酶联免疫法检测复合调味料中黄曲霉毒素B1含量  

Determination of aflatoxin B1 in compound seasoning by competitive enzyme-linked immunosorbent assay

作　　者：胡成国 宋春宏 顾文佳 葛宇 HU Cheng-Guo;SONG Chun-Hong;GU Wen-Jia;GE Yu(Shanghai Institute of Quality Inspection and Technical Research,Shanghai 200233,China)

机构地区：[1]上海质量监督检验技术研究院,上海200233

出　　处：《食品安全质量检测学报》2020年第11期3490-3494,共5页Journal of Food Safety and Quality

基　　金：上海市食品质量安全检测与评价专业技术服务平台(18DZ2292400)。

摘　　要：目的酶联免疫法(enzyme-linked immunosorbentassay,ELISA)快速检测复合调味料中黄曲霉毒素B1的含量。方法用70%甲醇水溶液提取非含油型复合调味料中的黄曲霉毒素B1待测液,含油型复合调味料则首先加入石油醚将油萃取出来,后加入70%甲醇水溶液抽提。使用酶联免疫法进行定量限、回收率与重复性等实验。结果使用不同前处理的检测结果的定量限为3μg/kg,相对标准偏差分别为2.06%和2.73%;回收率范围在90%~110%之间;重复性平均值分别为10.77μg/kg和10.84μg/kg,相对标准偏差分别为3.89%和2.44%。结论复合调味料通过不同的前处理方法,后使用酶联免疫法检测复合调味料中黄曲霉毒素B1结果准确,重复性较好。Objective To detect the content of aflatoxin B1 in compound seasoning rapidly by enzyme-linked immunosorbent assay(ELISA).Methods Aflatoxin B1 in non-oil-containing compound seasoning was extracted by 70%methanol aqueous solution,while oil-containing compound seasoning was extracted by adding petroleum ether to extract oil first,and then 70%methanol aqueous solution was added to extract.The quantitative limit,recovery rate and repeatability were tested by enzyme linked immunosorbent assay.Results The quantitative limit of detection results with different pretreatment was 3μg/kg,and the relative standard deviations were 2.06% and 2.73%,respectively.The recovery rate ranged from 90% to 110%.The average repeatability was 10.77 g/kg and 10.84 g/kg respectively,and the relative standard deviations were 3.89% and 2.44% respectively.Conclusion After different pretreatment methods,the enzyme-linked immunosorbent assay is used to detect aflatoxin B1 in the compound seasoning.The results were accurate and reproducible.

关 键 词：复合调味料 前处理 黄曲霉毒素B1 酶联免疫吸附法 

分 类 号：TS264[轻工技术与工程—发酵工程]