酶联免疫吸附分析法在食品分析中的应用

本文简单介绍酶联免疫吸附分析法(ELISA)，并就其在食品分析中的应用作了较详细的描述，ELISA可应用于食品微生物、食品毒素、残留农药、食品中其它成分以及转基因食品的检测中，并具有很广阔的应用前景。     

酶联免疫吸附试验在食品检测中的应用

本文简要介绍了ELISA 的基本原理和类型,详述了国内外使用ELISA 方法在食品过敏源、农药残留、致病微生物、转基因等方面检测的最新研究进展,列出了部分目前市售用于食品检测的试剂盒,并对该检测技术的发展趋势及其在食品安全检测中的应用前景进行了展望。     

酶联免疫吸附分析及其在食品安全检测中的应用

主要介绍了酶联免疫分析(ELISA)测定的基本原理和分类，讨论了它在食品安全检测中的应用，如检测食品中毒素、病原微生物、农药残留、兽药残留、转基因食品成分等。     

酶联免疫吸附法(ELISA)在肉制品检测中的应用

介绍了酶联免疫吸附法（ELISA）的基本原理和肉制品检测所面临的问题，综述了ELISA在肉制品检测中的研究进展，主要包括ELISA用于肉制品中抗生素．、激素、致病菌、中枢神经系统组织、辐照食品和肉的组成的检测。     

酶联免疫技术与食品安全快速检测

本文首先对酶联免疫检测技术(ELISA)做了简要介绍。其次，就该技术在食品安全检测与分析中的应用进行了详细的评述，主要包括这几个方面：食品中的毒素、残留农药、食品微生物、食品的品质和重金属污染等的检测；最后阐述了该项技术的发展趋势及其在食品安全性检测中的应用前景。     

酶联免疫吸附技术在食品检测领域中的应用进展

本文简要概述了酶联免疫吸附技术(ELISA),并从检测农药和兽药残留、转基因食品、病原微生物检测和生物毒素等方面,分析了ELISA技术在食品安全检测中的应用,以供参考。     

食品中生物毒素的ELISA分析方法研究进展

由生物毒素引起的食物中毒引起各国政府以及广大消费者的普遍关注。酶联免疫吸附法(enzyme-linked immunosorbent assay,ELISA)是一种把抗原和抗体的特异性免疫反应和酶的高效催化作用有机结合起来的检测技术。本文重点从方法的线性范围、检出限、回收率等方面概述近年来ELISA 法在食品中生物毒素(微生物毒素、动物毒素、植物毒素)检测的应用,旨在促进该技术在食品安全检测中的应用和推广。     

高效液相色谱技术在食品分析中的应用

概述了高效液相色谱的分析原理及在食品分析中的应用,特别说明了HPLC在食品营养成分、食品添加剂、食品中有害成分的分析中的应用。     

双抗夹心酶联免疫吸附法检测荞麦过敏蛋白

提取制备荞麦过敏原蛋白(TBt)并免疫动物,分别制备鼠多克隆抗体和兔多克隆抗体,建立了双抗夹心酶联免疫吸附检测法(ELISA)用于检测食品中的荞麦过敏原。SDS-PAGE结果表明,纯化的TBt纯度达到98%以上,鼠抗血清效价为1∶6400。建立的双抗夹心ELISA法对荞麦过敏原蛋白的最低检测限为0.16μg/m L,线性范围为0.16~16μg/m L。并采用建立的双抗夹心ELISA法对市场出售的15种食品中荞麦过敏成分进行了检测。结果显示,该方法对绝大多数食品中的荞麦过敏原都有很好的特异性及灵敏性,说明该法可用于食物过敏原的诊断及食品中微量荞麦过敏成分的检测。     

酶联免疫吸附(ELISA)法在食品微生物检测中的应用

介绍了酶联免疫吸附(ELISA)分析的原理及方法，并就其在食品微生物检测中的应用作了较详细的描述。     

A simple and rapid antibody-capture ELISA for the detection of staphylococcal enterotoxin A in food including a simple extraction step

A sensitive and precise ELISA for the detection of staphylococcal enterotoxin A in food has been developed, using specific IgG anti-toxin antibodies purified from immunized rabbits. an antibody capture format was found to be the most useful following cross-reaction and sensitivity studies. the ELISA was used to investigate concentration of staphylococcal enterotoxin A from food samples by polyethylene glycol dialysis. the procedure was shown to be inefficient and highly variable, as well as time-consuming. Direct analysis of aqueous food extracts without a concentration step was found to be possible. With an assay time of 140 min, the ELISA detection limit was 12.5 pg of toxin (corresponding to a sensitivity of 0.5 ngg^-1 of food sample.     

酶联免疫分析在调味料安全质量检测中的应用

酶联免疫分析是一种基于特异抗原抗体的反应、具有灵敏、简便而且成本低廉的免疫分析技术.本文对这种技术进行概述,详细评述该技术在调味料污染物检测中的应用,包括微生物污染以其生物毒素残留,违禁有机化合物污染和食品过敏原残留等;同时阐述了该技术在调味料质量安全监控的应用前景.     

