苏丹红残留酶联免疫检测技术研究  

RESEARCH ON DETECTION OF SUDAN RED BY ENZYME LINKED IMMUNOASSAY

作　　者：何方洋[1,2] 沈建忠[1] 万宇平 冯才伟 罗晓琴 马孝斌 

机构地区：[1]中国农业大学动物医学院,北京100193 [2]北京望尔生物技术有限公司,北京100193

出　　处：《食品研究与开发》2009年第6期139-143,共5页Food Research and Development

基　　金：北京市科技计划(D08050200310807)

摘　　要：通过对苏丹红分子结构进行改造,制备了半抗原及人工抗原,免疫动物,制备了苏丹红特异性抗体。该抗体灵敏度为0.5μg/L,对苏丹红I号交叉反应率为100%,对对位红交叉反应率为120%,对于苏丹红II、III、IV号均小于1%。基于该抗体建立了简介竞争性酶联免疫法检测辣椒酱最低检测限(LOD)为27.64μg/kg,定量限(LOQ)为30μg/kg,30μg/kg～90μg/kg添加水平回收率为96.7%～134.1%,变异系数小于15%,可初步用于苏丹红的实验室分析。Artificial hapten and immunogens were synthesized, after which monoclonal antibodies against Sudan I was raised. The sensitivity of the antibody is 0.5 μg/L, and it cross-react with Sudan I 100 %, 120 % with para red, which is also an azo dye. Enzyme immunoassay based on the antibody was then established with LOD of 27.64 μg/kg and LOQ of 30 μg/kg. Blank samples spiked with Sudan I standard at the concentration of 30 μg/kg-90 μg/kg indicated recoveries of 96.7 %-134.1%, and CV of less than 15 %. The feasibility of the method for laboratory analysis of Sudan I was demonstrated.

关 键 词：苏丹红 单克隆抗体 残留检测 酶联免疫检测 

分 类 号：TS207.53[轻工技术与工程—食品科学]