang l. Cho bay hi dung dch n kh bng dng nit
trn tm gia nhit hoc trn ni cch thy 400C. Ha tan li cn bng cch dng
pipet ly 1 ml (V1) nc (500 l vi mu puree) cho vo l. Dng my trn Vortex
ha tan hon ton mu. Chuyn dung dch mu th sang l nh ca HPLC. Lc
qua b lc xyranh dng mt ln, nu cn.
3.3.4. Quy trnh thm chun
3.3.4.1. Nc to trong
- Dng pipet ly 10 ml nc to trong khng cha patulin cho vo phu chit 100
ml. Dng pipet ly 50 l dung dch chun hoc mt lng dch lng tng ng
vi 0,5 l patulin tuyt i cho vo nc to trong khng cha patulin. y bnh
v lc k trn. Tin hnh nh trong 3.2 n 3.4.
3.3.4.2. Nc to c
- Dng pipet ly 10 ml nc to c cho vo ng ly tm. Dng pipet ly 50 l dung

dch chun hoc mt lng dch lng tng ng vi 0,5 g patulin tuyt i
cho vo nc to c khng cha patulin. y bnh v lc k trn. Tin hnh
nh trong 3.1.2.
3.3.4.3. Puree to
- Cn 10 g puree to khng cha patulin, chnh xc n 0,1 g, cho vo ng ly tm.

Dng pipet ly 50 l dung dch chun hoc mt lng dch lng tng ng vi
0,5 g putulin tuyt i cho vo puree to khng cha patulin. Sau khi thm, lc
k trn dung dch. Tin hnh nh trong 3.1.3.
3.3.5. Xc nh bng HPLC
3.3.5.1. ng chun
26
Yu cu chung
- Dng ng chun trong ngy phn tch.
Dung dch hiu chnh patulin dng cho HPLC
- Chun b 5 dung dch chun HPLC trong cc bnh nh mc 2 ml ring bit theo
Bng 1. Dng pipet chuyn dung dch chun patulin hiu chun (4.14). Pha
long tng dung dch chun n 2 ml bng nc c pH 4 (4.5).
Bng 1 - Chun b cc dung dch chun
Dung dch chun Nc (4.5) Dung dch chun Nng khi

(l) lm vic patulin lng (g/ml)
(l)
1 1000 1000 0,50
2 1200 800 0,40
3 1500 500 0,25
4 1800 200 0,10
5 1900 100 0,05
Cc iu kin vn hnh HPLC
- Tc dng ca pha ng (ct): 1,0 ml/min;
- Bc sng ca detector UV: 276 nm;
- Th tch bm: 50 l.
3.3.6. Tnh kt qu
c t ng chun khi lng patulin trong dung dch mu th bm ln ct

HPLC, bng nanogam. Tnh phn khi lng patulin, wPAT, bng nanogam trn mililit
(hoc gam i vi puree) theo cng thc (2):
27
V1 1
w PAT ma x x (2)
V2 m
Trong :
ma l khi lng patulin trong dung dch th c bm ln ct, tnh bng

nanogam (ng);
V2 l th tch phn dung dch th (3.4) c bm ln ct, tnh bng mililit (ml);
V1 l th tch dung dch mu th (3.4), (V1 = 1,0 ml i vi nc to, V1 = 0,5ml

i vi puree) tnh bng mililit (ml);
Ms l th tch mu c chit, tnh bng mililit i vi nc to (ms = 10 ml) hoc

gam i vi puree (ms = 5 g).
Kt qu cui cng c th c biu th bng microgam trn lit (hoc kilogam i vi

puree) v tng ng vi nanogam trn mililit (hoc gam).
28
3.4. NH LNG COLIFORM THEO TCVN 6848 : 2007
3.4.1. Phm vi p dng
Tiu chun ny a ra cc hng dn chung v nh lng coliform. Tiu chun

ny c th p dng cho:
thc phm v thc n chn nui

cc mu mi trng trong khu vc sn xut v ch bin thc phm.
bng k thut m khun lc trn mi trng c sau khi 30 C hoc 37 C.
CH THCH: Nhit ny cn c tha thun gia cc bn c lin quan. Trong

trng hp i vi sa v sn phm sa, th nhit l 30 C.
K thut ny c khuyn co s dng khi s lng khun lc cn tm d kin ln hn

100 trn mililit hoc trn gam mu th.
3.4.2. Coliform
Vi khun nhit quy nh (ngha l 30 C hoc 37 C nh tha thun) hnh

thnh cc khun lc c trng trong thch lactoza mt trung tnh tm tinh th v trong
php th khng nh c ln men lactoza c sinh kh di cc iu kin th quy nh trong
tiu chun ny.
3.4.3. Nguyn tc
Chun b hai mi trng c chn lc, v ly mt lng mu th theo quy nh

nu l sn phm ban u l cht lng, hoc ly mt lng huyn ph ban u theo quy
nh nu cc sn phm dng khc.
Chun b cc cp a mi trng chn lc khc trong cng mt iu kin, dng

cc dung dch pha long thp phn ca mu th hoc ca huyn ph ban u.
cc a ny 30 C hoc 37 C (nh tha thun) trong 24 h.
29
m cc khun lc c trng v nu cn, s khun lc c khng nh bng ln
men lactoza.
S coliform c trong 1 mililit hoc trong 1 gam mu th c tnh t s khun lc

c trng thu c trn cc a c chn.
3.4.4. Mi trng c chn lc: Thch lactoza mt trung tnh tm tinh th

(VRBL)
Thnh phn
Dch thy phn m ng vt bng enzyme 7g
Cao men 3g
Lactoza (C12H22O11.H2O) 10 g
Natri clorua 5g
Mui mt (bile salts) 1,5 g
trung tnh 0,03 g
Tm tinh th 0,002 g
Thch 12 g n 18 ga
Nc 1 000 ml
a Ty thuc vo sc ng ca thch
Chun b
Tin hnh nh sau gi c tnh chn lc v c trng ca mi trng.
Trn k cc thnh phn hoc mi trng hon chnh kh trong nc v yn vi pht.

Chnh pH sao cho sau khi un si pH bng 7,4 0,2 25 C. un n si v thnh
thong khuy cho tan ht.
30
Gi si trong 2 pht. Lm ngui ngay mi trng trong ni cch thy (6.5) nhit 44
C n 47 C.
trnh lm qu nhit, khng un mi trng qu lu cng nh khng un li. Do ,

khng kh trng trong ni p lc v cn kim tra v trng ca mi trng ti thi
im s dng (xem 9.2.2).
S dng mi trng trong vng 4 h sau khi chun b.
3.4.5. Mi trng khng nh: Canh thang mt lactoza lc sng
Thnh phn
Dch thy phn casein bng emzym 10 g
Lactoza (C12H22O11.H2O) 10 g
Mt b kh 20 g
Lc sng (Brilliant green) 0,0133 g
Nc 1 000 ml
Chun b
Ha tan cc thnh phn hoc mi trng hon chnh kh trong nc bng cch
un nng nh, nu cn, trn ni cch thy (6.5). Chnh pH sao cho sau khi kh trng l
7,2 0,2 25 C, nu cn.
Chuyn 10 ml mi trng vo tng ng nghim (6.7) cha cc ng Durham (6.8).

Kh trng 15 pht trong ni hp p lc (6.1) 121 C. Cc ng Durham khng c
cha bt kh sau khi kh trng.
3.4.6. Thit b v dng c thy tinh
S dng cc thit b thng thng ca phng th nghim vi v c th sau:
31
Thit b thanh trng kh (t sy) hoc thanh trng t (ni hp p lc)
Xem TCVN 6404 (ISO 7218).
T m, c th hot ng 30 C 1 C hoc 37 C 1C.

a Petri, bng thy tinh hoc bng cht do c ng knh t 90 mm n 100
mm.
Pipet x ht, c dung tch danh nh 1 ml.
Ni cch thy, hoc thit b tng t c kh nng hot ng t 44 C n 47 C
hoc 100 C.
Thit b m khun lc, gm mt ngun chiu sng v dng c m c hc hoc
in t.
ng nghim, kch thc khong 16 mm x 160 mm.
ng Durham, c kch thc ph hp vi ng nghim (6.7).
Bnh hoc chai, un si v bo qun mi trng cy.
pH met, chnh xc n 0,1 n v pH 25 C.
Que cy vng, bng platin-iridi hoc niken-crom, ng knh khong 3 mm, hoc
loi vng cy dng mt ln.
3.4.7. Ly mu
Ly mu theo tiu chun c th thch hp i vi sn phm tng ng. Nu khng c cc

tiu chun nh vy th cc bn lin quan cn tha thun vi nhau v vn ny.
3.4.8. Chun b mu th
Chun b mu theo TCVN 6507 (ISO 6887) (phn c lin quan), TCVN 6263 (ISO 8261)
hoc tiu chun c th lin quan n sn phm cn kim tra. Nu khng c tiu chun c
th th cc bn lin quan tha thun vi nhau v vn ny.
3.4.9. Cch tin hnh
3.4.9.1. Phn mu th, huyn ph ban u v dch pha long
32
Chun b phn mu th, huyn ph ban u (dung dch pha long u tin) v cc dung
dch pha long tip theo TCVN 6507 (ISO 6887) (phn c lin quan), TCVN 6263 (ISO
8261) hoc tiu chun c th lin quan n sn phm cn kim tra.
3.4.9.2. Cy v m mu
Chun b hai a i vi sn phm dng lng v/hoc i vi mi b pha long

chn. Dng pipet v trng (6.4) cho vo tm ca mi a 1 ml ca mu th nu l sn
phm lng hoc ca cc dung dch pha long thch hp. S dng mt pipet v trng cho
mi dung dch pha long.
Rt khong 15 ml mi trng VRBL (5.3) 44 C n 47 C vo mi a Petri.

Thi gian tnh t khi kt thc khu chun b huyn ph ban u (hoc dung dch pha
long 1/10 nu l sn phm lng) n thi im rt mi trng vo a khng vt qu
15 pht.
Trn u dch cy vi mi trng v cho hn hp ng c li bng cch t

a Petri mt mt phng ngang, mt.
ng thi chun b mt a kim tra vi 15 ml mi trng kim tra v

trng.
Sau khi ng c hon ton, rt khong 4 ml mi trng VRBL (5.3) 44 C n

47 C ln b mt ca mi trng cy. cho ng li nh m t trn.
Lt ngc cc a cy v vo t m (6.2) 30 C hoc 37 C (nh tha

thun) trong 24 h 2 h.
3.4.9.3. m cc khun lc
Sau thi gian quy nh (xem 9.2.4), nu c th, chn cc a Petri c t 10 khun
lc tr ln n 150 khun lc. Dng thit b m khun lc (6.6) m cc khun lc
mu nh ta c ng knh 0,5 mm hoc ln hn (i khi c vng mt ta hi bao
33
quanh). Cc khun lc ny c coi l cc coliform in hnh v khng cn phi th
khng nh tip.
i vi cc chi tit v k thut m khun lc, xem TCVN 6404 (ISO 7218).
Cng m v khng nh cc khun lc in hnh (v d kch c nh hn), v tt

c cc khun lc c ngun gc t cc sn phm sa v c cha ng khng phi l
lactoza, ngay sau khi theo 9.4. Vic chuyn ha ng khng phi l ng lactoza c
th lm cho khun lc c hnh dng nhn tng t nh coliform in hnh.
CH THCH: V b ngoi ca vng mt ta hi bao quanh cc khun lc ph thuc

vo loi coliform v cht lng ca mi trng.
3.4.9.4. Khng nh
Cy nm khun lc ca tng loi khng in hnh, nu sn c, cho vo cc ng nghim

canh thang mt lactoza lc sng (5.4). cc ng nghim ny trong t m (6.2) t 30
C hoc 37 C (theo tha thun) trong 24 h 2 h. Cc ng Durham cho thy c sinh kh
th c coi l c cha Coliform. Ly kt qu m trong php tnh (iu 10).
34
3.5. NH LNG NM MEN V NM MC THEO TCVN 8275-
1:2009
3.5.1. Phm vi p dng
Tiu chun ny quy nh phng php nh lng nm men v nm mc sng

trong cc sn phm thc phm hoc trong thc n chn nui c hot nc ln hn
0,95 [trng, tht, sn phm sa (tr sa bt), rau, qu, cc loi pate ti...] bng k thut
m khun lc 250C 10C ([1], [2]).
Tiu chun ny khng cho php nh lng cc bo t nm mc. Vic nhn bit
cng nh vic kim tra cc h nm ca thc phm v c t khng nm trong phm vi
ca tiu chun ny. Phng php qui nh trong tiu chun ny khng thch hp nh
lng cc loi nm chu nhit nh Byssochlamys fulva hoc Byssochlamys nivea, c trong
rau v qu ng hp hoc ng chai.
3.5.2. Nguyn tc
Chun b cc a nui cy b mt, s dng mi trng nui cy chn lc qui nh.

