食物蛋白致敏成分检测技术研究进展  

Review on Research of Detection Technology for Food Protein Allergens

作　　者：诸葛洁婧[1] 潘家荣[1] 

机构地区：[1]中国计量学院生命科学学院/浙江省海洋食品加工质量控制技术与仪器工程实验室,浙江杭州310018

出　　处：《核农学报》2014年第9期1669-1676,共8页Journal of Nuclear Agricultural Sciences

基　　金：国家"十二五"科技支撑计划课题(2011BAK10B03)

摘　　要：食物过敏是指所摄入的食物中某种组成成分(主要为蛋白质)作为抗原诱导机体产生免疫应答而发生的一种变态反应疾病。食物致敏蛋白的快速高效检出已成为目前食品行业关注的重点。本文介绍了食物致敏原致敏机制,体内、体内检测技术的最新研究进展,并对各种检测技术的优缺点进行了深入分析。在此基础上,对食物蛋白致敏成分检测技术的发展趋势进行了展望,以期为致敏蛋白的深入研究提供参考。Food allergy refers to an allergic reaction in which certain compounds in food, usually proteins, produce an immune response as an antigen to the body. It has become a major concern in the food industry to detect allergic proteins in food quickly and accurately. After briefly introducing the mechanism of food allergens, the author compares and analyzes their respective advantages and disadvantages, shedding light on the prospect of detection methodsof allergic proteins in food.

关 键 词：食物过敏 致敏蛋白 致敏原检测 免疫学检测 

分 类 号：TS207.3[轻工技术与工程—食品科学]