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中文摘要：
本研究从大庆碱性寒地黑土中分离得到的一株葡萄球茵XY—C，通过含甲胺磷的培养基液态培养代谢产酶。通过单因素实验确定该酶液对几种香辛料中残留甲胺磷农药的最佳生物修复条件，以甲胺磷降解率为评价指标，获得了粗酶液对香辛料中甲胺磷农残最佳降解条件：降解温度35℃，酶底比1：2（mLsg），降解时问60min，反应体系pH7．0，此工艺条件下，粗酶液对茴香中残留的甲胺磷农药的降解率最低，为（50．93±1．10）％，而对辣椒中残留的甲胺磷农药的降解率最高，为（57．37±0．85）％。
英文摘要：
A strain of Staphylococcus XY-C is separated from the alkaline cold black soil in Daqing, which is metabolized to produce methamidophos degradation enzyme by liquid substrate containing methamidophos. The single factor test is used to determine the optimum bioremediation condition of enzyme solution to methamidophos pesticide residues in some spices. Take the degradation ratio of methamidophos as evaluation indicator, the optimum degradation technological parameters of the crude enzyme to methamidophos residues are obtained. The optimal temperature is 35 ℃, the ratio of enzyme to substrate is 1 ＇ 2（mL ： g）, reaction time is 60 min and pH is 7. 0. Under the optimal conditions, the degradation ratio of crude enzyme to methamidophos pesticide residues in fennel is ）50.93 ± 1.10）, which is the lowest among all spices. Nevertheless, the degradation ratio of crude enzyme to methamidophos pesticide residues in pepper is （57. 37 ± 0. 85） %, which is the highest among all spices.
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