State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
Sensors (Basel). 2013 Jun 25;13(7):8155-69. doi: 10.3390/s130708155.
We have developed an ultrasensitive indirect competitive enzyme-linked immunosorbent assay for the determination of tartrazine. Two carboxylated analogues of tartrazine with different spacer lengths, and one derivative from commercial tartrazine after a little chemical modification, were synthesized as haptens in order to produce antibodies specific to tartrazine. The effect of sulfonic acid groups on the hapten structure of tartrazine was also studied carefully for the first time. A most specific monoclonal antibody against tartrazine was created and exhibited an IC50 value of 0.105 ng/mL and a limit of detection of 0.014 ng/mL, with no cross-reactivity to other structurally-related pigments. The established immunoassay was applied to the determination of tartrazine in fortified samples of orange juice and in real positive samples of carbonated beverages.
我们开发了一种用于测定柠檬黄的超灵敏间接竞争酶联免疫吸附分析法。为了制备对柠檬黄具有特异性的抗体，我们合成了两种具有不同间隔臂长度的柠檬黄羧基类似物，以及一种经过少量化学修饰的市售柠檬黄衍生物。我们还首次仔细研究了磺酸基团对柠檬黄半抗原结构的影响。我们成功制备了一种针对柠檬黄的最特异的单克隆抗体，其 IC50 值为 0.105ng/mL，检测限为 0.014ng/mL，与其他结构相关的色素无交叉反应性。所建立的免疫分析法已成功应用于橙汁加标样品和碳酸饮料实际阳性样品中柠檬黄的测定。