大豆过敏原夹心ELISA和竞争ELISA方法的建立及其在加工食品中应用研究

本文以大豆混合过敏原为目标,建立了快速、便捷检测大豆过敏原的夹心酶联免疫吸附方法（sandwich-enzyme linked immunosorbent assay）和间接竞争酶联免疫吸附方法（indirect competitive enzyme-linked immunosorbent assay）,通过实际加工样品的回收实验、加标食品回收实验以及对真实食物样本的检测,对这两种方法进行了比较,确定了各自的适用范围。结果表明,夹心ELISA方法标准品浓度在0.0078~30 μg/mL范围内呈现出良好的线性关系,曲线方程为y=0.2333x+0.0692,决定系数R2=0.995。竞争ELISA方法的检测范围为10~100000 ng/mL,最低检测限为10 ng/mL。对购入橙汁进行加标回收实验,夹心ELISA检测后的回收率要高于竞争ELISA检测后的回收率,达100%以上;而对成分和加工方式都比较复杂的巧克力、牛肉酱、面包或蛋糕来说,竞争ELISA检测后的回收率要高于夹心ELISA检测后的回收率。对发酵类食物进行检测,竞争ELISA方法检测到的浓度要高于夹心ELISA,而对成分比较简单的食物比如芝麻糊、豆奶等进行检测时,夹心ELISA的检测浓度要略高于竞争ELISA。综上,竞争ELISA方法更适用于食物基质复杂,经过深度加工的食品,而夹心ELISA方法更适用于食物成分简单,轻加工后的食品,两种方法在各自的适用范围内均能实现较准确的检测。     

酶联免疫吸附法在植物性食品安全检测中的应用

文章概述了酶联免疫吸附法（ELISA）的基本原理及方法，详述了其在植物性食品安全检测中的应用，并对该方法的发展趋势及其在食品安全检测中的应用前景进行了展望。     

食品过敏法规及其检测技术现状

近年来,食品过敏越来越受到人们的广泛重视。本文基于国内外大量关于过敏原的文献,归纳了国内外关于过敏原信息标注的法律法规、管理现状,与中国现有的《预包装食品标签通则》比较,提出对应的建议与意见。本文总结了当前国内外各种检测技术的发展现状。经典的聚合酶链式反应法(polymerase chain reaction, PCR)和酶联免疫法(enzyme linked immunosorbent assay, ELISA)各有不可忽视的缺点,而基于质谱技术的检测技术集合了上述方法的优点,摒弃了它们的缺点,是未来过敏原检测技术发展的方向。     

Influence of baking time and matrix effects on the detection of milk allergens in cookie model food system by ELISA

Milk allergens are common allergens occurring in foods, therefore raising concern in allergic consumers. Enzyme-linked immunosorbent assay (ELISA) is, to date, the method of choice for the detection of food allergens by the food industry although, the performance of ELISA might be compromised when severe food processing techniques are applied to allergen-containing foods. In this paper we investigated the influence of baking time on the detection of milk allergens by using commercial ELISA kits. Baked cookies were chosen as a model food system and experiments were set up to study the impact of spiking a matrix food either before, or after the baking process. Results revealed clear analytical differences between both spiking methods, which stress the importance of choosing appropriate spiking methodologies for method validation purposes. Finally, since the narrow dynamic range of quantification of ELISA implies that dilution of samples is required, the impact of sample dilution on the quantitative results was investigated. All parameters investigated were shown to impact milk allergen detection by means of ELISA.     

Detection of Konjac glucomannan by immunoassay

Konjac glucomannan is a hydrocolloid that has been used in food applications. The European ban on the use of Konjac glucomannan means that the detection and analysis has potential applications in the food industry, particularly detection of food adulteration. The aim of this work was to develop an assay capable of detecting Konjac glucomannan as an isolated sample and within food matrices. An indirect competitive ELISA was developed utilising a polyclonal antibody raised against Konjac glucomannan. The ELISA was found to be specific for Konjac glucomannan and sensitive, with a detection limit of 0.1 ng mL^?1. Increasing salt concentration and freeze/thaw cycles did not affect the performance of the assay. The ELISA was able to detect Konjac glucomannan in admixtures with other gums and also in confectionery that had been spiked with Konjac glucomannan. The ELISA has potential as a kit for the differentiation of Konjac glucomannan from other hydrocolloids and detection in food.     

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Buckwheat Residues in Food

Abstract: Buckwheat is a pseudocereal (an eudicot with seed qualities and uses similar to those of monocot cereals, family Poaceae) that is consumed in some Asian countries as a staple, and in some western countries as a health food. Allergic reactions to buckwheat are common in some countries. The objective was to develop a specific and sensitive sandwich enzyme-linked immunosorbent assay (ELISA) to detect traces of buckwheat that might inadvertently contaminate other foods in order to assure accurate labeling and consumer protection. Buckwheat-specific antibodies produced in 3 species of animals were tested for specificity and titer by direct ELISA and immunoblot. A sandwich ELISA was developed utilizing pooled rabbit antibuckwheat sera to capture buckwheat proteins and pooled goat antibuckwheat sera, followed by enzyme-labeled rabbit antigoat immunoglobulin G (IgG), to detect bound buckwheat proteins. The lower limit of quantification (LOQ) of the sandwich ELISA was 2 parts per million (ppm) of buckwheat in the presence of complex food matrices. The ELISA is highly specific with no cross-reactivity to any of 80 food ingredients and matrices tested. Validation studies conducted with buckwheat processed into noodles and muffins showed greater than 90% and 60% recovery, respectively. The percent recovery of buckwheat from noodles was similar to that achieved with a commercial buckwheat ELISA kit (ELISA Systems Pty. Ltd., Windsor, Queensland, Australia) at high buckwheat concentrations. However, the sensitivity of this ELISA was greater than the commercial ELISA. This newly developed ELISA is sufficiently specific and sensitive to detect buckwheat residues in processed foods to protect buckwheat-allergic subjects from potential harm. Practical Application: Buckwheat is becoming a common food ingredient in a number of processed foods due to potentially beneficial nutritional properties, without the celiac disease inducing glutenin proteins of wheat and related cereals. However, buckwheat causes allergy in some individuals and must be labeled and tested accurately to protect those with allergy to buckwheat. We describe the development of a new test assay to help food producers ensure that buckwheat is not present in foods that are not intended to contain buckwheat.