ELISA法测定热加工食品中的丙烯酰胺  

Rapid detection of acrylamide residue in heated food by enzyme linked immunosorbent assay

作　　者：付云洁[1] 李琦[1] 陈江源[1] 王岚[1] 李睿[1] 周帼萍[1] 刘志国[1] 

机构地区：[1]武汉工业学院生物与制药工程学院,湖北武汉430023

出　　处：《中国酿造》2011年第5期77-79,共3页China Brewing

基　　金：武汉市科技局对外科技合作与交流计划项目(201070934341);湖北省自然科学基金项目(2060203)

摘　　要：该研究建立了热加工食品中丙烯酰胺的间接竞争ELISA检测方法。首先用戊二醛法合成丙烯酰胺-BSA免疫抗原,注入兔体内以产生抗丙烯酰胺多克隆抗体。结果显示,在包被抗原为1.5μg/mL,抗体稀释度为1∶16000倍的优化条件下,间接ELISA法检测范围为50μg/L～1280μg/L,IC50为检测限为350μg/L,最低检测限为50μg/L。加标回收率为92.6%～95.5%。该检测方法准确快速,特异性强,适用于热加工食品中丙烯酰胺的快速检测。Enzyme linked immunosorbent assay（ELISA） was developed to detect acrylamide residue in heated food. Acrylamide-BSA immuno-antigen was prepared by glutaraldehyde method, and was injected into rabbits body to prepare anti-acrylamide-BSA polyelonal antibody. The results showed that the determination limitation was 50μg/L when the concentration of coating antigen was 1.5μg/mL, and the dilution of antibody was 1 ： 16000. The detection range of the inhibition curve was 50μg/L - 1280μg/L. The recovery rate of aerylamide in the samples ranged from 92. 6% to 95. 5%. The detection method was very rapid, accurate and had a good specificity. It is suitable for rapid detection of acrylamide in the production of heated food.

关 键 词：丙烯酰胺 多克隆抗体 ELISA 

分 类 号：O657.32[理学—分析化学]