酶联免疫法测定干辣椒中的黄曲霉毒素B_1  

Determination of Aflatoxin B_1 in Dry Capsicum by Enzyme-linked Immunosorbent Assay (ELISA)

作　　者：徐洲[1] 谭书明[2] 焦彦朝[2] 张运芳[3] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州大学化学工程学院,贵州贵阳550004 [3]西南大学食品学院,重庆400716

出　　处：《食品科学》2009年第10期245-247,共3页Food Science

基　　金：贵州省重大科技专项(黔科合NZ字[2005]3010)

摘　　要：本实验采用酶联免疫法对干辣椒中的黄曲霉毒素B1进行检测,并对黄曲霉毒素的防控措施进行讨论。结果显示,检测灵敏度为0.1μg/kg,相对标准偏差小于3%,平均回收率达97%,说明本法稳定性好,测定准确,重现性好,能有效的应用于干辣椒中黄曲霉毒素B1的检测。In this study, aflatoxin B1 in dry capsicum was detected with ELISA kit, and the prevention and control measures of aflatoxin B1 were proposed. The results showed that the detection sensitivity was 0.1 μg/kg, the relative standard deviation （RSD） in 6 parallel determinations was less than 3% and the average spike recovery rate was 97%. This method is accurate, and has well stability and reproducibility, so it can be applied to detect effectively aflatoxin B1 in dry capsicum. Reducing oxygen content and controlling relative humidity below 80% in storage environment of dry capsicum is favorable for preventing aflatoxin B1 generation. The physical methods （adsorption, heat treatment and ray irradiation）, chemical methods （oxidation and reduction, acid and alkali treatment） and biological methods （microbes and enzymes） are available to reduce aflatoxin B1 content.

关 键 词：酶联免疫法 黄曲霉毒素B1 干辣椒 

分 类 号：TS201.6[轻工技术与工程—食品科学]