婴幼儿配方乳粉中IgG检测方法的研究进展  

Detection of Immunoglobulin G in Infant Milk Powder

作　　者：侯方妮[1] 杜彦山 生庆海[3] 张佳程[1] 

机构地区：[1]青岛农业大学食品学院 [2]河北省乳业工程技术研究中心,河北石家庄050071 [3]东北农业大学黑龙江省乳品工业技术开发中心,黑龙江哈尔滨150086

出　　处：《食品与发酵工业》2009年第5期140-144,共5页Food and Fermentation Industries

摘　　要：IgG是重要免疫活性物质,能够增强新生儿的抵抗力,日益为人们所重视。文中介绍了IgG在婴幼儿配方乳粉中的性质,功能及应用。对目前国内外测定婴幼儿配方乳粉中IgG含量的方法作了比较分析,并就发展趋势进行了探讨。Immunoglobin G is an important immune protein, which can enhance the immune system in the infant. IgG study has become hot and would have a bright future both domestic and abroad. This article is a comprehensive report on the characteristics, function , and application of IgG in infant milk powder. The analytical methods which are applied in the determination of IgG in infant milk powder are compared, and the development of IgG are discussed.

关 键 词：IGG 婴幼儿配方乳粉 活性含量 酶联免疫吸附法 高效液相色谱法 

分 类 号：R155.5[医药卫生—营养与食品卫生学]