Institute of Organic Chemistry, Juan de la Cierva 3, 28006 Madrid, Spain.
J Agric Food Chem. 2010 Feb 10;58(3):1664-71. doi: 10.1021/jf9041485.
Dairy products can induce allergic reactions even when present at very low levels, such as levels found in involuntary contamination during food manufacturing. beta-Lactoglobulin (betaLG) is the main allergen in cow's milk. The objective of this work was to develop a sensitive method for betaLG detection in baby foods through the optimization of an innovative sample preparation method. Three types of baby foods deliberately contaminated with dairy products or dairy desserts were sterilized to simulate the potential contamination occurring during manufacturing and then used as samples. Different sample preparation methods were compared. The best results were provided by an extraction solution containing beta-mercaptoethanol, guanidine hydrochloride, and a saline solution. An ELISA method was optimized for the detection of betaLG (LOD = 9.7 x 10(-13) M). The developed method allowed detection of even 1 part of dairy product in 100,000 parts of baby food for some of the analyzed foods.
乳制品即使在非常低的水平下也会引起过敏反应，例如在食品制造过程中不可避免的污染时出现的水平。β-乳球蛋白（βLG）是牛奶中的主要过敏原。本工作的目的是通过优化一种创新的样品制备方法，开发一种用于婴儿食品中βLG 检测的灵敏方法。三种故意被乳制品或乳制品甜点污染的婴儿食品经过消毒以模拟制造过程中可能发生的潜在污染，然后用作样品。比较了不同的样品制备方法。含有β-巯基乙醇、盐酸胍和生理盐水的提取溶液提供了最佳结果。优化了用于检测βLG 的 ELISA 方法（LOD = 9.7 x 10^-13 M）。对于一些分析的食品，所开发的方法允许在 100000 份婴儿食品中检测到甚至 1 份乳制品。
