Berger R G, Mageau R P, Schwab B, Johnston R W
U.S. Department of Agriculture, Food Safety and Inspection Service, Beltsville, MD 20705.
J Assoc Off Anal Chem. 1988 Mar-Apr;71(2):406-9.
Enzyme-linked immunosorbent assays (ELISA) are described for the detection of poultry and pork in cooked and canned meat foods. These assays are based on species-specific, polyclonal antibodies raised against heat-resistant antigens. The heat-resistant antigens were isolated from raw skeletal muscle tissue of pork and chicken and were found to be immunoreactive even after heating to 120 degrees C for 15 min. The poultry ELISA could detect chicken or turkey at the 126 ppm level, and the pork ELISA could detect pork at the 250 ppm level. Samples of frankfurters, bolognas, pressed meats, canned baby foods, and canned spreads were prepared by simple aqueous extractions.
描述了用于检测熟肉和罐装肉类食品中禽肉和猪肉的酶联免疫吸附测定法（ELISA）。这些测定法基于针对耐热抗原产生的物种特异性多克隆抗体。耐热抗原从猪肉和鸡肉的生骨骼肌组织中分离出来，即使加热到120摄氏度15分钟后仍具有免疫反应性。禽ELISA能在126 ppm水平检测到鸡肉或火鸡肉，猪肉ELISA能在250 ppm水平检测到猪肉。法兰克福香肠、博洛尼亚香肠、压制肉、罐装婴儿食品和罐装涂抹食品的样品通过简单的水提取制备。
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