应用抗黄曲霉毒素单链抗体检测酱油中黄曲霉毒素B1  

Application of single-chain antibody against aflatoxin B_1 detecting the aflatoxin B_1 in soy sauce

作　　者：刘蓉[1] 杨炼[1] 孙秀兰[1] 张根义[1] 张灏[1] 姚卫蓉[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2011年第1期281-283,共3页Science and Technology of Food Industry

基　　金：“十一五”国家科技支撑计划(2008BAD91B04-2)

摘　　要：利用本实验室制备的抗黄曲霉毒素B1的单链抗体(ScFv),通过棋盘实验确定了抗原抗体的最适工作浓度,在此之上根据间接竞争酶联免疫法(ELISA)绘制标准曲线,检测酱油中AFB1的含量;通过改变样品的盐浓度及pH来确定其对ELISA检测结果的影响。研究结果表明,利用ScFv检测黄曲霉毒素的最小检测值为0.10ng/mL,平均加标回收率在84%～109%之间,本文建立的ELISA方法在pH5～8,盐浓度小于10%时较稳定。本文建立的利用抗AFB1的ScFv检测黄曲霉毒素含量的方法方便快捷,稳定性较好,并且成本较低,适合于食品中黄曲霉毒素的检测。Using the single-chain antibody against aflatoxin B1,the optimal working concentration of antigen and antibody through board experiment was confirmed, and standard curve according to the indirect competitive enzyme-linked immunosorbent assay （ELISA） was drawed, then the content of AFB, in soy sauce by the established method was detected.The impact of salt concentration and pH value on ELISA test results were also studied.The results showed that the detection limit of AFB1 was O.lOng/mL,the average recovery rates were among 84%-109% ,it was stable between pH5-8 and salt concentration below 10%.The ELISA method established was stable.convenient in AFB, detecting of food system.

关 键 词：单链抗体(ScFv) 黄曲霉毒素B1(AFB1) 酶联免疫吸附法(ELISA)检测 

分 类 号：TS207[轻工技术与工程—食品科学]