| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for monitoring conditions of a food product, especially the degree of heat treatment of the food product, the degree of sterilizing treatment of the food product or freshness of the food product by using an enzyme activity in the food product as an index. SOLUTION: 1. The method for monitoring the conditions of the food product comprises the following two steps. (1) a step of bringing the food product or its extract into contact withβ-galactosidase as a substrate of (first step) and (2) a step of detecting a reaction product produced by the first step and thereby assaying theβ-galactosidase activity in the food product (second step). 2. The method for monitoring the conditions of the food product comprises the following two steps. (3) a step of bringing the food product or its extract into contact with a luciferin galactoside, luciferase, adenosine 5'-triphosphae (ATP) and a metal ion (first step) and (4) a step of detecting the light emission produced by the first step and thereby assaying theβ-galactosidase activity in the food product (second step). 3. A luciferin derivative, the luciferase, ATP and the metal ion are contained in a reagent for monitoring the conditions of the food product. COPYRIGHT: (C)2004,JPO
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