摘要
[目的]建立食品中鸡蛋过敏原的酶联免疫检测方法。[方法]以卵白蛋白为检测对象,分别制备抗卵白蛋白的多克隆和单克隆抗体。将单克隆抗体作为包被抗体,辣根过氧化物酶标记多克隆抗体为二抗构建卵白蛋白的双抗夹心ELISA方法。[结果]该方法的IC50为260 ng/ml,检出限为10 ng/ml,样品的添加回收率为84.2%～89.8%,相对标准偏差小于10%。[结论]该试验建立的分析方法稳定可靠,能满足食品中鸡蛋过敏原准确、快速的检测需要。
[Objective] The aim of the research was to develop enzyme linked immunosorbent assay（ELISA） for egg allergen in food products.[Method] With ovalbumin as the target analyte,in order to detect ovalbumin,the antibodies against ovalbumin were prepared.The sandwich-antibody ELISA method was established which used monoclonal antibody for the coating antibody and enzyme labeled polyclonal antibody for second antibody.[Result] The IC50 was 260 ng/ml.The limits of detection were 10 ng/ml.Recoveries of ovalbumin fortified ranged from 84.2% to 89.8%.The RSD were less than 10%.[Conclusion] The method was stable and reliable,which could meet the demand to detect the egg allergen in food exactly and quickly.
出处
《安徽农业科学》
CAS
2012年第32期15894-15895,15897,共3页
Journal of Anhui Agricultural Sciences
