牛奶过敏原检测方法研究进展  

Research progress of milk allergen detection

作　　者：贾敏[1] 张亦凡[2] 张银志[3] 孙秀兰[1,3] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]陕西省汉中市产品质量监督检验所,陕西汉中723000 [3]江南大学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》2015年第12期385-389,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划(2011BAK10B03)

摘　　要：牛奶是八大食物致敏原之一,能引起严重的过敏反应。如何实现食物中牛奶过敏原的快速,准确筛检已成为食品安全领域关注的焦点。牛奶主要过敏原为酪蛋白、α-乳白蛋白、β-乳球蛋白,其检测方法有电泳法、色谱法、酶联免疫实验(ELISA)、传感器、基于质谱的蛋白质组学(LC-MS/MS)、聚合酶链式反应技术(PCR)等。本文就其检测方法的原理和应用进行综述,旨在为食品中牛奶过敏原的检测提供技术方向,以便保障牛奶过敏患者的安全。Milk is recognized as one of the major food allergens,which could cause severe allergic reactions. The rapid and accurate detection of milk allergen have gained tremendous attention in the field of food safety. The major allergens in milk include casein （CN）, beta-lactoglobulin （α-Lg） and alpha-lactalbumin （β-La）. The currently available detection method include electrophoresis chromatography,enzyme-linked immunosorbent assay（ELISA）,biosensor,proteomics based on mass spectrometry（LC-MS/MS） and polymerase chain reaction （PCR）. In this article,the principles and applications of major detection methods for milk allergens were summarized,which will provide guidance for the milk allergen detection in different food sources and the ensure of food safety for human health.

关 键 词：牛奶过敏原 检测 酶联免疫实验 聚合酶链式反应技术 基于质谱的蛋白质组学 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]