Ty chn vo s lng khun lc d kin, s dng lng xc nh ca mu (nu sn
phm dng lng) hoc huyn ph ban u (nu sn phm dng khc), hoc cc dung
dch pha long thp phn ca mu/huyn ph.
C th chun b cc a b sung trong cng iu kin, s dng cc dung dch thp

phn ca mu th hoc cc huyn ph ban u.
cc a cy trong iu kin hiu kh 250C 10C trong 5 ngy. Cc a thch

c th c trong nh sng khuch tn t 1 ngy n 2 ngy, nu cn.
m cc khun lc/cc chi, khng nh vic nhn dng cc khun lc nghi ng

bng knh phng i hoc knh hin vi ( phn bit cc khun lc ca nm men vi cc
khun lc ca vi khun), nu cn.
35
S lng nm men v nm mc trong mt gam hoc mt mililit mu c tnh t
s lng khun lc/chi/mm thu c trn cc a chn cc mc pha long to ra
cc khun lc c th m c. Nm men v nm mc c m ring, nu cn.
3.5.3. Dch pha long v mi trng nui cy
V thc hnh trong phng th nghim hin hnh, xem TCVN 6507 (ISO 6887) v
TCVN 6263 (ISO 8261).
3.5.4. Dch pha long
3.5.4.1. Thnh phn ca canh thang nc pepton 0,1 % (nng khi

lng)
Dch thy phn m ng vt hoc thc vt bng enzym 1,0 g
Nc 1 000 ml
3.5.4.2. Chun b canh thang nc pepton 0,1% (nng khi lng)
Ha tan cc thnh phn trn trong nc, un nng nu cn.
Chnh pH sao cho sau khi kh trng pH l 7,0 0,2 250C, nu cn.
3.5.5. Mi trng nui cy
3.5.5.1. Thch dichloran-rose bengal chloramphenicol (DRBC) [3],[4]
Thnh phn
Sn phm thy phn m ng vt hoc thc vt bng enzyme 5,0 g
D-Glucoza (C6H12O6) 10,0 g
Kali dihydro phosphat (KH2PO4) 1,0 g
Magie sulfat (MgSO4.H2O) 0,5 g
36
Dichloran (2,6-dicloro-4-nitroanilin) 0,002 g
Rose Bengal 0,025 g
Thch t 12 g n 15 ga
Chloramphenicol 0,1 g
Nc ct hoc nc loi ion 1 000 ml
Ty vo sc ng ca thch.
3.5.6. Thit b v dng c thy tinh
C th dng dng c s dng mt ln thay th cho cc dng c thy tinh s

dng nhiu ln nu n c cc c tnh k thut ph hp.
S dng cc thit b, dng c phng th nghim vi sinh thng thng [xem TCVN
6404 (ISO 7218)] v c th nh sau:
T m, c th duy tr nhit 250C 10C.

Pipet x ht, v trng, dung dch danh ngha 1 ml, c chia vch 0,1 ml.
Ni cch thy, hoc dng c tng t, c kh nng duy tr nhit 440C n
470C.
My o pH, c chnh xc 0,1 n v pH 250C.
Chai, bnh v ng nghim, un si v bo qun mi trng nui cy v pha
long dung dch.
a Petri v trng, bng thy tinh hoc cht do, ng knh t 90 mm n 100
mm.
Knh hin vi, phn bit nm men vi cc t bo vi khun (c trng sng,
khuch i t 250 ln n 1 000 ln).
Que dn mu, bng thy tinh hoc cht do (ng knh nh hn 2 mm v di 80
mm). ng knh khng c vt qu 2 mm gim thiu lng mu dnh vo
que khi kt thc dn mu.
37
Knh khuch i hai th knh, phn bit cc khun lc/t bo nm men v nm
mc (khuch i t 6,5 ln n 50 ln).
3.5.7. Ly mu
iu quan trng l phng th nghim phi nhn c ng mu i din v khng

b h hng hoc gim cht lng trong sut qu trnh vn chuyn hoc bo qun. Mu
phng th nghim khng c lm ng lnh.
Vic ly mu khng qui nh trong tiu chun ny. Nn ly mu theo tiu chu n
c th lin quan n sn phm. Nu khng c tiu chun c th lin quan n sn phm
th cc bn c lin quan s tha thun v vn ny.
3.5.8. Chun b mu th
Chun b mu th theo TCVN 6507 (ISO 6887) (tt c cc phn), TCVN 6404 (ISO
7218), TCVN 6263 (ISO 8261) v tiu chun c th lin quan n sn phm. Nu khng
c tiu chun c th lin quan n sn phm th cc bn c lin quan s tha thun v vn
ny.
3.5.9. Cch tin hnh
3.5.9.1. Phn mu th, huyn ph ban u v dung dch pha long
Chun b phn mu th, huyn ph ban u (dung dch pha long ban u) v cc
dung dch pha long theo TCVN 6507 (tt c cc phn), TCVN 6404 (ISO 7218), TCVN
6263 (ISO 8261) v tiu chun c th lin quan n sn phm.
Khuyn co s dng canh thang nc pepton 0,1% (5.1.3) lm dch pha long, tr
vic chun b mu th c th. Tt nht nn dng b kiu nhu ng trn mu hoc dng
my lc.
38
Do cc bo t lng xung nhanh trong pipet, nn pipet (6.2) t th nm ngang
(khng ng) khi c lm y bng mt th tch ca huyn ph hoc dung dch pha
long thch hp.
Lc huyn ph ban u v cc dung dch pha long trnh cc phn t c cha

vi sinh vt lng xung.
3.5.9.2. Cy v
Dng pipet v trng chuyn 0,1 ml mu th dng lng hoc 0,1 ml huyn ph ban
u i vi sn phm dng khc )cho vo mt a thch DRBC
Dng pipet v trng mi chuyn 0,1 ml dung dch pha long thp phn th nht
(10-1) (sn phm dng lng) hoc 0,1 ml dung dch pha long thp phn 10-2 (sn phm
dng khc) cho vo a thch DRBC th hai.
thun tin cho vic nh lng cc lng nh nm men v nm mc, ly cc lng

n 0,3 ml dung dch pha long 10-1 ca mu hoc mu th dng lng, dn u trn ba
a.
Lp li cc thao tc ny vi cc dung dch pha long tip theo, s dng pipet v

trng mi cho mi dung dch pha long.
Dn u dch lng ln khp b mt a thch bng que dn mu v trng cho n

khi dch lng hp th ht vo mi trng.
C th s dng k thut cy bng phng php a, nhng trong trng hp

ny s tng ng ca cc kt qu phi c nh gi bng cch so snh vi kt qu
c cy trn b mt a v c th khng phn bit s khc nhau ca nm men v nm
mc. Phng php cy b mt c th cho kt qu nh lng cao hn. K thut dn a
to iu kin cho cc t bo tip xc ti a vi oxi ca khng kh v trnh mi nguy c
mt hot tnh do nhit ca cc chi nm. Cc kt qu c th ph thuc vo tng loi nm.
39
cc a chun b trong mi trng hiu kh, np hng ln trn, t th thng
ng trong t m 250C 10C trong 5 ngy. yn cc a thch trong nh sng khuch
tn t 1 ngy n 2 ngy, nu cn.
Nn cc a trong ti cht do khng lm nhim bn t m trong trng

hp nm mc lan ra ngoi a.
3.5.10.m v chn cc khun lc khng nh
m cc a trong khong thi gian t 2 ngy n 5 ngy. Chn cc a cha t

hn 150 khun lc/chi/mm v m chng. Nu trn cc a c nm mc qu nhanh th
c th m cc khun lc/chi/mm sau khi 2 ngy v m li sau khi 5 ngy.
CH THCH 1 Cc phng php nh lng nm men v c bit l nm mc l khng

chnh xc, v chng l mt hn hp ca h si nm v cc bo t v tnh v hu tnh. S
lng n v hnh thnh khun lc ph thuc vo mc phn on ca si nm v t l
cc bo t c th mc trn mi trng a.
CH THCH 2: Thng xut hin s khng tuyn tnh ca cc s m t cc a dung

dch pha long; ngha l cc dung dch pha long 10 ln ca mu thng khng cho cc
kt qu nh hn 10 ln v s m khun lc thu c trn cc mi trng a. iu
ny l do s phn on ca h si nm v vic tch cc cm bo t trong qu trnh pha
long lm c ch cnh tranh khi cc lng ln khun lc c mt trn cc a.
CNH BO - Cc bo t nm mc phn b trong khng kh rt mnh, nn cn

thao tc vi cc a Petri cn thn trnh lm pht trin cc khun lc v tinh m
c th cho c tnh kt qu qu cao.
Tin hnh kim tra bng knh khuch i hai th knh (6.9) hoc bng knh hin vi (6.7)
phn bit gia cc t bo nm men hoc nm mc v vi khun t cc khun lc, nu
cn.
m cc khun lc nm men v cc khun lc/chi nm mc ring r, nu cn.
40
nhn bit nm men v nm mc, chn cc vng pht trin nm v ly ra kim tra
bng knh hin vi hoc cy trn mi trng phn lp hoc nhn dng thch hp.
3.5.11.Biu th kt qu v gii hn tin cy
Ghi li cc khun lc nm men v cc khun lc/chi nm mc ring r, nu cn.
41
3.6. NH LNG STAPHYLOCOCCI THEO TCVN 4830-1:2005
3.6.1. Phm vi p dng
Tiu chun ny quy nh phng php nh lng staphylococci c phn ng

dng tnh vi coagulase trn a thch c mt trong cc sn phm dng cho con ngi
hoc thc n chn nui, bng cch m s khun lc thu c trn mi trng c (mi
trng Baird-Parker) sau khi trong iu kin hiu kh 35 C n 37 C.
3.6.2. Thut ng v nh ngha
3.6.2.1. Staphylococci c phn ng dng tnh vi coagulase (coagulase-

positive staphylococci)
- vi khun hnh thnh khun lc in hnh v/ hoc khng in hnh trn b mt

ca mi trng cy chn lc v cho phn ng vi coagulase dng tnh khi tin
hnh th nghim theo phng php quy nh trong tiu chun ny.
3.6.2.2. nh lng staphylococci c phn ng dng tnh vi coagulase

(enumeration of the coagulase-positive staphylococci)
- vic xc nh s lng staphylococci c phn ng dng tnh vi coagulase tm

thy c trong mt mililit hoc trong mt gam mu khi tin hnh th nghim
theo phng php quy nh trong tiu chun ny.
3.6.3. Nguyn tc
Cy ln b mt ca mi trng cy c chn lc, s dng hai a, dng mt lng

mu th quy nh nu sn phm dng lng, hoc vi mt lng huyn ph ban u quy
nh nu sn phm dng khc.
Trong cng mt iu kin, cy cc dung dch pha long thp phn ca mu th

hoc ca huyn ph ban u, dng hai a cho mi pha long.
42
cc a trong iu kin hiu kh 35 C hoc 37 C 1)
v kim tra sau 24h v
48h.
Tnh s lng staphylococci c phn ng dng tnh vi coagulase trong mt

mililit, hoc trong mt gam mu t s lng khun lc in hnh v/ hoc khng in
hnh trn cc a cc b phn pha long chn sao cho kt qu c ngha v c
khng nh bng kt qu th coagulase dng tnh.
3.6.4. Dch pha long v mi trng cy
3.6.4.1. Yu cu chung
i vi thc hnh trong phng th nghim, xem TCVN 6404 (ISO 7218).
3.6.4.2. Dch pha long
Xem TCVN 6507 (ISO 6887-1) v tiu chun ring lin quan n sn phm cn kim tra.
3.6.4.3. Mi trng thch Baird-Parker 2)
CH THCH: C th s dng mi trng bn sn, trong trng hp ny phi theo ng

cc ch dn ca nh sn xut.
Thnh phn
Pepton t casein 10,0 g
Cao nm men 1,0 g
Cao tht 5,0 g
Natri pyruvat 10,0 g
43
L-Glyxin 12,0 g
Liti clorua 5,0 g
Thch 12 g n 22 g 1)
Nc va 1 000 ml
1) Ph thuc vo sc ng ca thch.
Chun b
Ha tan cc thnh phn trn hoc mi trng hon chnh kh trong nc bng
cch un si.
Chnh pH sao cho sau khi kh trng, pH l 7,2 0,2 25 C, nu cn.
Chuyn cc lng 100 ml mi trng vo cc bnh hoc cc l (6.5) c dung tch

thch hp.
Kh trng mi trng 15 pht 121 C.
3.6.5. Dung dch
3.6.5.1. Dung dch kali telurit
Thnh phn
Kali telurit 1) (K2TeO3) 1,0 g
Nc 100 ml
1)
Ch s dng kali telurit sn c ph hp i vi php th ny
(xem 5.3.2.1.2).
Chun b
Ha tan hon ton kali telurit trong nc bng cch un nng rt nh.
44
Bt phi d tan. Nu c mt cht khng ha tan mu trng trong nc th loi b
bt .
Lc qua mng lc c l 0,22 m kh trng.
Dung dch c th c bo qun ti a mt thng nhit + 3 C 2 C.
Loi b dung dch, nu c kt ta mu trng.
3.6.5.2. Dung dch nh tng lng trng (nng khong 20 % hoc

theo cc ch dn ca nh sn xut).
CH THCH: C th s dng dung dch bn sn, nu c.
S dng trng g ti cn nguyn vn. Dng bn chi, ra trng trong dung dch
ty ra. Trng sch di dng nc chy, sau kh trng v bng cch ngm trong
etanol (70 % th tch) trong 30 giy v cho n kh trong khng kh, hoc bng cch
phun cn sau tit trng bng ngn la.
Tin hnh iu kin v trng, p v tng qu trng v tch lng ra khi lng
trng bng cch chuyn lng t na v qu ny sang na v qu cn li nhiu ln.
Cho lng vo trong bnh v trng v thm bn phn th tch nc v trng. Trn k.
un nng hn hp ny trong ni cch thy t nhit 47 C trong 2 h v nhit
+ 3C 2 C t 18 h n 24 h to kt ta. Trong iu kin v trng, thu phn cht
lng ni pha trn v bnh v trng s dng.
Dch nh tng ny c th bo qun nhit + 3 C 2 C ti a 72 h.
Thnh phn
Sulfamezathin 0,2 g
Dung dch natri hydroxit, c (NaOH) = 10 ml

