Chen F C, Hsieh Y H
Auburn University, Department of Nutrition and Food Science, AL 36849-5606, USA.
J AOAC Int. 2000 Jan-Feb;83(1):79-85.
An enzyme-linked immunosorbent assay (ELISA) using a monoclonal antibody to a porcine thermal-stable muscle protein was developed for detection of pork in cooked meat products. The assay specifically detects porcine skeletal muscle, but not cardiac muscle, smooth muscle, blood, and nonmuscle organs. No cross-reactivity was observed with common food proteins. Validity of the assay was evaluated with laboratory formulated and commercial meat samples. The detection limit was determined as 0.5% (w/w) pork in heterologous meat mixtures. Overall, intra- and inter-assay coefficients of variation were 5.8 and 7.9%, respectively. The accuracy in analyzing market samples was 100% as verified by product labeling and confirmed by a commercial polycolonal antibody test kit.
开发了一种酶联免疫吸附测定（ELISA）方法，该方法使用针对猪热稳定肌肉蛋白的单克隆抗体来检测熟肉制品中的猪肉。该测定法能特异性检测猪骨骼肌，但不能检测心肌、平滑肌、血液和非肌肉器官。未观察到与常见食物蛋白的交叉反应。用实验室配制的和市售的肉类样品评估了该测定法的有效性。在异源肉类混合物中，检测限确定为0.5%（w/w）的猪肉。总体而言，测定内和测定间的变异系数分别为5.8%和7.9%。经产品标签验证并通过商业多克隆抗体检测试剂盒确认，分析市售样品的准确率为100%。
