酶联免疫法检测火锅底料及小吃类食品中吗啡及可待因  

Determination of morphine and codeine in hot pot seasonings and snack foods by enzyme-linked immunosorbent assay method

作　　者：张林田[1] 王琳琛 陆奕娜[1] 黄学泓[1] 张冬辉[1] 纪玲珍 ZHANG Lin-tian WANG Lin-chen LU Yi-na HUANG Xue-hong ZHANG Dong-hui JI Ling-zhenI(Import-Export Inspection and Quarantine Bureau of Shantou, Shantou 515041 Beijing Qin Bang Bioteehnology Co. , Ltd. , Beijing 100088)

机构地区：[1]汕头出入境检验检疫局,汕头515041 [2]北京勤邦生物科技有限公司,北京100096

出　　处：《分析试验室》2017年第7期772-774,共3页Chinese Journal of Analysis Laboratory

基　　金：广东出入境检验检疫局2015年科技项目(2015GDK55)资助

摘　　要：通过对吗啡分子结构进行改造,制备了吗啡半抗原及人工抗原,免疫动物,制备了吗啡的单克隆抗体,建立了吗啡及可待因间接竞争酶联免疫检测方法。方法的IC50为0.7μg/L,检测范围为0.3~24.3μg/L,标准曲线R^2为0.998,检测限5μg/kg,检测时间45 min。在5,10,20μg/kg添加水平火锅底料、辣椒酱样品中平均添加回收率为77%~118%,RSD小于12%,经t检验,该法与上海地标法无明显差异。The morphine hapten, artificial antigen, immune animals, and morphine monoelonal antibody were prepared by modifying the moleeular structure of morphine. An indirect competitive enzyme-linked immunosorbent assay method for morphine and codeine was developed. The IC50 of the method was 0. 7 μg/L. The detection range was 0. 3 -24. 3 μg/L. The linearly dependent coefficient （ R2） of the standard curve was 0. 998. The detection limit was 5 μg/kg. The detection time was 45 rain, The average recoveries atadding levelsof 5, 10, and 20 μg/kg inthe hot pot seasoning and chilli sauce samples ranged from 77% to 118% with coefficients of variation less than 12%. By t-test, the method was not significantly different from the Shanghal landmark method. The method is simple, rapid, sensitive, selective and accurate.

关 键 词：吗啡 可待因 酶联免疫检测 火锅底料 辣椒酱 

分 类 号：R991[医药卫生—毒理学]