0,1 mol/l 90 ml
45
Nc
Chun b
Ha tan sulfamezathin trong dung dch natri hydroxit.
Pha long bng nc n 100 ml.
Lc qua mng lc c l 0,22 m kh trng.
Dung dch c th bo qun ti a mt thng nhit + 3 C 2 C.
3.6.6. Mi trng hon chnh
Thnh phn
Mi trng c bn (5.3.1) 100 ml
Dung dch kali telurit (5.3.2.1) 1,0 ml
Nh tng lng trng (5.3.2.2) 5,0 ml
Dung dch sulfamezathin (5.3.2.1) (nu 2,5 ml

cn)
Chun b
Lm tan chy mi trng c bn, sau lm ngui trong ni cch thy n

khong 47 C.
Di cc iu kin v trng, thm hai dung dch khc v nu cn (khi nghi ng c

mt loi Proteus trong mu th) th thm dung dch sulfamezathin mi dung dch khi
thm u c lm m trc trong ni cch thy 47 C, lc k sau khi thm tng dung
dch.
3.6.7. Chun b cc a thch
46
mt lng thch hp mi trng hon chnh vo a Petri v trng thu c mi
trng thch dy khong 4 mm v cho c li.
Trc khi lm kh, cc a c th c bo qun n 24 h nhit + 3 C 2 C.
CH THCH: i vi cc a sn xut cng nghip, cn tun th cc ch dn ca nh sn

xut v thi gian bo qun.
Trc khi s dng, lm kh cc a, tt nht l m np ra v p b mt thch xung di,

t vo t m nhit t 25 C n 50 C, cho n khi cc git nc bin mt trn b
mt ca mi trng.
3.6.8. Mi trng canh thang no tim (Brain-heart infusion broth)
Thnh phn
Pepton t m t bo ng vt 10,0 g
Bt no b 12,5 g
Bt tim b 5,0 g
Glucoza 2,0 g
Natri clorua 5,0 g
Natri hydro phosphat, khan (Na2HPO4) 2,5 g
Nc 1 000 ml
Chun b
Ha tan cc thnh phn trn hoc mi trng hon chnh kh trong nc, un nng
nu cn.
Chnh pH sao cho sau khi kh trng, pH l 7,4 0,2 25 C.
47
Chuyn cc lng mi trng cy t 5 ml n 10 ml vo ng hoc l c dung tch
thch hp.
Kh trng mi trng 15 pht 121 C.
3.6.9. Huyt tng th
S dng huyt tng th kh c bn sn v hi nc theo cc ch dn ca nh sn

xut.
Nu khng sn c huyt tng th kh, th pha long mt th tch ca huyt tng

th v trng ti vi ba th tch nc v trng.
Nu kali xitrat hoc natri xitrat c s dng lm cht chng ng vn huyt

tng, th thm dung dch EDTA (axit etylenediaminetetraaxetic) c c dung dch
0,1 % EDTA trong huyt tng hi nc hoc huyt tng pha long.
Huyt tng hi nc hoc huyt tng pha long phi c dng ngay, tr
khi c quy nh ca nh sn xut.
Trc khi s dng, kim tra t m huyt tng vi cc chng staphylococci c

phn ng dng tnh vi coagulase v staphylococci phn ng m tnh vi coagulase.
3.6.10.Thit b v dng c thy tinh
CH THCH: C th dng dng c thy tinh s dng mt ln thay th cho cc dng c

thy tinh s dng nhiu ln nu chng c cc c tnh thch hp.
S dng thit b, dng c ca phng th nghim vi sinh vt thng thng [Xem TCVN
6404 (ISO 7218)] v c th l:
Thit b kh trng kh (l sy) v kh trng t (ni hp p lc)

T m, duy tr mi trng cy, cc a v ng trong di nhit 35 C 1
C hoc 37 C 1 C.
T sy hoc t m, c th duy tr nhit t 25 C 1 C n 50 C 1 C.
48
Ni cch thy, hoc thit b tng t, c th duy tr c nhit 47 C 2 C.
ng nghim, bnh hoc l c np vn, c dung tch thch hp kh trng, bo
qun mi trng cy v mi trng dng lng; c bit, cc ng ng dung dch
hng cu v trng, hoc cc l y trn c kch thc khong 10 mm x 75 mm.
a Petri, v trng, bng thy tinh hoc cht do.
Que cy thng v pipet Pasteur.
Pipet chia x ht, c dung tch danh nh 1 ml, 2 ml v 10 ml, c chia vch
tng ng 0,1 ml, 0,1 ml v 0,5 ml.
Dng c dn mu, v trng, bng thy tinh hoc cht do.
pH mt, c th c chnh xc n 0,01 n v pH 25 C, c th o chnh xc n
0,1 n v pH.
3.6.11.Ly mu
Vic ly mu khng quy nh trong tiu chun ny. Nu cha c tiu chun ring v ly
mu cho sn phm tng ng, th cc bn c lin quan t tha thun v vn ny.
iu quan trng l phng th nghim nhn c ng mu i din v khng b h hng

hoc bin i trong sut qu trnh bo qun hoc vn chuyn.
3.6.12.Chun b mu th
Vic chun b mu th theo tiu chun ring ph hp vi cc sn phm tng ng. Nu

cha c tiu chun ring, th cc bn c lin quan t tha thun v vn ny.
3.6.12.1. Cch tin hnh
Phn mu th, huyn ph ban u v cc dung dch pha long
Xem TCVN 6507-1 (ISO 6887-1) v tiu chun ring ph hp vi sn phm lin quan.
Cy
49
Dng pipet v trng chuyn vo hai a thch mi a 0,1 ml mu th nu sn
phm dng lng, hoc 0,1 ml huyn ph ban u ( pha long 10-1) nu sn phm
dng khc. Lp li trnh t ny i vi pha long 10-2 v cc pha long thp phn
tip theo nu cn.
i vi sn phm nht nh, tt nht m staphylococci c phn ng dng

tnh vi coagulase vi s lng thp, th cc gii hn pht hin c th tng ln 10 ln
bng cch cy 1,0 ml mu th dng lng, hoc 1,0 ml huyn ph ban u nu cc sn
phm dng khc, ln b mt ca mt a thnh ln (140 mm) hoc ln b mt ca ba
a thch nh (90 mm). Trong c hai trng hp, chun b mu kp bng cch dng hai
a to hoc su a nh.
S dng dng c dn mu dn cht cy cn thn cng nhanh cng tt, ln mt a

thch, c gng khng chm vo mp a. cc a c np y cho n kh trong
khong 15 pht nhit phng th nghim.
Lt ngc cc a c chun b theo 8.2.3 v chng trong 24 h 2 h sau li

thm 24 h 2 h trong t m (6.2) 35 C hoc 37 C 4).
Chun b cc a v din gii
Sau khi 24 h 2 h, nh du v tr ca cc khun lc in hnh c mt (xem ch

thch 1) di y ca cc a.
li tt c cc a nhit 35 C hoc 37 C 4) thm 24 h 2 h, v nh du cc

khun lc in hnh mi. ng thi cng nh du c cc khun lc khng in hnh c
mt (xem ch thch 1).
50
Ch ly cc a (xem ch thch 2) c cha ti a 300 khun lc vi 150 khun lc
in hnh v/ hoc khng in hnh hai dung dch k tip nhau nh lng. Mt
trong cc a phi cha t nht 15 khun lc. Chn khng nh lng A c (thng
5 khun lc in hnh, hoc 5 khun lc khng in hnh nu ch c khun lc khng in
hnh, hoc 5 khun lc in hnh v 5 khun lc khng in hnh nu c hai loi u c
mt mi a).
Vi sn phm dng lng cha pha long hoc dung dch pha long thp nht ca
cc sn phm dng khc, nu c t hn 15 khun lc in hnh v/hoc khng in hnh
c mt trn cc a, c th c tnh nh m t trong .4.3 v 9.2.
CH THCH 1: Cc khun lc in hnh c mu en hoc mu xm, bng v li (c

ng knh t 1 mm n 1,5 mm sau khi trong 24 h, v t 1,5 mm n 2,5 mm sau khi
48 h) v c bao quanh bi mt vng trong r rt, cng c th l m tng phn. Sau
khi trong t nht 24 h, c th xut hin mt vng mu trng c tip gip vi khun lc.
CH THCH 2: Cc khun lc khng in hnh cng kch c nh khun lc in hnh v

c th c mt trong cc trng thi sau:
cc khun lc en bng c hoc khng vin trng hp; khng c vng trong hoc
hu nh khng nhn thy v khng c vng trng c hoc rt kh nhn thy.
cc khun lc mu xm khng c vng trong.
Cc khun lc khng in hnh c hnh thnh ch yu bi cc chng staphylococci c

phn ng dng tnh vi coagulase b nhim bn trong cc sn phm, v d, cc sn phm
sa, tm v cc b phn ca vt nui. Chng thng t khi c hnh thnh bi nhim
cc chng staphylococci c phn ng dng tnh vi coagulase b nhim bn trong cc
sn phm khc.
CH THCH 3: Cc khun lc khc l tt c cc khun lc cn li c kh nng c mt

trn cc a m khng cho thy biu hin bn ngoi in hnh hoc khng in hnh nh
m t trong Ch thch 1 v Ch thch 2, v c coi l h vi khun nn.
51
Nu dn 1,0 ml cht cy ln ba a , th x l cc a ny ging nhau theo cc quy
trnh m v khng nh.
c tnh s lng nh staphylococci c phn ng dng tnh vi coagulase, th

gi li tt c cc a c cha cht khun lc in hnh v khng in hnh. Chn tt c cc
khun lc khng nh nm trong gii hn ra trn.
Khng nh (php th coagulase)
T mi khun lc chn, dng que cy v trng ly mt phn v chuyn vo ng

hoc l ng mi trng canh thanh no tim.
35 C hoc 37 C 5) trong 24 h 2 h.
Bng k thut v trng, ly 0,1 ml mi dch cy cho vo 0,3 ml huyt tng th

(tr khi nh sn xut quy nh cc lng khc) ng trong cc ng hoc l ng dung
dch hng cu v trng v nhit 35 C hoc 37 C 5).
Nghing ng, kim tra s kt dnh ca huyt tng sau khi t 4 h n 6 h v nu

php th l m tnh, th kim tra li sau khi 24 h, hoc kim tra theo thi gian c
nh sn xut quy nh.
Nu th tch kt dnh chim hn mt na th tch ban u ca cht lng, th php

th coagulase l dng tnh.
kim tra m tnh, i vi mi m huyt tng, thm 0,1 ml mi trng canh

thanh no-tim v trng vo mt lng huyt tng th khuyn co v nhng khng
cy. Php th hp l khi kim tra huyt tng cho thy khng c du hiu kt dnh.
3.6.13.Biu th kt qu
3.6.13.1. Trng hp chung
52
Tnh s lng a ca staphylococci c phn ng dng tnh vi coagulase
nhn dng trn mi a chn
Trn mi a, tnh s lng a cc staphylococci c phn ng dng tnh vi coagulase

c nhn dng, theo cng thc:
bc b
a xcc nc xcnc
Ac Anc
Trong
Ac l s lng khun lc in hnh qua php th coagulase (9.5);
Anc l s lng khun lc khng in hnh qua php th coagulase (9.5);
bc l s lng khun lc in hnh cho thy c phn ng dng tnh vi coagulase;
bnc l s lng khun lc khng in hnh cho thy c phn ng dng tnh vi
coagulase;
cc l tng s khun lc in hnh nhn thy trn a (9.4);
cnc l tng s khun lc khng in hnh nhn thy trn a (9.4);
Ly kt qu trn s.
Tnh s lng N staphylococci c phn ng dng tnh vi coagulase c

nhn dng c mt trong phn mu th
i vi cc a c cha ti a 300 khun lc, c 150 khun lc in hnh v/ hoc

khng in hnh hai pha long lin tip, th tnh s lng Staphylococci c phn ng
dng tnh vi coagulase i vi mi a theo quy nh trong 9.1.1 v tnh s N
Staphylococci c phn ng dng tnh vi coagulase c nhn bit c mt trong mu
th, l trung bnh thu c t hai long lin tip, bng cng thc sau:
53
N a
V (n1 0,1n2 )d
Trong :
a l tng s khun lc staphylococci c phn ng dng tnh vi coagulase

nhn bit trn tt c cc a chn.
V l th tch ca cht cy trn mi a, tnh bng mililit;
n1 l s a c chn pha long th nht;
n2 l s a c chn pha long th hai;
d l pha long tng ng vi dung dch pha long th nht chn (huyn ph
ban u l mt pha long).
Lm trn cc kt qu tnh n hai ch s c ngha.
Bo co kt qu theo s staphylococci c phn ng dng tnh vi coagulase trong

