Palle-Reisch Monika, Hochegger Rupert, Štumr Stepan, Korycanova Kveta, Cichna-Markl Margit
Department of Analytical Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria; AGES, Austrian Agency for Health and Food Safety, Institute for Food Safety, Department of Molecular Biology and Microbiology, Spargelfeldstraße 191, 1220 Vienna, Austria.
AGES, Austrian Agency for Health and Food Safety, Institute for Food Safety, Department of Molecular Biology and Microbiology, Spargelfeldstraße 191, 1220 Vienna, Austria.
Food Chem. 2015 May 1;174:75-81. doi: 10.1016/j.foodchem.2014.10.132. Epub 2014 Nov 3.
The study compares the applicability of two commercial mustard ELISA kits (Mustard ELISA Kit-specific and Mustard ELISA Kit-total) and three in-house developed real-time PCR assays (singleplex assay for white mustard, singleplex assay for black/brown mustard and duplex assay for the detection of white, black and brown mustard). Analyses of raw and brewed model sausages containing white and black/brown mustard in the range from 1 to 50 ppm indicate that both ELISAs and the three real-time PCR assays allow the detection of traces of mustard in raw and in brewed sausages. The ELISAs were found to be more sensitive than the real-time PCR assays. When the ELISAs and real-time PCR assays were applied to the analysis of 15 commercial foodstuffs differing in their labelling concerning mustard, in one sample mustard was detected with both ELISAs and the three real-time PCR assays although mustard was not indicated on the food ingredient list.
该研究比较了两种商用芥末酶联免疫吸附测定试剂盒（特异性芥末酶联免疫吸附测定试剂盒和总芥末酶联免疫吸附测定试剂盒）以及三种内部开发的实时聚合酶链反应检测方法（用于白芥末的单重检测方法、用于黑/棕芥末的单重检测方法以及用于检测白芥末、黑芥末和棕芥末的双重检测方法）的适用性。对含有浓度范围为1至50 ppm的白芥末和黑/棕芥末的生香肠和煮制香肠模型进行分析表明，酶联免疫吸附测定和三种实时聚合酶链反应检测方法均能检测出生香肠和煮制香肠中的微量芥末。结果发现，酶联免疫吸附测定比实时聚合酶链反应检测方法更灵敏。当将酶联免疫吸附测定和实时聚合酶链反应检测方法应用于分析15种在芥末标签方面存在差异的商用食品时，在一个样品中，两种酶联免疫吸附测定方法和三种实时聚合酶链反应检测方法均检测到了芥末，尽管食品成分表中未标明含有芥末。
