Niskanen A, Lindroth S
Appl Environ Microbiol. 1976 Oct;32(4):455-64. doi: 10.1128/aem.32.4.455-464.1976.
Different procedures commonly used for extraction, purification, and concentration of staphylococcal enterotoxins from foods were investigated with 131I- and 125I-labeled staphylococcal enterotoxin A. Loss of labeled enterotoxin A was compared with loss of total nitrogen. The results showed that in most of the common procedures, such as gel filtration, ion exchange, and heat treatment, the percentage of loss of labeled enterotoxin A was greater than the loss of total nitrogen. Chloroform extraction and acid precipitation with hydrochloric acid had nearly the same effect on the purification of both labeled enterotoxin A and total nitrogen. Ammonium sulfate precipitation proved to be practical and was successfully used for purification of enterotoxin A from sausage extract. Simultaneous use of trypsin and Pseudomonas peptidase for treatment of food extracts considerably reduced food proteins capable of interfering with serological detection of enterotoxins but did not essentailly influence the loss of enterotoxin A.
采用¹³¹I和¹²⁵I标记的葡萄球菌肠毒素A，对食品中葡萄球菌肠毒素的提取、纯化和浓缩常用的不同方法进行了研究。将标记的肠毒素A的损失与总氮的损失进行了比较。结果表明，在大多数常用方法中，如凝胶过滤、离子交换和热处理，标记的肠毒素A的损失百分比大于总氮的损失。氯仿萃取和盐酸酸沉淀对标记的肠毒素A和总氮的纯化效果几乎相同。硫酸铵沉淀被证明是可行的，并成功用于从香肠提取物中纯化肠毒素A。同时使用胰蛋白酶和假单胞菌肽酶处理食品提取物，可显著减少能够干扰肠毒素血清学检测的食品蛋白质，但对肠毒素A的损失没有实质性影响。