mt mililit (sn phm dng lng) hoc trong mt gam (i vi sn phm dng khc),
c biu th theo s t 1,0 n 9,9 nhn 10x, trong x l ly tha tng ng ca 10.
c tnh cc s lng nh
Nu hai a, tng ng vi mu th (sn phm dng lng) hoc huyn ph ban
u (sn phm dng khc), mi a cha t hn 15 khun lc c nhn bit
th bo co cc kt qu nh sau:
a) i vi cc sn phm dng lng, s staphylococci c phn ng dng tnh vi

coagulase (10.1.1) trong mt mililit c c tnh nh sau:
a
Ne
V 2
trong
54
a l tng s khun lc staphylococci c phn ng dng tnh vi coagulase nhn
bit c (10.1.1) trn hai a chn;
V l th tch cy ln mi a.
b) i vi cc sn phm dng khc, s staphylococci c phn ng dng tnh vi

coagulase trong mt gam c c tnh nh sau:
a
Ne
V 2 d
trong
a l tng s khun lc staphylococci c phn ng dng tnh vi coagulase nhn

bit c (10.1.1) trn hai a chn;
d l pha long ca huyn ph ban u;
V l th tch cy ln mi a.
Nu hai a tng ng khi cy 0,1 ml (trng hp chung l 0,1 ml dch cy) mu

th (sn phm dng lng) hoc huyn ph ban u (sn phm dng khc) khng
cha bt k khun lc staphylococci no c phn ng dng tnh vi coagulase,
th bo co kt qu nh sau:
- t hn 10 staphylococci c phn ng dng tnh vi coagulase trong mt mililit (sn

phm dng lng);
- t hn 10/d staphylococci c phn ng dng tnh vi coagulase trong mt gam (sn

phm dng khc), trong d l pha long ca huyn ph ban u.
- Nu cy 1 ml mu, th bo co kt qu nh sau:
- t hn 1 staphylococci c phn ng dng tnh vi coagulase trong mt mililit (sn

phm dng lng);
55
- t hn 1/d staphylococci c phn ng dng tnh vi coagulase trong mt gam (sn
phm dng khc).
56
TI LIU THAM KHO
Ting Vit
[1] QCVN 6-2:2010/BYT_i vi cc sn phm ung khng cn
[2] QCVN 01:2009/BYT
[3] TCVN 7946 : 2008 _Nc qu v nectar
[4] TCVN 8275-1:2009_ nh lng nm men v nm mc
[5] TCVN 4830-1:2005_ nh lng staphylococci
[6] TCVN 8161: 2009_ Xc nh patulin
[7] TCVN 8126:2009 _ Xc nh ch, cadimi, km, ng v st
[8] TCVN 6299 : 1997
Ting Anh
[9] AOAC Official Method 943.03 (Citric Acid in Fruits and Fruit Products)
[10] AOAC Official Method 924.08 (Alcohol Precipitate in Fruit Products)
[11] AOAC Official Method 931.09 (Manganese in Fruits and Fruit Products)
[12] AOAC Official Method 910.03 (Tartaric Acid (Total)in Fruits and Fruit Products)
57
PH LC
[1] QCVN 6-2:2010/BYT_I VI CC SN PHM UNG KHNG CN

[2] TCVN 7946 : 2008 _NC QU V NECTAR
[3] AOAC Official Method 943.03 (Citric Acid in Fruits and Fruit Products)
[4] AOAC Official Method 924.08 (Alcohol Precipitate in Fruit Products)
[5] AOAC Official Method 931.09 (Manganese in Fruits and Fruit Products)
[6] AOAC Official Method 910.03 (Tartaric Acid (Total)in Fruits and Fruit Products)
58
PH LC 1
QUY CHUN K THUT QUC GIA

QCVN 6-2:2010/BYT
I VI CC SN PHM UNG KHNG CN
National technical regulation for soft drinks
H NI - 2010
Li ni u
QCVN 6-2:2010/BYT do Ban son tho Quy chun k thut quc gia v v sinh an ton thc phm i
vi ung bin son, Cc An ton v sinh thc phm trnh duyt v c ban hnh theo Thng t s
35/2010/TT-BYT ngy 02 thng 6 nm 2010 ca B trng B Y t.
QUY CHUN K THUT QUC GIA

I VI CC SN PHM UNG KHNG CN
National technical regulation for soft drinks
1. QUY NH CHUNG
1.1. Phm vi iu chnh
Quy chun ny quy nh cc ch tiu an ton thc phm v cc yu cu qun l i
vi ung khng cn, bao gm nc rau qu, nectar rau qu v ung pha ch sn
khng cn.
Quy chun ny khng p dng i vi thc phm chc nng.

1.2. i tng p dng
Quy chun ny p dng i vi:
a) Cc t chc, c nhn nhp khu, sn xut, kinh doanh ung khng cn ti Vit Nam;
b) Cac t chc, c nhn c lin quan.
1.3. Gii thch t ng
Trong Quy chun ny, cc t ng di y c hiu nh sau:
1.3.1. Nc rau qu
L sn phm c thnh phn ch yu l dch rau hoc dch qu, c th c mt phn tht rau hoc tht qu,
c th c c c to thnh nc rau qu c c hoc c ln men to thnh nc rau qu ln
men.
59
1.3.2. Nectar rau qu
L sn phm c ch bin bng cch nghin m rau hoc m qu cng vi dch bo, ng v cc ph
gia khc. Sn phm phi p ng cc yu cu c quy nh trong Ph lc ca TCVN 7946 : 2008 Nc
qu v nectar.
1.3.3. ung pha ch sn khng cn
Sn phm c pha ch t nc vi cc cht c ngun gc t nhin hoc tng hp, c th c CO2.
2. QUY NH V K THUT
2.1. Yu cu cht lng nc s dng ch bin ung khng cn
Nc s dng ch bin ung khng cn phi p ng cc yu cu theo QCVN 01:2009/BYT v
cht lng nc n ung c ban hnh km theo Thng t s 04/2009/TT-BYT ngy 17/6/2009 ca B
trng B Y t.
2.2. Yu cu v an ton thc phm ca ung khng cn
2.2.1. Gii hn ti a cc cht nhim bn c quy nh ti Ph lc I ca Quy chun ny.
2.2.2. Cc ch tiu vi sinh vt c quy nh ti Ph lc II ca Quy chun ny.
2.1.3. Danh mc ph gia thc phm c php s dng ph hp vi quy nh hin hnh.
2.1.4. C th s dng cc phng php th c chnh xc tng ng vi cc phng php quy nh
km theo cc ch tiu trong cc Ph lc I v Ph lc II ca Quy chun ny.
2.1.5. S hiu v tn y ca phng php ly mu v cc phng php th c quy nh ti Ph lc
III ca Quy chun ny.
2.1.6. Trong trng hp cn kim tra cc ch tiu cha quy nh phng php th ti Quy chun ny, B
Y t s quyt nh cn c theo cc phng php hin hnh trong nc hoc ngoi nc c xc nhn
gi tr s dng.
2.3. Ghi nhn
Vic ghi nhn cc sn phm ung khng cn phi theo ng quy nh ti Ngh nh s 89/2006/N-
CP ngy 30/8/2006 ca Chnh ph v Nhn hng ho v cc vn bn hng dn thi hnh.
3. QUY NH V QUN L
3.1. Cng b hp quy
3.1.1. Cc sn phm ung khng cn c nhp khu, sn xut, kinh doanh trong nc phi c cng
b hp quy ph hp vi cc quy nh ti Quy chun ny.
3.1.2. Phng thc, trnh t, th tc cng b hp quy c thc hin theo Quy nh v chng nhn hp
chun, chng nhn hp quy v cng b hp chun, cng b hp quy c ban hnh km theo Quyt nh
s 24/2007/Q-BKHCN ngy 28 thng 9 nm 2007 ca B trng B Khoa hc v Cng ngh v cc
quy nh ca php lut.
3.2. Kim tra i vi cc sn phm ung khng cn
Vic kim tra cht lng, v sinh an ton i vi cc sn phm ung khng cn phi c thc hin
theo cc quy nh ca php lut.
4. TRCH NHIM CA T CHC, C NHN
4.1. T chc, c nhn nhp khu, sn xut cc sn phm ung khng cn phi cng b hp quy ph
hp vi cc quy nh k thut ti Quy chun ny, ng k bn cng b hp quy ti c quan qun l nh
60
nc c thm quyn theo phn cp ca B Y t v bo m cht lng, v sinh an ton theo ng ni
dung cng b.
4.2. T chc, c nhn ch c nhp khu, sn xut, kinh doanh cc sn phm ung khng cn sau khi
hon tt ng k bn cng b hp quy v bo m cht lng, v sinh an ton, ghi nhn ph hp vi cc
quy nh ca php lut.
5. T CHC THC HIN
5.1. Giao Cc An ton v sinh thc phm ch tr, phi hp vi cc c quan chc nng c lin quan hng
dn trin khai v t chc vic thc hin Quy chun ny.
5.2. Cn c vo yu cu qun l, Cc An ton v sinh thc phm c trch nhim kin ngh B Y t sa
i, b sung Quy chun ny.
5.3. Trong trng hp cc tiu chun v quy nh php lut c vin dn trong Quy chun ny c s
thay i, b sung hoc c thay th th p dng theo vn bn mi.
PH LC I
GII HN CC CHT NHIM BN I VI UNG KHNG CN
Tn ch tiu Gii hn Phng php th Phn loi
ti a ch tiu 1)
I. Kim loi nng
1. Ch, mg/l 0,05 TCVN 8126:2009 A
2. Thic (i vi sn phm ng hp trng 150 TCVN 7769:2007 (ISO A
thic), mg/l 17240:2004); TCVN
7788:2007
II. c t vi nm
1. Patulin trong nc to v nectar to (p 50 TCVN 8161:2009 (EN A
dng cho c nc to v nectar to c s 14177:2003)
dng lm thnh phn ca cc loi ung
khc), g/l
III. D lng thuc bo v thc vt
1. Nc qu v nectar qu thuc chi Citrus (chi Cam chanh)
Piperonyl butoxid, mg/l 0,05 US FDA PAM, Vol. I, A
Section 302, E1/E4+C4
2. Nc cam v nectar cam
US FDA PAM, Vol. I, A
2-Phenylphenol, mg/l 0,5
Section 302, E1, E2
Propargit, mg/l 0,3
Section 302, E1, E2
3. Nc to v nectar to
Diphenylamin, mg/l 0,5
Section 302, E1, E2
61
Tn ch tiu Gii hn Phng php th Phn loi
ti a ch tiu 1)
Propargit, mg/l 0,2
Section 302, E1, E2
4. Nc nho v nectar nho
Propargit, mg/l 1 US FDA PAM, Vol. I, A
Section 302, E1, E2
5. Nc c chua v nectar c chua
TCVN 8171-1:2009 A
Carbaryl, mg/l 3
(EN 14185-1:2003)
Malathion, mg/l 0,01 AOAC 970.53 A
Piperonyl butoxid, mg/l 0,3
Section 302, E1/E4+C4
1)
Chi tiu loa i A: bt buc phai th nghi m anh gia hp quy.
PH LC II
CC CH TIU VI SINH VT CA UNG KHNG CN
Tn ch tiu Gii hn ti Phng php th Phn loi
a ch tiu 2)
1. Tng s vi sinh vt hiu kh, CFU/ml 100 TCVN 4884:2005 (ISO A
sn phm 4833:2003)
2. Coliform, CFU/ml 10 TCVN 6848:2007 (ISO A
4832:2006);
TCVN 4882:2007 (ISO
4831:2006)
3. E. coli, CFU/ml Khng c TCVN 7924-1:2008 (ISO A
c 16649-1:2001); TCVN
7924-2:2008 (ISO 16649-
2:2001); TCVN 7924-
3:2008 (ISO/TS 16649-
3:2005)
4. Streptococci faecal, CFU/ml Khng c TCVN 6189-2:1996 (ISO A
c 7899-2:1984)
5. Pseudomonas aeruginosa, CFU/ml Khng c ISO 16266:2006 A
c
6. Staphylococcus aureus, CFU/ml Khng c TCVN 4830-1:2005 (ISO A
c 6888-1:1999, With Amd.
1:2003);
TCVN 4830-2:2005 (ISO
6888-2:1999, With Amd.
62
1:2003);
TCVN 4830-3:2005 (ISO
6888-2: 2003)
7. Clostridium perfringens, CFU/ml Khng c TCVN 4991:2005 (ISO A
c 7937:2004)
8. Tng s nm men v nm mc, 10 TCVN 8275-1:2009 (ISO A
CFU/ml 21527-1:2008)
2)
Chi tiu loa i A: bt buc phai th nghi m anh gia hp quy.
PH LC III
DANH MC PHNG PHP TH CC CH TIU AN TON THC PHM I VI UNG
KHNG CN
I. Phng php th hm lng kim loi nng
1. TCVN 7769:2007 (ISO 17240:2004) Sn phm rau, qu Xc nh hm lng thic Phng php
o ph hp th nguyn t ngn la.
2. TCVN 7788:2007 hp thc phm Xc nh hm lng thic bng phng php quang ph hp
th nguyn t
3. TCVN 8126:2009 Thc phm Xc nh ch, cadimi, km, ng v st Phng php o ph hp
th nguyn t sau khi phn hy bng vi sng.
II. Phng php th c t vi nm
1. TCVN 8161:2009 (EN 14177:2003) Thc phm Xc nh patulin trong nc to c, nc to
trong v puree to Phng php HPLC c lm sch dch lng hoc mt phn dch lng
III. Phng php th d lng thuc bo v thc vt
1. TCVN 8171-1:2009 (EN 14185-1:2003) Thc phm khng cha cht bo Xc nh d lng n-
metylcarbamat Phn 1: Phng php sc k lng hiu nng cao c lm sch bng chit pha rn
2. AOAC 970.53 Organophosphorus Pesticide Residues. Polarographic Confirmatory Method (D
lng thuc bo v thc vt phospho hu c. Phng php khng nh bng o phn cc)
3. Pesticide Analytical Manual (PAM), Food and Drug Administration, Washington, D.C., USA, Vol. I,
3rd edition, Section 302
IV. Phng php th vi sinh vt
1. TCVN 4830-1:2005 (ISO 6888-1:1999, With Amd. 1:2003) Vi sinh vt trong thc phm v thc n
chn nui Phng php nh lng Staphylococci c phn ng dng tnh vi coagulase
(Staphylococcus aureus v cc loi khc) trn a thch Phn 1: K thut s dng mi trng thch
Baird-Parker.
2. TCVN 4830-2:2005 (ISO 6888-2:1999, With Amd. 1:2003) Vi sinh vt trong thc phm v thc n
chn nui Phng php nh lng Staphylococci c phn ng dng tnh coagulase
(Staphylococcus aureus v cc loi khc) trn a thch Phn 2: K thut s dng mi trng thch
fibrinogen huyt tng th
3. TCVN 4830-3:2005 (ISO 6888-3:2003), Vi sinh vt trong thc phm v thc n chn nui Phng
php nh lng Staphylococci c phn ng dng tnh vi coagulase (Staphylococcus aureus v cc
63
loi khc) trn a thch Phn 3: Pht hin v dng k thut m s c xc sut ln nht (MPN)
m s lng nh.
4. TCVN 4882:2007 (ISO 4831:2006) Vi sinh vt trong thc phm v thc n chn nui Phng php
pht hin v nh lng coliform K thut m s c xc sut ln nht.
5. TCVN 4884:2005 (ISO 4833:2003), Vi sinh vt trong thc phm v thc n chn nui Phng php
nh lng vi sinh vt trn a thch K thut m khun lc 30 0C.
6. TCVN 4991:2005 (7937:2004) Vi sinh vt trong thc phm v thc n chn nui Phng php nh
lng Clostridium perfringens trn a thch - K thut m khun lc.
7. TCVN 6189-2:1996 (ISO 7899-2:1984) Cht lng nc Pht hin v m khun lin cu phn
Phn 2: Phng php mng lc.
8. TCVN 6848:2007 (ISO 4832:2006) Vi sinh vt trong thc phm v thc n chn nui Phng php
nh lng coliform K thut m khun lc
9. TCVN 7924-1:2008 (ISO 16649-1:2001) Vi sinh vt trong thc phm v thc n chn nui Phng
php nh lng Escherichia coli dng tnh -glucuronidaza Phn 1: K thut m khun lc 44
o
C s dng mng lc v 5-bromo-4-clo-3-indolyl -D-glucuronid.
php nh lng Escherichia coli dng tnh -glucuronidaza Phn 2: K thut m khun lc 44
o
C s dng 5-bromo-4-clo-3-indolyl -D-glucuronid
11. TCVN 7924-3:2008 (ISO/TS 16649-3:2005) Vi sinh vt trong thc phm v thc n chn nui
Phng php nh lng Escherichia coli dng tnh -glucuronidaza Phn 3: K thut tnh s c
xc sut ln nht s dng 5-bromo-4-clo-3-indolyl -D-glucuronid.
php nh lng nm men v nm mc Phn 1: K thut m khun lc trong cc sn phm c hot
nc ln hn 0,95
13. ISO 16266:2006 Water quality Detection and enumeration of Pseudomonas aeruginosa Method by
membrane filtration (Cht lng nc Pht hin v nh lng Pseudomonas aeruginosa Phng
php lc mng)
64
PH LC 2
TIU CHUN QUC GIA
TCVN 7946 : 2008
NC QU V NECTAR
Fruit juices and nectars
Li ni u
TCVN 7946:2008 thay th TCVN 1549:1994, TCVN 1682:1994,
TCVN 4041:1985; TCVN 4042:1985 v TCVN 4043:1985;
TCVN 7946:2008 hon ton tng ng vi CODEX STAN 247-2005;
TCVN 7946:2008 do Ban k thut tiu chun quc gia TCVN/TC/F10 Rau qu v sn phm rau qu
bin son, Tng cc Tiu chun o lng Cht lng ngh, B Khoa hc v Cng ngh cng b.
NC QU V NECTAR
Fruit juices and nectars
1. Phm vi p dng
Tiu chun ny p dng cho tt c cc sn phm c m t trong 2.1 di y.
2. M t
2.1. nh ngha sn phm
2.1.1. Nc qu (fruit juices)
Nc qu l dch lng cha b ln men nhng c th ln men thu c t phn n c ca qu, cn lnh
ln, c chn thch hp v qu ti hay qu c bo qun trong iu kin thch hp k c phng php
x l b mt sau thu hoch c p dng theo cc iu khon thch hp hin hnh.
Mt vi loi nc qu c th c x l cng vi ht, ht v v, nhng phn ln khng c trong nc

