鞣酸还原法制备胶体金及其蛋白标记研究  

Preparation of Colloidal gold by Tannin Reduction and its Labeling Protein

作　　者：刘成梅[1] 张鸿[1] 罗舜菁[1] 钟寒燕[1] 陈婷婷[1] 黄丽[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌大学中德食品工程中心,江西南昌330047

出　　处：《现代食品科技》2008年第12期1264-1267,1206,共5页Modern Food Science and Technology

基　　金：江西省科技支撑计划项目(S00339)

摘　　要：本文采用单纯鞣酸还原法和传统柠檬酸三钠法分别制备了40nm胶体金,并用它们进行氨苄青霉素全抗原标记实验;通过光谱扫描、纳米粒度仪检测等多种方法对两种胶体金进行蛋白标记前后的质量对比鉴定,通过抑菌试验进一步验证蛋白标记成功,同时用考马斯亮蓝G-250法定量检测蛋白标记量。结果显示:单纯鞣酸还原法制备的胶体金粒径均匀度比传统柠檬酸钠法更佳,可在常温下进行,比需加热的传统柠檬酸钠法操作更加简单易行;鞣酸法胶体金通过加入K2CO3调节pH后进行蛋白标记,标记量为6.8μg/mL,略低于柠檬酸钠法胶体金的8.3μg/mL,胶体金标记前后的光谱曲线及粒度分布图均发生了相应变化,标记物抑菌效果明显。In this paper, 40 nm of colloidal gold were prepared by tannic acid reduction and traditional sodium citrate reduction. Then ampicillin artificial antigen was labeled to the gold, which was further validated by bacteriostatic test. Spectrum scanning, Nano-particle sizer and TEM were employed to identify and compare the quality of the colloidal gold before and aider labeling. The quantity of the labeled protein was determined by Coomassie brilliant blue G-250. The results showed that, colloidal gold prepared by tannic acid reduction was more uniform in particle size than that by traditional Sodium citrate reduction. Tannic acid reduction can take place at room temperature, which was simplyer and easier controlled than the traditional sodium citrate reduction which need high temperature. Colloidal gold by tannic acid reduction was labeled with protein after adjusting the pH by adding K2CO3 and its labeling capacity was 6.8 μg / mL, slightly lower than that of sodium citrate reduction （8.3 μg / mL）. It was also found that both the spectrum curve and size distribution of the colloidal gold changed after the labeling, and the labeled protein had a good antibacterial effect.

关 键 词：鞣酸 胶体金 蛋白标记 纳米粒度仪 

分 类 号：TS207[轻工技术与工程—食品科学]