虾类主要过敏原及其检测技术的研究进展  

Research Progress of Shrimp Allergens and Detection Technology

作　　者：左树娜 苑宁 徐慧 卢鑫 张伟[1,2,3] ZUO Shu-na;YUAN Ning;XU Hui;LU Xin;ZHANG Wei(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei,China;College of Science and Technology,Hebei Agricultural University,Cangzhou 061100,Hebei,China;College of Life Sciences,Hebei Agricultural University,Baoding 071001,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北农业大学理工学院,河北沧州061100 [3]河北农业大学生命科学学院,河北保定071001

出　　处：《食品研究与开发》2021年第18期175-181,共7页Food Research and Development

基　　金：国家自然科学基金项目(31371772);河北省自然科学基金重点项目(C2019204342);河北省重点研发计划项目(18275501D)。

摘　　要：虾是一种肉质鲜美,富含蛋白质的食物,但作为主要致敏原之一,可引起不同程度的过敏反应。该文介绍虾类的过敏机制,虾类主要过敏原(原肌球蛋白、精氨酸激酶、肌球蛋白轻链、肌质钙结合蛋白、丙酮酸激酶、血蓝蛋白),并综述了近几年虾过敏原检测技术的研究进展,主要包括免疫学方法、色谱与质谱联用技术、分子生物学方法和传感器技术。对虾过敏原检测技术未来的发展进行展望,以期为进一步的研究提供参考。Although shrimp is a delicious and protein-rich meat,it can cause varying allergic reaction degrees as a primary allergen.The allergy mechanism of shrimp and its main allergen(tropomyosin,arginine kinase,myosin light chain,sarcoplasmic calcium-binding protein,pyruvate kinase,hemocyanin)was summarized.The recent research progress of shrimp allergen detection technology was reviewed,including immunological methods,chromatography and mass spectrometry technology,molecular biology methods,and sensor technology.The future development of shrimp allergen detection technology was prospected to provide a reference for a further research direction.

关 键 词：食物过敏 虾过敏原 检测技术 免疫学 分子生物学 传感器 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]