qu, ch cho php c mt lng nh khi khng th loi b bng thc hnh sn xut tt (GMP).
Nc qu x l thch hp, cn c duy tr tnh cht vt l, ha hc, cm quan v cc c tnh dinh

dng ca nc qu t nhin. Nc qu c th c hay trong v c th khi phc li1 cc cht thm v
1 Cho php b sung hng thm v mi v khi phc li ca cc thnh phn ny ln n mc chun
t cng mt loi qu.
65
thnh phn hng d bay hi t cng mt loi qu bng cc bin php vt l ph hp. C th c b
sung tht qu v t bo2 t cng mt loi qu bng nhng bin php vt l thch hp.
Nc qu c th thu c t mt loi qu. Nc qu hn hp l loi thu c bng cch trn ln hai hoc
nhiu loi nc qu hoc nc qu v puree t cc loi qu khc nhau.
Nc qu thu c theo cch sau:
2.1.1.1. Nc qu thu c trc tip bng phng php chit bng bin php vt l.
2.1.1.2. Nc qu thu c t vic hon nguyn nc qu c c nh m t trong 2.1.2 cng vi nc

p ng cc tiu ch nu trong 3.1.1 (c).
2.1.2. Nc qu c c
Nc qu c c l sn phm ph hp vi thut ng nu trong 2.1.1, loi b mt lng nc va

bng bin php vt l lm tng Brix n gi tr t nht l 50 % cao hn gi tr Brix c thit lp
i vi nc qu hon nguyn t cng mt loi qu, nh trong Ph lc. Trong qu trnh sn xut nc
qu c c, s dng bin php thch hp v c th kt hp ng thi vi khuch tn t bo hoc tht qu
bng nc min l cc cht rn ca qu c th chit c bng nc c cho vo nc qu ban u
trc khi tin hnh c c.
Nc qu c c c th khi phc li1 c cht thm v cc thnh phn hng d bay hi t cng mt
loi qu, bng cc bin php vt l thch hp. C th c b sung tht qu v t bo2 t cng mt loi
qu bng bin php vt l thch hp.
2.1.3. Nc qu trch ly
Nc qu trch ly sn phm thu c bng khuch tn cc thnh phn sau y vi nc:
- ton b tht qu c nc nhng khng th tch trc tip bng bin php vt l, hoc
- ton b qu kh nc.
Cc sn phm c th c c c v hon nguyn.
Hm lng cht rn ca thnh phm cn p ng c b Brix ti thiu i vi nc qu hon nguyn

c qui nh trong Ph lc.
2.1.4. Puree qu s dng trong sn xut nc qu v nectar
Puree qu trong sn xut nc qu v nectar l sn phm cha b ln men nhng c th ln men thu c
bng bin php thch hp, v d bng cch nghin, xay, lc phn c th n c ca qu hay phn v qu
m cha p nc. Qu phi lnh ln, c chn thch hp v ti hoc c bo qun bng cc bin php
vt l hoc p dng cch x l theo cc iu khon thch hp hin hnh.
2 i vi cam qut, tht qu hoc t bo l cc tp nc qu cha bn trong v qu.
66
Puree qu c th khi phc li1 c cht thm v cc thnh phn hng d bay hi t cng mt loi qu
v tt c phi c thu li bng cc bin php vt l thch hp. C th b sung tht qu v t bo2 t cng
mt loi qu bng bin php vt l thch hp.
2.1.5. Puree qu c c s dng trong sn xut nc qu v nectar
Puree qu c c c s dng trong sn xut nc qu v nectar thu c bng bin php vt l loi
b mt lng nc va t puree qu lm tng Brix ti gi tr t nht l 50 % cao hn gi tr Brix
c thit lp i vi nc qu hon nguyn t cng mt loi qu, nh ch dn trong Ph lc.
Puree qu c c c th khi phc li1 c cht thm v cc thnh phn hng d bay hi t cng mt
loi qu v tt c phi c thu li bng cc bin php vt l thch hp.
2.1.6. Nectar qu
Nectar qu cha b ln men nhng c th ln men bng cch thm nc, c b sung hoc khng b sung
ng nh quy nh trong 3.1.2 (a), mt ong v/hoc xir nh c quy nh trong 3.1.2(b), v/hoc
cht ph gia to ngt c lit k trong Tiu chun chung v ph gia thc phm (GSFA) c quy
nh trong 2.1.1, 2.1.2, 2.1.3, 2.1.4, v 2.1.5 hay hn hp ca chng. Tt c cc cht thm, thnh phn
hng d bay hi, tht qu v t bo2 phi c khi phc li cho cng mt loi qu v c thu li bng
cc bin php vt l thch hp b sung. Ngoi ra, sn phm phi p ng cc yu cu qui nh i vi
nectar qu nu trong Ph lc.
Nectar qu hn hp thu c t hai hay nhiu loi qu khc nhau.
2.2. Loi
Tn sn phm nc qu, puree qu v nectar qu c ly theo tn khoa hc ca cc loi qu c s

dng, c ch ra trong Ph lc.
i vi cc loi qu khng c trong Ph lc, th s dng tn khoa hc ng hoc tn thng thng.
3. Thnh phn c bn v cc yu t cht lng
3.1. Thnh phn
3.1.1. Thnh phn c bn
(a) i vi nc qu c p trc tip, th Brix phi chnh l Brix thu c t qu p v hm lng

cht rn ha tan ca tng loi qu khng b thay i, tr khi c pha trn vi nc qu ca cng mt
loi qu.
(b) Vic ch bin nc qu m cn hon nguyn t nc qu c c th phi theo Brix ti thiu

c thit lp trong Ph lc, khng k cc cht rn ca cc thnh phn v cc cht ph gia b sung. Nu
trong Bng khng qui nh Brix, th Brix ti thiu phi c tnh da vo hm lng cht rn ha
tan ca tng loi nc qu c dng ch bin nc qu c c.
67
(c) i vi nc qu hon nguyn v nectar, khi hon nguyn cn s dng nc ung mc ti thiu,
p ng c phin bn mi nht ca Hng dn v cht lng nc ung ca T chc Y t th gii
(Tp 1 v Tp 2).
3.1.2. Thnh phn cho php khc
Ngoi tr nhng quy nh khc, cn phi ghi nhn nhng thnh phn sau y:
(a) ng c m nh hn 2% nh m t trong TCVN 7968:2008 (CODEX STAN 212-1999) ng:

sucroza3, dextroza khan, glucoza4, fructoza, c th b sung vo tt c nhng sn phm c nu trong 2.1
(vic b sung cc thnh phn c lit k trong 3.1.2(a) v 3.1.2(b) ch p dng cho cc sn phm bn
cho ngi tiu dng hay cho mc ch cung cp thc phm).
(b) Xir [nh m t trong TCVN 7968:2008 (CODEX STAN 212-1999)], sacroza dng lng, dung dch
ng chuyn ha, xir ng chuyn ha, xir fructoza, ng ma dng lng, isoglucoza v xir c
hm lng fructoza cao c th c b sung vo ch i vi nc qu pha li c m t trong 2.1.1.2,
nc qu c c c m t trong 2.1.2, puree qu c c c m t trong 2.1.5, v nectar qu nh m
t trong 2.1.6. Mt ong v/hoc ng c ngun gc t qu c th ch c b sung vo nectar qu trong
2.1.6.
(c) Ty thuc vo lut ca nc nhp khu, nc qu chanh (Citrus limon (L.) Burm. f. Citrus limonum
Rissa) hay nc qu chanh (Citrus aurantifolia (Christm.) hoc c hai, c th b sung vo nc qu
tng ng n 3 g/l axit xitric khan vi mc ch axit ha gim ngt nc qu nh m t trong
2.1.1, 2.1.2, 2.1.3, 2.1.4 v 2.1.5. Nc chanh Citrus limon (L.) Burm. f. Citrus limonum Rissa hoc nc
chanh Citrus aurantifolia (Christm.), hay c hai, c th c b sung vo nectar qu tng ng n 5
g/l axit xitric khan nh m t trong 2.1.6.
(d) Khng c b sung c hai loi ng (m t trong (a) v (b) v cc cht axit ha (c lit k trong
GSFA) cho cng mt loi nc qu.
(e) Ty thuc vo qui nh ca nc nhp khu, nc qu qut (Citrus reticulata) v/hoc ca ging lai
vi reticulata c th b sung vo nc cam p vi mt lng khng qu 10% cht rn ha tan ca
reticulata vo cht rn ha tan tng s ca nc cam.
(f) Mui, gia v v rau thm (v cc cht chit t nhin ca chng) c th c b sung vo nc qu c
chua.
(g) C th b sung cc thnh phn dinh dng c bn (v d vitamin, khong cht) v cc sn phm trong
2.1. Vic b sung nh vy phi ph hp vi cc qui nh thch hp hin hnh thit lp cho mc ch
ny.
3.2. Cc yu t cht lng
Nc qu v nectar qu phi c mu sc, hng thm v mi v c trng tng loi qu.
3 Thut ng ng trng v ng ct trong TCVN 7968:2008 (CODEX STAN 212-1999) ng.

