ELISA法检测五类食品中黄曲霉毒素B_1前处理方法的改进研究  

作　　者：龚燕[1] 赵春城[1] 张东升[1] 赵晓联[1] 

机构地区：[1]江苏省微生物研究所,无锡214036

出　　处：《食品工业科技》2003年第4期82-84,共3页Science and Technology of Food Industry

基　　金：科技部农业科技成果转化资金项目

摘　　要：用酶联免疫吸附法(ELISA)检测五类食品(酱油、醋、面粉、大米、食用油)中黄曲霉毒素B_1(AFB_1)含量,关键在于样品的前处理。本文针对五类食品中AFB_1的前处理作了方法学研究。结果表明,改进后的前处理使检测灵敏度达0.1μg/kg,在0.1～10μg/kg之间呈良好线性关系,平均回收率在75%～170%之间。The key to determination of Aflatoxin B_1 in five kinds of foods (soysauce,vinegar,flour,rice and edible oil)by ELISA is sample pretreatment.The evaluation of methodology was studied in this paper according to the pretreatment of the five kinds of foods.Results showed that the determination sensitivity was 0.1μg /kg after improved pretreatment.The linear range was 0.1～10μg /kg.The average recovery rate was 75%～170%.

关 键 词：酶联免疫吸附法 检测 食品 黄曲霉毒素B1 前处理方法 样品 改进 

分 类 号：TS207.4[轻工技术与工程—食品科学]