U.S. Food and Drug Administration, Laurel, Maryland 20708, USA.
J Agric Food Chem. 2012 May 2;60(17):4204-11. doi: 10.1021/jf3001845. Epub 2012 Apr 18.
Immunodetection of allergens in dark chocolate is complicated by interference from the chocolate components. The objectives of this study were to establish reference materials for detecting multiple allergens in dark chocolate and to determine the accuracy and precision of allergen detection by enzyme-linked immunosorbent assay (ELISA) before and after chocolate processing. Defatted peanut flour, whole egg powder, and spray-dried milk were added to melted chocolate at seven incurred levels and tempered for 4 h. Allergen concentrations were measured using commercial ELISA kits. Tempering decreased the detection of casein and β-lactoglobulin (BLG), but had no significant effect on the detection of peanut and egg. Total coefficients of variation were higher in tempered than untempered chocolate for casein and BLG, but total and analytical CVs were comparable for peanut and egg. These findings indicate that processing has a greater effect on recovery and variability of casein and BLG than peanut and egg detection in a dark chocolate matrix.
免疫检测黑巧克力中的过敏原会受到巧克力成分的干扰。本研究的目的是建立检测黑巧克力中多种过敏原的参考物质，并确定在巧克力加工前后酶联免疫吸附测定（ELISA）检测过敏原的准确性和精密度。将脱脂花生粉、全蛋粉和喷雾干燥乳添加到融化的巧克力中，在七个增加的水平上，并进行 4 小时的调温。使用商业 ELISA 试剂盒测量过敏原浓度。调温会降低酪蛋白和β-乳球蛋白（BLG）的检测，但对花生和鸡蛋的检测没有显著影响。与未经调温的巧克力相比，调温后的巧克力中酪蛋白和 BLG 的总变异系数更高，但花生和鸡蛋的总 CV 和分析 CV 相当。这些发现表明，在黑巧克力基质中，加工对酪蛋白和 BLG 的回收率和变异性的影响大于对花生和鸡蛋检测的影响。