4 Thut ng dextroza khan trong TCVN 7968:2008 (CODEX STAN 212-1999) ng.
68
Qu khng c gi nhiu nc do qu trnh ra, hp hay cc thao tc chun b khc m khng th trnh
khi v l do cng ngh.
3.3. Tnh xc thc (authenticity)
Tnh xc thc l vic duy tr tnh cht vt l, ha hc, cm quan v tnh dinh dng ca qu nh trong t
nhin.
3.4. Xc minh thnh phn, cht lng v tnh xc thc
Nc qu v nectar phi c kim tra v tnh xc thc, thnh phn v cht lng khi s dng v khi
c yu cu. Phng php phn tch theo iu 9 Phng php phn tch v ly mu.
Vic xc minh tnh xc thc/cht lng ca mu c th c nh gi bng cch so snh d liu ca mu,
s dng nhng phng php thch hp c nu trong tiu chun ny, vi sn phm ca cng loi qu v
t cng mt vng, k c nhng bin i t nhin, thay i theo thi v v nhng bin i xut hin trong
qu trnh ch bin.
4. Ph gia thc phm
Ph gia thc phm c lit k trong Bng 1 v Bng 2 ca Tiu chun chung v Ph gia thc phm
trong Cc nhm thc phm 14.1.2.1 (Nc qu), 14.1.2.3 (Nc qu c c), 14.1.3.1 (Nectar qu) v
14.1.3.3 (Nectar qu c c) c th c s dng trong cc loi thc phm thuc i tng ca tiu chun
ny.
5. Cht h tr ch bin - Mc ti a s dng theo thc hnh sn xut tt
Chc nng Tn cht

5
Cht chng to bt Polydimetylsiloxan
Lp t st hp ph (cht lm trng, t t nhin hoc hot ha)
Resin hp ph
Cacbon hot ha (ch ly t thc vt)
Bentonit
Canxi hydroxit6
Cht lm trong
Xenluloza
Cht ph tr lc
Chitosan
Cht keo t
Keo silic dioxit
t diatomit (t cha to ct)
Gielatin (t collagen ca da)
Resin trao i ion (cation v anion)
5 10 mg/l l gii hn d lng ti a ca hp cht c php c trong sn phm cui cng.

6 Ch c trong nc nho p.
69
Keo bong bng c7
Cao lanh
trn chu
Polyvinylpolypyrolidon
Kali caseinat7
Kali tartrat6
Canxi cacbonat6 kt ta
V tru
Silicasol
Natri caseinat7
Lu hunh dioxit6,8
Pectinaza (dng ph v Pectin),
Proteinaza (dng ph v Protein),
Ch phm enzym9
Amylaza (dng ph v tinh bt), v
Xenlulaza (c gii hn s dng d dng ph v mng t bo)
Khi dng lm kn 10 Nit
Cacbon dioxit
6. Cht nhim bn
6.1. D lng thuc bo v thc vt
Sn phm l i tng ca tiu chun ny phi tun th cc gii hn d lng ti a thuc bo v thc
vt do y ban Codex qui nh i vi sn phm ny.
6.2. Cc cht nhim bn khc
Sn phm l i tng ca tiu chun ny phi tun th cc mc ti a i vi cc cht nhim bn do y

ban Codex qui nh i vi sn phm ny.
7. V sinh
7.1. Khuyn ngh cc sn phm l i tng ca tiu chun ny phi c ch bin v x l theo TCVN
5603:2008 (CAC/RCP 1-1969, REV.4-2003) Quy phm thc hnh v nhng nguyn tc chung i vi v
7 S dng cht ph tr ch bin cn tnh n kh nng gy d ng. Nu a cc cht ph tr ch bin

vo thnh phm, th vic cng b thnh phn theo 4.2.1.4 v 4.2.4 ca Tiu chun chung v ghi nhn v
bao gi thc phm.
8 10 mg/l (tnh theo d lng SO ).
2
9 Ch phm enzym c th c s dng nh nhng cht ph tr ch bin vi iu kin l nhng ch
phm ny khng ha lng hon ton v khng thc s nh hng n hm lng xenluloza ca qu
ch bin.
10 Cng c th c s dng, v d bo qun.
70
sinh thc phm v cc tiu chun lin quan nh cc Quy phm v thc hnh v sinh v cc Quy phm
thc hnh khc.
7.2. Sn phm phi tun th cc tiu ch v vi sinh vt c thit lp theo CAC/GL 21-1997 Principles for
the establishment and application of microbiological criteria for foods (Nguyn tc thit lp v p dng
cc tiu ch v vi sinh vt trong thc phm).
8. Ghi nhn
Ngoi vic ghi nhn theo TCVN 7087:2008 (CODEX STAN 1-2005) Ghi nhn thc phm bao gi sn,
cn p dng cc quy nh sau y:
8.1. Bao b dng cho thnh phm
8.1.1. Tn sn phm
Tn ca sn phm phi l tn ca qu c s dng nh m t trong 2.2. Tn qu phi c ghi vo phn

tn sn phm trng c cp di mc ny. Cc tn ny ch c th c s dng nu sn phm ph
hp vi vic m t trong 2.1 hoc ph hp vi cc mc khc ca tiu chun ny.
8.1.1.1. Nc qu c nu trong 2.1.1
Tn ca sn phm l nc hay nc qu (ch trng l tn ca loi qu)
8.1.1.2. Nc qu c c c nu trong 2.1.2
Tn ca sn phm l nc c c hay sn phm c c t qu (ch trng l tn ca loi qu)
8.1.1.3. Nc qu trch ly c nu trong 2.1.3
Tn ca sn phm l nc trch ly hay nc trch ly t qu (ch trng l tn ca loi qu)
8.1.1.4. Puree qu c nu trong 2.1.4
Tn ca sn phm l puree hoc puree ca (ch trng l tn ca loi qu)
8.1.1.5. Puree qu c c c nu trong 2.1.5
Tn ca sn phm l puree c c hoc puree c c t (ch trng l tn ca loi qu)
8.1.1.6. Nectar qu c nu trong 2.1.6
Tn ca sn phm l nectar hoc nectar ca (ch trng l tn ca loi qu)
8.1.1.7. Trong trng hp nhng sn phm nc qu (c m t trong 2.1), c ch bin t hai hay
nhiu loi qu th tn sn phm s bao gm tn ca hn hp cc loi nc qu theo t l khi lng (tnh
theo khi lng) hoc cm t nc qu hn hp, hn hp nc qu, Nc qu pha trn hoc cc
cm t tng t khc.
71
8.1.1.8. i vi nc qu, nectar qu v nc qu/nectar hn hp, nu sn phm cha hoc c ch bin
t nc qu c c v nc hoc c ch bin t nc qu c c v c biu th trc tip l nc qu
hoc nectar, th cm t t dch c c hay c hon nguyn phi c gn lin vi tn sn phm,
hoc ng gn tn sn phm, d nhn thy v chiu cao ch khng c thp hn 1/2 chiu cao ca ch
ghi tn ca nc qu.
8.1.2. Yu cu b sung
p dng cc iu khon c th b sung sau y:
8.1.2.1. i vi nc qu, nectar qu, puree qu v nc qu/nectar/puree hn hp, nu sn phm ny

c ch bin bng bin php vt l tch nc ra khi dch qu vi mt lng tng Brix n
gi tr ti thiu phi ln hn 50% gi tr Brix thit lp i vi nc qu hon nguyn t cng mt loi
qu, nh trong bng ca Ph lc, th phi c ghi trn nhn l c c.
8.1.2.2. i vi cc sn phm trong 2.1.1 n 2.1.5, khi b sung mt hoc nhiu cc thnh phn ng
hoc xir ty chn nh m t trong 3.1.2(a) v (b), th tn sn phm s bao gm tn gi c b sung
ng ng sau tn ca nc qu hay nc qu hn hp. Khi s dng cht to ngt thay th cho ng
trong nectar qu v nectar qu hn hp, th phi cng b c cht to ngt, c gn lin vi tn sn
phm, hoc ng gn vi tn sn phm.
8.1.2.3. Khi nc qu c c, puree qu c c, nectar qu c c hoc hn hp c c ca nc

qu/nectar/puree c hon nguyn trc khi c s dng lm nc qu, puree qu, nectar qu hoc
hn hp ca nc qu/nectar/puree, th vic ghi nhn phi a ra nhng ch dn thch hp i vi vic
hon nguyn theo th tch/th tch nc n gi tr Brix nu trong Ph lc i vi nc qu hon nguyn.
8.1.2.4. Tn ging c th c s dng cng vi tn thng gi ca qu trnh gy hiu nhm.
8.1.2.5. Nectar qu v nectar qu hn hp phi c ghi nhn r rng vi cng b hm lng nc qu

%, trong khong trng c ghi phn trm ca puree v/hoc nc qu tnh theo th tch. Cm t
hm lng nc qu % s c ghi bn cnh tn ca sn phm vi nhng k t c th nhn thy
c r rng, chiu cao ca ch khng c ln hn 1/2 chiu cao ch vit tn ca nc qu.
8.1.2.6. Cng b thnh phn axit ascorbic nu s dng n nh l cht chng xy ha, nu khng s
dng vi mc ch th ghi c b sung Vitamin C.
8.1.2.7. Vic cng b cc thnh phn dinh dng c bn c b sung phi theo CAC/GL 1-1979
General guidelines on claims (Hng dn chung v cng b), TCVN 7088:2008 (CAC/GL 2-2003)
Hng dn ghi nhn dinh dng v CAC/GL 26-1997 Guidelines for use of nutrition claims (Hng dn
s dng cng b sinh dng).
i vi nectar qu, cht to ngt c b sung vo thay th cho ton b hoc mt phn ng b sung
hay nhng ng khc hoc xir, k c mt ong v/hoc ng c ngun gc t qu nh lit k trong
3.1.2 (a) v (b), th cng b mi hm lng dinh dng lin quan n vic gim lng ng ph hp vi
CAC/GL 1-1979 General guidelines on claims (Hng dn chung v cng b), CAC/GL 23-1997
Guidelines for use of nutrition claims (Hng dn chung v s dng cng b dinh dng) v TCVN
7088:2008 (CAC/GL 2-2003) Hng dn ghi nhn dinh dng.
72
8.1.2.8. Vic trnh by hnh nh qu trn nhn khng c gy hiu nhm cho ngi tiu dng.
8.1.2.9. Khi sn phm b sung cacbon dioxit th thut ng bo ha kh cacbonic hay c gas c ghi
trn nhn gn vi tn sn phm.
8.1.2.10. Khi nc c chua cha gia v v/hoc rau thm theo 3.1.2(f), th thut ng c gia v v/hoc
tn thng thng ca rau thm phi c ghi trn nhn gn vi tn ca nc qu.
8.1.2.11. Tht qu v t bo c b sung vo nc qu thng c gi li trong nc qu th phi c

cng b trong danh mc cc thnh phn. Cht thm, thnh phn hng d bay hi, tht qu v t bo c
b sung vo nectar thng c gi li trong nc qu th phi c cng b trong danh mc cc thnh
phn.
8.2. Ghi nhn bao b khng dng bn l
Thng tin i vi bao b khng dng bn l phi c ghi ngay trn bao gi hoc trong ti liu km
theo, tr khi tn ca sn phm, vic nhn bit l hng, khi lng tnh, tn v a ch nh sn xut, bao
gi, phn phi hoc nh nhp khu, cng nh hng dn bo qun c ghi trn bao gi. Ngoi tr i
vi tu ch hng th thng tin c th c ghi trong cc ti liu gi km theo.
Tuy nhin, s nhn bit l hng, tn v a ch ca nh sn xut, bao gi, phn phi hoc nhp khu c
th c thay th bng du hiu nhn bit, vi iu kin l d nhn bit v c ti liu km theo.
9. Phng php phn tch v ly mu
iu Phng php Nguyn tc Loi

