Department of Analytical Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria.
Food Chem. 2013 Nov 1;141(1):407-18. doi: 10.1016/j.foodchem.2013.02.091. Epub 2013 Mar 14.
Methods applied in food allergen analysis should be specific, sensitive and applicable to both raw and highly processed foods. The performance of the most commonly used methods, ELISA and real-time PCR, may, however, be influenced by food processing steps, e.g., heat treatment. The present study compares the applicability of four in-house developed methods, one sandwich ELISA, two competitive ELISAs and a real-time PCR method, for the detection of lupine in four different food matrices, comprising bread, biscuits, rice patties and noodles. In order to investigate the influence of food processing on the detectability, not only the heat treated model foods but also the corresponding doughs were analysed. The sandwich ELISA proved to be the most sensitive method. The LOD was found to be 10 ppm lupine, independent from the food matrix and independent if the dough or the heat treated food was analysed. In addition, the methods were applied to the analysis of commercial foodstuffs differing in their labelling.
方法应用于食品过敏原分析应该是具体的，敏感的，适用于生的和高度加工的食品。然而，最常用的方法，ELISA 和实时 PCR 的性能，可能会受到食品加工步骤的影响，例如热处理。本研究比较了四种内部开发的方法的适用性，一种夹心 ELISA，两种竞争 ELISA 和一种实时 PCR 方法，用于检测四种不同食品基质中的羽扇豆，包括面包、饼干、米饼和面条。为了研究食品加工对检测的影响，不仅分析了热处理的模型食品，还分析了相应的面团。夹心 ELISA 被证明是最敏感的方法。LOD 发现为 10 ppm 羽扇豆，与食品基质无关，与分析面团或热处理食品无关。此外，该方法还应用于分析标签不同的商业食品。
