摘要
[目的]建立食品中鸡蛋过敏原的竞争酶联免疫检测方法。[方法]以卵白蛋白为检测对象,制备抗卵白蛋白的高特异性单克隆抗体。将卵白蛋白作为包被原,使用辣根过氧化物酶标记的单克隆抗体构建一步竞争ELISA方法。[结果]本方法标准曲线的IC50为14.9μg/mL,食品样品的检出限为20μg/mL,经过热加工样品的添加回收率大于41%,相对标准偏差小于15%。[结论]该方法能准确识别热加工的蛋制品,避免了传统双抗夹心免疫方法在热加工蛋制品检测上的假阴性。
The aim of the research was to develop competitive enzyme linked immunosorbent assay（ELISA） for egg allergen in food products.Ovalbumin was as the target analyte.In order to detect ovalbumin,the high specific monoclonal antibodies against ovalbumin were prepared.The one step competitive ELISA method was established which used ovalbumin for the coating antigen and enzyme labeled monoclonal antibody for reaction antibody.The IC50 of standard curve was 14.9 μg/mL.The limits of detection were 20 μg/mL.Recoveries of ovalbumin fortified were more than 41%.The RSD was less than 15%.The method could recognize the heat processing egg products,which might avoid misjudgement in the analysis of heat processing products.
出处
《检验检疫学刊》
2012年第6期41-43,共3页
Journal of Inspection and Quarantine