Axit axetic EN 12632 Xc nh bng enzym II
(3.2 Tiu ch cht lng v 3.3 Tnh IFU Phng php s 66
xc thc)11 (1996)
Ru (etanol) IFU Phng php s 52 Xc nh bng enzym II
(1996)
(3.2 Tiu ch cht lng v 3.3 Tnh
xc thc)11
Anthoxyanin IFU Phng php s 71 Sc k lng hiu nng I
(1998) cao (HPLC)
xc thc)11
Axit L-Ascorbic IFU Phng php s 17a Sc k lng hiu nng II
(1995) cao (HPLC)
(iu 4 Ph gia)
Axit L-Ascrobic AOAC 967.21 Phng php nhum III
indophenol
(iu 4 Ph gia) IFU Phng php s 17
TCVN 6427-2:1998 (ISO
6557-2:1984)
11 Xem 3.4-Xc minh thnh phn cu to, cht lng v tnh xc thc.
73
Axit L-Ascorbic TCVN 6427-1:1998 (ISO Php o ph hunh IV
6557-1:1986) quang
(iu 4 Ph gia)
Tro ca cc sn phm qu AOAC 940.26 Phng php khi I
lng
(3.2 Tiu ch cht lng v 3.3 Tnh EN 1135 (1994)
xc thc)11
IFU Phng php s 9
(1989)
ng c ci trong nc qu AOAC 995.17 Cng hng t tnh ht II
nhn
xc thc)11
Axit benzoic lm du hiu trong AOAC 994.11 Sc k lng hiu nng III
nc cam cao (HPLC)
xc thc)11
Axit benzoic v cc mui ca n TCVN 6428:2007 (ISO Php o ph III
5518:2007)
TCVN 7810:2007 (ISO
6560:1983)
Axit benzoic v cc mui ca n, IFU Phng php s 63 Sc k lng hiu nng II
axit sorbic v mui ca n (1995) cao (HPLC)
NMKL 124 (1997)
T l C13/C12 ca etanol t nc Phng php ph khi II
qu JAOAC 79, S 1, 1996, ng v n nh
(3.2 Tiu ch cht lng v 3.3 Tnh 62-72
xc thc)11
Cacbon dioxit Phng php chun IV
IFU Phng php s 42 (chun ngc sau khi
(iu 4 Ph gia v 5 Cht h tr ch (1976)
kt ta)
bin)
T l cht ng v cacbon n nh Phng php ph khi II
trong nc to AOAC 981.09 - JAOAC ng v n nh
(3.2 Tiu ch cht lng v 3.3 Tnh 64, 85 (1981)
xc thc)11
trong nc cam ng v n nh
AOAC 982.21
xc thc)11
Carotenoid, tng s/cc nhm EN 12136 (1997) Phng php quang ph I
ring l
IFU Phng php s 59
(3.2 Tiu ch cht lng v 3.3 Tnh (1991)
xc thc)11
74
Xenlobioza IFU Khuyn co ngy Php sc k kh mao IV
4/10/2000 dn
Tht qu c th ly tm EN 12134 (1997) Ly tm/% gi tr I
xc thc)11 (1991)
Clorua (tnh theo natri clorua) EN 12133 (1997) Php chun in ha III
xc thc)11 (1991)
Axit xitric12 Sc k lng hiu nng II
AOAC 986.13 cao (HPLC)
(iu 4 Ph gia)
Axit xitric12 EN 1137:1994 Xc nh bng enzym III
(1985)
Tinh du (chun scott) (Scott) S chng ct, s I
AOAC 968.20
chun
IFU Phng php s 45b13
xc thc)11
Tinh du (trong cam, qut) S chng ct v ch dn I
(Phng php th tch)13 xc nh th tch
ISO 1955:1982
xc thc)11
ln men Phng php vi sinh vt I
IFU Phng php s 18
xc thc)11
S formol EN 1133 (1994) Chun in th I
(Mc 3.2 Tiu ch cht lng v 3.3 IFU Phng php s 30
Tnh xc thc)11 (1984)
Amino axit t do EN 12742 (1999) Sc k lng II
xc thc)11 (1989)
Axit fumaric II
IFU Phng php s 72 Sc k lng hiu nng
(3.2 Tiu ch cht lng v 3.3 Tnh (1998) cao (HPLC)
xc thc)11
Glucoza v fructoza - Xc nh EN 12630 II
glucoza, fructoza v sacaroza Sc k lng hiu nng
IFU Phng php s 67 cao (HPLC)
(3.1.2 Thnh phn cho php) (1996)
12Tt c nc qu ngoi tr nc qu l cam qut.

13V khng c gi tr bng s trong tiu chun, nn phng php loi I thc hin kp c th dn n cc
kt qu khc nhau.
75
NMKL 148 (1993)
D-glucoza v D-fructoza EN 1140 Xc nh bng enzym II
(3.1.2 Thnh phn cho php) IFU Phng php s 55
(1985)
Axit gluconic Xc nh bng enzym II
IFU Phng php s 76
xc thc)11
Glyxerol Xc nh bng enzym II
IFU Phng php s 77
xc thc)11
Hetperidin v naringin EN 12148 (1996) Sc k lng hiu nng II
cao (HPLC)
xc thc)11 (1991)
Xir ng cha fructoza cao v thy Php sc k kh mao IV
phn xir inulin trong nc cam JAOAC 84, 486 (2001) dn (Phng php CAP
(3.1.2. Thnh phn cho php) GC)
Hydroxymetylfurfural Sc k lng hiu nng II
IFU Phng php s 69 cao (HPLC)
xc thc)11
Hydroxymetylfurfural Php o ph III
(3.2 Tiu ch cht lng v 3.3 Tnh ISO 7466:1986
xc thc)11
Axit D-isoxitric Xc nh bng enzym II
EN 1139 (1199) IFU
(3.2 Tiu ch cht lng v 3.3 Tnh Phng php s 54 (1984)
xc thc)11
Axit D v L lactic EN 12631 (1999) Xc nh bng enzym II
xc thc)11 (1983/1996)
T l axit L-malic/axit malic tng Xc nh bng enzym II
s trong nc to v Sc k lng hiu
AOAC 993.05 nng cao (HPLC)
xc thc)11
Axit malic Xc nh bng enzym III
AOAC 993.05 v Sc k lng hiu
(iu 4 ph gia)
nng cao (HPLC)
Axit D-malic EN 12138 Xc nh bng enzym II
IFU Phng php s 64
(1995)
Axit D-malic trong nc to AOAC 995.06 Sc k lng hiu nng II
76
cao (HPLC)
Axit L-malic EN 1138 (1994) Xc nh bng enzym II
IFU Phng php s 21
(1985)
Naringin v neohesperidin trong Sc k lng hiu nng III
nc cam cao (HPLC)
AOAC 999.05
xc thc)11
Pectin IFU Phng php s 26 S kt ta/o quang I
(iu 4 Ph gia) (1964/1996)
Gi tr pH Php o in th II
(3.2 Tiu ch cht lng v 3.3 Tnh NMKL 179:2005
xc thc)11
Gi tr pH EN 1132 (1994) Php o in th IV
xc thc)11 (1989)
TCVN 7806:2007 (ISO
1842:1991)
Phospho/Phosphat EN 1136 (1994) Xc nh bng o quang II
xc thc)11 (1983)
Cht bo qun trong nc qu TCVN 7807:2007 (ISO Xc nh bng quang III
(axit sorbic v cc mui ca n) 5519:1978) ph
Xc nh prolin bng phng php Php o quang I
EN 1141 (1994)
o quang khng c trng
IFU Phng php s 49
11 (1983)
xc thc)
Axit quinic, malic v xitric trong Sc k lng hiu nng III
nc qu nam vit qut (cranberry cao (HPLC)
juice cocktail) v trong nc qu
to AOAC 986.13
(3.1.2 Thnh phn cho php v 4 Ph
gia)
T trng tng i EN 1131 (1993) T trng k II
xc thc)11 (1989) &
IFU Phng php s
General sheet (1971)
T trng tng i IFU Phng php s 1A Php o t trng III
77
xc thc)11
Sacarin NMKL 122 (1997) Sc k lng II
Natri, kali, canxi, magi trong Quang ph hp th II
EN 1134 (1994)
nc qu nguyn t
IFU Phng php s 33
11 (1984)
xc thc)
Cht rn ha tan AOAC 983.17 Gin tip bng khc x I
k
EN 12143 (1996)
IFU Phng php s 8
(1991)
TCVN 7771:2007 (ISO
2173:2003)
D-Socbitol Xc nh bng enzym II
IFU Phng php s 62
xc thc)11
ENV 13070 (1998)
trong tht qu ca nc qu ng v n nh
Analytica Chimica Acta
340 (1997)
xc thc)11
ENV 12140
ca ng trong nc qu ng v n nh
Analytica Chimica Acta
271 (1993)
xc thc)11
T l cht ng v hydro n nh Phng php ph khi
ca nc trong nc qu ng v n nh
ENV 12142 (1997)
xc thc)11
T l cht ng v oxy trong nc Phng php ph khi
qu ng v n nh
ENV 12141 (1997)
xc thc)11
Tinh bt AOAC 925.38 (1925) So mu I
xc thc)11 (2000)
Sucroza EN 12630 Sc k lng hiu nng II
cao (HPLC)
(3.1.2 Thnh phn cho php) IFU Phng php (1996)
NMKL 148 (1993)
Sucroza EN 12146 (1996) Xc nh bng enzym III
78
(3.1.2 Thnh phn cho php) IFU Phng php s 56
(1985/1998)
Sn phm t xir c ci ng Phn tch t l cht I
trong nc cam c c ng lnh ng v oxy
15O o c trong nc AOAC 992.09
xc thc)11
Lu hunh dioxit Optimized Monier Chun sau khi chng II
Williams AOAC 990.28 ct
(iu 4 Ph gia)
IFU Phng php s 7A
(2000)
NMKL 132 (1989)
Lu hunh dioxit TCVN 6641:2000 (ISO Chun sau khi chng III
5522:1981) ct
(iu 4 Ph gia)
ISO 5523:1981
Lu hunh dioxit Xc nh bng enzym III
NMKL 135 (1990)
(iu 4 Ph gia)
Axit tartaric trong nc nho EN 12137 (1997) Sc k lng hiu nng II
cao (HPLC)
(1995)
Axit c th chun , tng s EN 12147 (1995) Php chun I
xc thc)11 (1968)
TCVN 5483:2007 (ISO
750:1998)
Cht kh tng s (sy chn khng Xc nh khi lng I
EN 12145 (1996)
70oC)13
IFU Phng php s 61
11 (1991)
xc thc)
Nit tng s EN 12135 (1997) Phn hy/chun I
IFU Phng php s 28
(1991)
Cht rn tng s (sy trong l vi Xc nh khi lng I
sng)13
AOAC 985.26
xc thc)11
Vitamin C Sc k lng hiu nng II
cao (HPLC)
(3.2 Tiu ch cht lng v 3.3 Tnh EN 14130 (2004)
xc thc)11
79
Vitamin C (axit dehydro-ascorbic v Hunh quang k trc vi III
axit ascorbic)
AOAC 967.22
xc thc)11
PH LC
Brix14 ti thiu i vi nc qu hon nguyn v puree hon nguyn v/hoc hm lng puree
ca nectar qu (% theo th tch)15 20 oC
Tn thng gi ca qu Hm lng
ti thiu
nc qu
Brix ti thiu ca
v/hoc
Tn thc vt nc qu hon nguyn
Ting Vit Ting Anh puree (%
v puree hon nguyn
theo th
tch) trong
nectar qu
Actinidia deliciosa Qu kiwi Kiwi (*)16 (*)16
(A. Chev.) C. F.
Liang & A. R.
Fergoson
Anacardium iu, o ln ht Cashewapple 11,5 25,0
occidentale L.
Ananas comosus Da Pineapple 12,817 40,0
(L.) Merrill Ananas
Cc quc gia khc nhau c
sativis L. Schult. f.
th chp nhn Brix
khc vi gi tr ny. Nu
Brix vn thp hn gi
tr ny, th Brix ca
nc qu hon nguyn
thp hn nhng quc gia
ny c chp nhn trong
thng mi quc t, vi
iu kin l p ng c
phng php lun v tnh
14 Trong tiu chun ny, Brix c nh ngha l hm lng cht rn ha tan ca nc qu c xc

