猪牛肉加热终点温度酶联免疫检测方法的建立  

ESTABLISHMENT OF ENZYME-LINKED IMMUNOSOBENT ASSAY FOR ENDPOINT TEMPERATURE OF BOVINE AND PORK

作　　者：贺艳[1] 郑文杰[1] 邓为民[2] 何晨光[1] 刘烜[1] 赵卫东[1] 

机构地区：[1]天津出入境检验检疫局,天津300201 [2]天津医科大学基础免疫室,天津300070

出　　处：《食品研究与开发》2007年第6期118-121,共4页Food Research and Development

基　　金：国家质检总局科研资助项目(2005[50])

摘　　要：为满足肉类及肉制品加热终点温度监控需要,通过免疫新西兰白兔获得加热终点温度指示蛋白乳酸脱氢酶的抗体,应用棋盘滴定法确定最适抗体包被浓度和酶标抗原浓度,用1%BSA-PBS稀释去除基质影响,从而建立了猪牛肉加热终点温度酶联免疫检测方法。In order to supervise meat and its products＇end-point temperature, end-point temperature detection method was established in the study. Immune the New Zealand rabbit with lactate dehydrogenase which is the indicator of the endpoint temperature of bovine muscle. Confirm the best antibody coat concentration and the enzyme-labeled antigen Chessboard titration method. Establish an enzyme-linked immunosorbent assay for endpoint temperature by diluting the sample with 1% BSA-PBS.

关 键 词：猪牛肉 加热终点温度 酶联免疫检测方法 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]