ELISA法测定麸质过敏原及其不确定度的评估  

ELISA Method for Determination of Gluten Allergen and its Uncertainty Evaluation

作　　者：杨琳 王震 YANG Lin;WANG Zhen(Sino Silliker Testing Services(Shanghai)Co.,Ltd.,Shanghai 201112,China)

机构地区：[1]诺安实力可商品检验(上海)有限公司,上海201112

出　　处：《现代食品》2022年第6期182-186,共5页Modern Food

摘　　要：麸质(gluten)是食物过敏原的一种,一部分对麸质过敏的人群若长期食用含麸质的食品会导致乳糜泻,因此对麸质的检测就显得格外重要。本文使用夹心酶免疫分析试剂盒和酶联免疫吸附分析(Enzyme Linked Immunosorbent Assay,ELISA)的方法测定了大豆分离蛋白、薯条、淋洗水等样品作为典型基质对麸质过敏原的回收率等。结果表明,大豆分离蛋白、薯条、淋洗水的麸质过敏原回收率分别为90%~118%、75%~115%、70%~108.5%,相对标准偏差<20%,方法的精密度和重现性良好,方法可靠。通过对大豆分离蛋白中的麸质过敏原进行不确定度的分析得出,A类不确定度是主导因素。Gluten is a kind of food allergen. If some people who are allergic to gluten eat gluten containing food for a long time, it will lead to celiac disease, so the detection of gluten is very important. The sandwich enzyme immunoassay kit and enzyme-linked immunosorbent assay(ELISA) were used to determine the recovery of gluten allergens in soybean protein isolate, potato chips and washing water in this paper. The results showed that the recovery of gluten allergens in soybean protein isolate, potato chips and washing water were 90%~118%, 75%~115% and 70%~108.5%, respectively, and the relative standard deviation was less than 20%. The precision and reproducibility of the method were good, and the method was reliable. By analyzing the uncertainty of gluten allergen in soybean protein isolate shows that type A uncertainty was the dominant factor.

关 键 词：麸质过敏原 ELISA测定 不确定度评估 

分 类 号：O657[理学—分析化学]