nh bng phng php nu trong Cc phng php phn tch v Ly mu.
15 Nu nc qu c sn xut t loi qu khng c cp trong danh mc trn, th n phi ph hp
vi tt c nhng iu khon ca Tiu chun, ngoi tr Brix ti thiu ca nc qu hon nguyn phi
l Brix nh ca nc qu c s dng c c.
16 Hin cha c d liu. Brix ti thiu ca nc qu hon nguyn phi l Brix nh ca nc qu
s dng c c.
17 Axit hiu chnh c xc nh bng phng php chun axit tng s trong Cc phng php
phn tch.
80
xc thc c lit k trong
Tiu chun chung v nc
qu v nectar qu v s
khng thp hn 10oBrix
i vi nc da v nc
to.
Annona muricata L. Mng cu xim Soursop 14,5 25,0
Annona squamosa Na Sugar apple 14,5 25,0
L
Averrhoa Kh Carambola, 7,5 25,0
carambola L. starfruit
Carica papaya L. u Papaya (*)16 25,0
Chrysophylium V sa Star apple (*)16 (*)16
cainito L.
Citrullus lanatus Da hu Water melon 8,0 40,0
(Thunb.) Matsum.
et Nakai var.
lanatus
Citrus aurantifolia Chanh cm Lime 8,017 Theo lut
(Christm.) ca mi
(Swingle) nc
Citrus aurantium L. Cam chanh, cam Sour orange (*)16 50,0
ng
Citrus limon (L.) Chanh Lemon 8,017
Burm. f.
Citrus paradisi Bi chm, bi Grapefruit 10,017 50,0
Macfad. ng
Citrus grandis (L.) Bi Sweetie grapefruit 10,0 50,0
Osb.
Citrus reticulata Qut Mandarine, 11,817 50,0
Blanco tangerine
Citrus sinensis (L.) Cam ng Orange 11,8 - 11,217 50,0
Osb.
Ph hp vi lut ca quc
gia nhp khu nhng
khng thp hn 11.2.
th chp nhn Brix
khc vi gi tr ny. Nu
Brix vn thp hn gi
tr ny, th Brix ca
nc qu hon nguyn
thp hn nhng vn c
chp nhn trong thng
81
mi quc t vi iu kin
l p ng c phng
php lun v tnh xc thc
c lit k trong Tiu
chun chung v nc qu
v nectar qu v s khng
thp hn 10oBrix.
Cocos nucifera L18 Da Coconut 5,0 25,0
Cucumis melo L. Da l Melon 8,0 35,0
Cucumis melo L. Da b rut vng Casaba melon 7,5 25,0
subsp. melo var.
inodorus H. Jacq.
Cucumis melo L. Da b rut xanh Honeydew melon 10,0 25,0
subsp. melo var.
inodorus H. Jacq
Cyclonia oblonga Qu mc qua Quince 11,2 25,0
Mill.
Dicopyros khaki Hng Persimmon (*)16 40,0
Thunb.
Empetrum nigrum Crowberry Crowberry 6,0 25,0
L.
Eribotrya japonica Sn tr Nht Bn, Loquat (*)16 (*)16
(Thunb.) Lindl. nht t b
Eugenia syringe Guavaberry, Guavaberry, (*)16 (*)16
birchberry birchberry
Eugenia uniflora Anh o vung Suriname cherry 6,0 25,0
Rich.
Ficus carica L. V Fig 18,0 25,0
Fortunella japonica Qut trn, qut Kumquat (*)16 (*)16
(Thunb.) Swingle ngt
Fragaria x. Du ty Strawberry 7,5 40,0
ananassa Duchense
(Fragaria
chiloensis
Duchesne x
Fragaria virginiana
Duchesne)
Genipa americana Genipap Genipap 17,0 25,0
L.
Hippophae Sea buckthorn See buckthorn (*)16 25,0
elaeguacae
18 Sn phm ny l nc da c chit trc tip t qu da khng p cng phn ci da.
82
Hippohae Buckthornberry, Buckthornberry, 6,0 25,0
rhamnoides L. Sallow- Sallow-thomberry
thornberry
Litchi chinensis Vi Litchi, lychee 11,2 20,0
Sonn.
Lycopersicum C chua Tomato 5,0 50,0
esculentum L.
Malpighia sp. S ri Acerola (West 6,5 25,0
Indian cherry)
Malus domestica To ty Apple 11,5 50,0
Borkh.
th chp nhn Brix
khc vi gi tr ny. Nu
Brix vn thp hn gi
tr ny, th Brix ca
nc qu hon nguyn
thp hn nhng quc gia
ny c chp nhn trong
thng mi quc t, vi
iu kin l p ng c
phng php lun v tnh
xc thc c lit k trong
Tiu chun chung v nc
qu v nectar qu v s
khng thp hn 10oBrix
i vi nc da v nc
to.
Malus prunifolia To di Crab apple 15,4 25,0
(Willd.) Borkh.
Malus sylvestris
Mill.
Mammea To Mammee Mammee apple (*)16 (*)16
americana
Mangifera indica L. Xoi Mango 13,5 25,0
Morus sp. Du tm Mulberry (*)16 30,0
16
Musa species bao Chui Banana (*) 25,0
gm M. acuminata
v M. paradisiaca
nhng tr cc loi
chui l.
Passiflora edulis Lc tin, chanh Yellow passion (*)16 (*)16
Sims. dy fruit
Pasiflora edulis Lc tin Passion fruit 1217 25,0
Sims. f. edulus
83
Passiflora edulis
Sims. f. Flavicarpa
O. Def.
Passiflora Da gang ty Passion fruit (*)16 (*)16
quadrangularis L.
Phoenix dactylifera Ch l Date 18,5 25,0
L.
Pouteria sapota Hng xim Sapote (*)16 (*)16
(Jacq.), H. E.
Moore
Prunus armeniaca M Apricot 11,5 40,0
L.
Prunus avium L. Anh o ngt Sweet cherry 20,0 25,0
Prunus cerasus L. Anh o chua Sour cherry 14,0 25,0
Prunus cerasus L. Anh o (ging Stonesbear 17,0 25,0
cv. Stevnsbaer stonesbaer)
Prunus domestica Mn Plum 12,0 50,0
L. subsp. domestica
Prunus domestica Mn, mn kh Prune 18,5 25,0
L. subsp. domestica
Prunus domestica Mn, mn qut Quetsche 12,0 25,0
L. subsp. domestica
Prunus persica (L.) Xun o Nectarine 10,5 40,0
Batsch var.
nucipersica
(Suckow) c. K.
Schneid.
Prunus persica (L.) o Peach 10,5 40,0
Batsch var. persica
Prunus spinosa L. Mn gai Sloe 6,0 25,0
Psidium guajava L. i Guava 8,5 25,0
Punica granatum L. Lu Pomegranate 12,0 25,0
Pyrus arbustifolia Anh o di Aronia, (*) 16
(*)16
(L.) Pers. chokeberry
Pyrus communis L. L Pear 12,0 40,0
Ribes nigrum L. L en (phc bn Black currant 11,0 30,0
en)
Ribes rubrum L. L chm Red currant 10,0 30,0
(phc bn )
Ribes rubrum L. L chm trng White currant 10,0 30,0
84
(phc bn trng)
Ribes uva-crispa L gai Red gooseberry (*)16 30,0
Ribes uva-crispa L. L gai Goosberry 7,5 30,0
16
Ribes uva-crispa L. L gai trng White goosberry (*) 30,0
Rosa canina L. Tng vi Cynorrhodon (*)16 40,0
Rosa sp. L. Hoa hng Rosehip 9,0 40,0
Rubus Mm xi Cloudberry 9,0 30,0
chamaemorus L.
Rubus Du tm Mulberry (*)16 40,0
chamaemorus L.
Morus hybrid
Rubus fruitcosus L. Mm xi en, du Blackberry 9,0 30,0
en
Rubus hispidus (of Mm xi Dewberry 10,0 25,0
North America) R.
caesius (of Europe)
Rubus idaeus L. Mm xi Red Raspberry 8,0 40,0
Rubus strigosus
Michx.
Rubus Mm xi Loganberry 10,5 25,0
loganobaccus L. H.
Bailey
Rubus occidentalis Mm xi (Black Black Raspberry 11,1 25,0
L. Raspberry)
Rubus ursinus Mm xi Boysenberry 10,0 25,0
Cham. & Schltdl. (Boysenberry)
Rubus vitifolius x Mm xi Youngberry 10,0 25,0
Rubus idaeus Rubus (Youngberry)
baileyanis
Sambucus nigra L. Qu cy cm Elderberry 10,5 50,0
Sambucus chy
canadensis.
Solanum quitoense Lulo Lulo (*)16 (*)16
Lam.
Sorbus aucuparia Qu thanh hng Rowanberry 11,0 30,0
L. tr (Rowanberry)
Sorbus domestica Qu thanh hng Sorb (*)16 30,0
L. tr (Sorb)
Spondia lutea L. Qu cc Caj Caj 10,0 25,0
Spondias tuberosa Qu cc Umbu Umbu 9,0 25,0
85
Arruda ex Kost.
Syzygiun jambosa To ht (Pome Pome Apple (*)16 (*)16
Apple)
Tamarindus indica Me Tamarind (Indian 13,0 Hm lng
date) t c
axit ti
thiu l 0,5
Theobroma cacao Cacao Cocoa pulp 14,0 50,0
L.
Theobroma Cupuacu Cupuacu 9,0 35,0
grandiflorum L.
Vaccinium Vit qut qu to Cranberry 7,5 30,0
macrocarpon Aiton
Vaccinium
oxycoccos L.
Vaccinium Qu Nam Vit Bilberry/Blueberr 10,0 40,0
corymbosum L. qut y
Vaccinium
angustifolium
Vaccinium vitis- Vit qut Anp Lingonberry 10,0 25,0
idaea L.
Vitis Vinifera L. or Nho Grape 16,0 50,0
hydrids thereof
Vitis Labrusca or
hybrids thereof
Loi khc: Other: High Hm lng
axit cao acidity t c
axit ti
thiu l 0,5
Loi khc: Hm Other: High pulp 25,0
lng tht qu cao content, or strong
hay hng thm flavour
mnh
Loi khc: Other: Low 50,0
axit thp, hm acidity, Low pulp
lng tht qu content, or
thp hoc hng Low/medium
thm thp/trung flavour
bnh
86

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B CNG THNG

TRNG I HC CNG NGHIP THC PHM TP.HCM

Tp. HCM, thng 5 nm 2014

Em xin chn thnh gi li cm n n Ban Gim Hiu nh trng cng cc thy

c bit, em xin chn thnh cm n c Nguyn Th Hi Ha, ngi hng dn,

Trong qu trnh thc hin n, do hn ch v thi gian chun b v ti liu tham

Em xin chn thnh cm n!

GIO VIN HNG DN

DANH MC CC T VIT TT .................................................................................. 8

QCVN: Quy chun Vit Nam

TCVN: Tiu chun Vit Nam

TCN: Tiu chun ngnh

AOAC: Association of Official Agricultural Chemists

Rau qu c ch bin thnh nhiu loi sn phm khc nhau nh sinh t , nc p,

Chnh v vy, em chn ti Tm hiu cc k thut kim sot cht lng sn

1.1. SN PHM NECTAR QU HN HP

L sn phm c sn xut bng cch pha ch pure qu (dch qu nghin) vi

Puree qu trong sn xut nectar l sn phm cha b ln men nhng c th ln men

Nhng vn hn ch xut khu c tnh chin lc ca ngnh hng rau, hoa c

CHNG 2. TIU CHUN CHO NGUYN LIU

2.1. YU CU NGUYN LIU

- Nguyn liu dng ch bin nectar cn c hm lng cao cc cht kh ho

- Nguyn liu dng ch bin thng l loi qu kh tch dch bo bng

2.2.1. Gii hn kim loi nng trong sn phm

- Bng 2.1 Gii hn nhim kim loi nng trong sn phm

Kim loi nng Mc ti a

Asen (As) 0,2 mg/kg

Ch (Pb) 0,3 mg/kg1)

Thic (Sn) 200 mg/kg1)

Tng hm lng ng, km v st 20g/kg

(Theo TCVN 6299 : 1997 )

i vi c t vi nm theo tiu chun ch cn xc nh v hm lng Patulin khng

- Hm lng etanola khng c vt qu 3 g/kg.

- Bng 2.2 Gii hn cc cht ph gia trong sn phm

Axit xitirc Gii hn bi GMP*

Axit malic Gii hn bi GMP

Axit L-Ascocbic 400 mg/kg trong thnh phm

Cacbon dioxit Gii hn bi GMP

2.2.4. Gii hn vi sinh vt c trong sn phm

- Bng 2.3 Gii hn vi sinh vt trong sn phm

2.2.5. Yu cu nc s dng ch bin

Nc s dng ch bin ung khng cn phi p ng cc yu cu theo

CHNG 3. PHNG PHP KIM TRA CC CH TIU CA NGUYN

3.1. XC NH CH, CADIMI, KM, NG V ST THEO TCVN

3.1.1. Phm vi p dng

Tiu chun ny quy nh phng php xc nh km ng v st trong thc phm

Cc sn phm c phn hy bng axit nitric v hydro peroxit di p sut cao

Ch s dng cc thuc th loi tinh khit phn tch v s dng nc ct hoc nc

3.1.4. Cch tin hnh

Cc thng s chng trnh i vi l vi sng

Cng sut Khong thi gian

Chng trnh vn hnh ca l c hiu lc khi 12 bnh c phn hy ng thi.

Ly cc bnh phn hy ra khi l vi sng v ngui hon ton trc khi m

3.1.4.2. Pha long

3.1.4.3. o quang ph hp th nguyn t

S dng k thut o FAAS hoc k thut o GFAAS xc nh hm lng kim

3.1.4.4. K thut FAAS

Nng ca km, ng v st thng mc thch hp xc nh bng FAAS.

3.1.4.5. K thut GFAAS

K thut ny thng c dng xc nh ch v cadimi trong thc phm. S

Nn s dng phng php thm chun hoc cc chun ph hp vi cht nn, tr

t chng trnh cho b ly mu t ng phn phi mt th tch m c th cho

3.1.5. Tnh v biu th kt qu