Department of Analytical and Food Chemistry, University of Vienna, Wahringer Strasse 38, A-1090 Vienna, Austria.
J Agric Food Chem. 2010 Feb 10;58(3):1434-41. doi: 10.1021/jf903350h.
This study was designed to develop an indirect competitive enzyme linked-immunosorbent assay (ELISA) to detect traces of sesame in food. Antibodies against sesame were prepared by immunizing a hen with a protein extract of white, peeled sesame. The ELISA did not show any cross-reactivity with 12 of 13 food ingredients tested, only for chocolate was a low cross-reactivity of 0.7% observed. To eliminate matrix effects, sesame protein standard solutions were prepared by diluting the sesame extract with blank food matrix (1:20 diluted with PBS). Recovery of sesame protein in food samples (crisp toasts, snacks, and rolls) spiked with different sesame protein concentrations ranged from 85% to 120%, with the exception of multigrain crisp toast, resulting in too high recoveries (117%-160%) and whole grain bread, yielding too low recoveries (70%-85%). In crisp bread, cracker, cereals, and snacks the limit of detection (LOD) was found to be 5 microg of sesame protein/g of food, in fresh breads and rolls, the LOD was 11 microg of sesame protein/g of food.
本研究旨在开发一种间接竞争酶联免疫吸附测定（ELISA）方法来检测食品中的芝麻痕迹。通过用去皮白芝麻的蛋白提取物免疫母鸡来制备针对芝麻的抗体。ELISA 与测试的 13 种食品成分中的 12 种没有任何交叉反应，仅巧克力观察到低交叉反应率为 0.7%。为了消除基质效应，用空白食品基质（用 PBS 稀释 1:20）稀释芝麻提取物来制备芝麻蛋白标准溶液。用不同浓度的芝麻蛋白对食品样品（脆面包、小吃和卷）进行加标回收，回收率在 85%到 120%之间，除了多谷物脆面包，回收率过高（117%-160%），全麦面包，回收率过低（70%-85%）。在脆面包、薄脆饼干、谷物和小吃中，检测限（LOD）发现为 5 μg/g 食品中的芝麻蛋白，在新鲜面包和卷中，LOD 为 11 μg/g 食品中的芝麻蛋白。
