食品中葡萄球菌肠毒素的检测
Detection of staphylococcal enterotoxin in foods.
作者信息
Reiser R, Conaway D, Bergdoll M S
出版信息
Appl Microbiol. 1974 Jan;27(1):83-5. doi: 10.1128/am.27.1.83-85.1974.
Abstract
A short procedure for the extraction of staphylococcal enterotoxins from food materials has been developed. The procedure involves extraction of the food at pH 4.5, centrifugation, extraction of the supernatant with CHCl(3) (pH 7.5), extraction of the enterotoxin from the water layer with CG-50 ion exchange resin (pH 5.4 to 5.9), and treatment of the eluate with agar and concentration with Carbowax 20-M. The concentrate was extracted with CHCl(3), and the water layer was lyophilized. The dried material was dissolved in a 1% trypsin solution and placed on microslides, which were incubated 24 h at 37 C. The time required for enterotoxin analysis was 3 days with microslides and 1 day with the reversed passive hemagglutination technique.
摘要
已开发出一种从食品原料中提取葡萄球菌肠毒素的简短程序。该程序包括在pH 4.5下提取食品、离心、用CHCl(3)（pH 7.5）提取上清液、用CG - 50离子交换树脂（pH 5.4至5.9）从水层中提取肠毒素，以及用琼脂处理洗脱液并用Carbowax 20 - M浓缩。浓缩物用CHCl(3)提取，水层冻干。干燥后的物质溶解在1%的胰蛋白酶溶液中并置于载玻片上，在37℃下孵育24小时。使用载玻片进行肠毒素分析需要3天，而使用反向被动血凝技术则需要1天。
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本文引用的文献
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