Akiyama Hiroshi, Isuzugawa Kazuto, Harikai Naoki, Watanabe Hiroko, Iijima Ken, Yamakawa Hirohito, Mizuguchi Yamato, Yoshikawa Reiji, Yamamoto Miho, Sato Hidetaka, Watai Masatoshi, Arakawa Fumihiro, Ogasawara Takeshi, Nishihara Rikuka, Kato Hisashi, Yamauchi Atsushi, Takahata Yoshihisa, Morimatsu Fumiki, Mamegoshi Shinichi, Muraoka Shiroo, Honjoh Tsutomu, Watanabe Takahiro, Wakui Chiseko, Imamura Tomoaki, Toyoda Masatake, Maitani Tamio
National Institute of Health Sciences: 1-18-1, Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
Shokuhin Eiseigaku Zasshi. 2003 Oct;44(5):213-9. doi: 10.3358/shokueishi.44.213.
Inter-laboratory evaluation studies were conducted for the notified ELISA methods for allergic substances (Egg). Standard extracts of egg spiked in extracts of sausage, sauce, cookie, bread and cereal at a level of 5-20 ng/mL as the sample solution were analyzed in replicate in 10 laboratories. Coefficients of variation (CVs) of all three ELISA methods using an Egg Protein ovalbumin ELISA Kit (ovalbumin kit), an Egg Protein ovomucoid ELISA Kit (ovomucoid kit) and a FASTKIT Egg ELISA kit (Egg ELISA kit) were mostly less than 10%. Mean recoveries of the standard extract of egg were over 40% in the three ELISA methods. Repeatability relative standard deviations of egg standard solution in five food extracts were in the ranges of 18.7-25.5%, 18.6-41.8%, 21.3-43.3% for the ovalbumin kit, the ovomucoid kit and the Egg ELISA kit, respectively. Reproducibility relative standard deviations of egg standard solution in five food extracts were 16.8-35.1%, 19.6-35.8%, 24.7-51.1% for the ovalbumin kit, the ovomucoid kit and the Egg ELISA kit, respectively. The detection limits of all the ELISA methods were 4-5 ng/mL in sample solutions. These results suggested that the notified ELISA methods are reliable and reproducible for the inspection of egg protein levels in extracts of sausage, sauce, cookie, bread and cereal.
针对已通报的过敏性物质（鸡蛋）ELISA方法开展了实验室间评估研究。将浓度为5 - 20 ng/mL的鸡蛋标准提取物添加到香肠、酱汁、饼干、面包和谷物提取物中作为样品溶液，在10个实验室中进行重复分析。使用鸡蛋蛋白卵清蛋白ELISA试剂盒（卵清蛋白试剂盒）、鸡蛋蛋白类卵黏蛋白ELISA试剂盒（类卵黏蛋白试剂盒）和FASTKIT鸡蛋ELISA试剂盒（鸡蛋ELISA试剂盒）的所有三种ELISA方法的变异系数（CVs）大多小于10%。三种ELISA方法中鸡蛋标准提取物的平均回收率均超过40%。卵清蛋白试剂盒、类卵黏蛋白试剂盒和鸡蛋ELISA试剂盒的鸡蛋标准溶液在五种食品提取物中的重复性相对标准偏差分别在18.7 - 25.5%、18.6 - 41.8%、21.3 - 43.3%范围内。卵清蛋白试剂盒、类卵黏蛋白试剂盒和鸡蛋ELISA试剂盒的鸡蛋标准溶液在五种食品提取物中的再现性相对标准偏差分别为16.8 - 35.1%、19.6 - 35.8%、24.7 - 51.1%。所有ELISA方法在样品溶液中的检测限均为4 - 5 ng/mL。这些结果表明，已通报的ELISA方法在检测香肠、酱汁、饼干、面包和谷物提取物中的鸡蛋蛋白水平方面是可靠且可重复的。
