Yeung J M, Newsome W H, Abbott M A
National Food Processors Association, Washington, DC 20005, USA.
J AOAC Int. 2000 Jan-Feb;83(1):139-43.
An enzyme-linked immunosorbent assay (ELISA) was developed to determine the presence of egg proteins in foods. The polyclonal antibodies developed were specific to whole egg proteins and did not cross-react with any of the 38 nuts, legumes, or other common food ingredients tested. The concentrations of egg proteins that will inhibit 50% of antibody-antigen binding, IC50, were 3-7 ng/mL, and the linear range was 0.5-62.5 ng/mL. The detection limit was 0.2 ppm for various foods. Recoveries ranged from 67 to 96%. The intra- and inter-assay coefficients of variation in this procedure were 10-13% for ice cream spiked at 0.8 and 1.6 ppm. The ELISA has been applied to ice creams, noodles, pasta, and breads. Egg proteins were identified in all declared egg products, and no false positives were found.
开发了一种酶联免疫吸附测定法（ELISA）来测定食品中鸡蛋蛋白的存在。所产生的多克隆抗体对全蛋蛋白具有特异性，并且与所测试的38种坚果、豆类或其他常见食品成分均无交叉反应。抑制50%抗体-抗原结合的鸡蛋蛋白浓度（IC50）为3-7 ng/mL，线性范围为0.5-62.5 ng/mL。各种食品的检测限为0.2 ppm。回收率在67%至96%之间。在此程序中，对于添加了0.8 ppm和1.6 ppm的冰淇淋，批内和批间变异系数为10-13%。该ELISA已应用于冰淇淋、面条、意大利面和面包。在所有宣称含有鸡蛋的产品中均鉴定出了鸡蛋蛋白，未发现假阳性结果。
