酶联免疫法检测酱油中的黄曲霉毒素B1  

Detection of aflatoxin B_1 in soy sauce by enzyme linked immunosorbent assay

作　　者：李江[1] 李晓明[1] 綦艳[1] 田秀梅 张娟[1] 龙顺荣 

机构地区：[1]广东产品质量监督检验研究院,国家食品质量监督检验中心(广东),佛山528300 [2]北京华安麦科生物技术有限公司,北京102200

出　　处：《食品安全质量检测学报》2016年第12期4735-4739,共5页Journal of Food Safety and Quality

基　　金：国家质检总局项目(2013QK281)~~

摘　　要：目的建立酶联免疫法检测酱油中黄曲霉毒素B_1(Aflatoxin B_1,AFB_1)的分析方法。方法酱油样本经纯乙腈(料液比=1:2,V:V)提取,再做1:9稀释,通过酶联免疫吸附法(enzyme linked immunosorbent assay,ELISA)测定样本中AFB_1。结果当加标浓度为2μg/kg和5μg/kg时,纯乙腈对酱油中AFB_1的提取回收率结果分别为121.3%和106.5%;方法检出限为1μg/kg。与国标方法检测结果的相对标准偏差小于10%。结论本方法准确、灵敏度高,可适用于酱油中AFB_1的检测。ObjectiveTo establish a method for the detection of aflatoxin B1 in soy sauce by enzyme linked immunosorbent assay （ELISA）. MethodsSoy sauce was extracted with acetonitrile （1：2,V：V）, and processed with 1：9 dilution, and then the content of AFB1 in samples was determined by ELISA. Results When the spiked concentrations were 2μg/kg and 5μg/kg, the recoveries ofAFB1insoy sauce extracted by pure acetonitrile were 121.3% and 106.5%,respectively. The limit of detection was1μg/kg. Compared with the national standard method, the relative standard deviation of result was less than 10%. ConclusionThis method is accurate and sensitive, which is suitable for the detection of AFB1 in soy sauce.

关 键 词：酶联免疫法 酱油 黄曲霉毒素B1 

分 类 号：TS264.21[轻工技术与工程—发酵工程]