کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6391463 | 1628415 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A sensitive competitive enzyme immunoassay for detection of erythrosine in foodstuffs
ترجمه فارسی عنوان
آزمایش ایزو آنزیم رقابتی حساس برای تشخیص اریتروستین در مواد غذایی
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
An enzyme immunoassay for erythrosine (Ery) in food products was developed in this study. Anti-Ery polyclonal antibody was obtained by immunizing rabbits with Ery-cationized BSA (cBSA) conjugates. Coupling ratios of erythrosine to carrier proteins were measured to be 16.6:1 in immunogen and 13.5:1 in coating antigen. The developed method showed high sensitivity with the IC50 value up to 29.1 ± 6.79 ng mLâ1. In food samples (healthy energy drink, breezer, grape juice, coca-cola sugar, fermented bean curd and tomato paste), the limit of detection (LOD) values of the developed method ranged from 2.2 ng mLâ1 to 8.3 ng mLâ1. The recoveries ranged from 86.3% to 115.5%. Intra-assay and inter-assay variation were lower than 9.6% and 10.7% respectively. The method could specifically recognize Ery among commonly used food colors, and the results obtained with the proposed immunoassay were well related with that of the reference high performance liquid chromatography (R2 > 0.9999). Therefore, the proposed method could be selectively used for rapid screening Ery in the mentioned foodstuffs.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 47, January 2015, Pages 472-477
Journal: Food Control - Volume 47, January 2015, Pages 472-477
نویسندگان
Zhihuan Xu, Lei Zheng, Yongmei Yin, Jing Wang, Peng Wang, Linlin Ren, Sergei A. Eremin, Xiaodan He, Meng Meng, Rimo Xi,