2种用于检测市售核桃露(乳)饮品中花生、大豆成分方法的比较分析

摘 要: 目的 比较实时荧光定量PCR法与酶联免疫吸附法在核桃露(乳)饮品中检测花生和大豆成分的灵敏性的差异。方法 应用实时荧光定量PCR方法检测样本DNA的核桃、花生和大豆源性成分, 应用酶联免疫吸附法(enzyme linked immunosorbent assay, ELISA)检测样本的花生和大豆特征蛋白成分。结果 加热处理对实时荧光PCR和ELISA法检测花生和大豆的结果均有显著性影响。实时荧光定量PCR方法检出2个品牌4批次样本含有花生源性, 3个品牌的6批次样本含有大豆源性; ELISA方法除检出这些批次含有花生和大豆源性成分外, 另检出3个品牌5批次样本含有大豆源性成分。ELISA方法与实时荧光定量PCR方法的大豆检测结果差异主要集中在低蛋白浓度样品中, 这与2类方法的检出限不同有关。结论 鉴于2类方法检测结果在高浓度水平的高度一致性, 说明实时荧光PCR和ELISA方法对花生和大豆源性成分检测结果均具有很高的可靠性。

Comparative analysis of 2 methods for detection of peanut and soybean in walnut dew (milk) drinks

ABSTRACT: Objective To compare the differences in sensitivity of real-time fluorescence quantitative PCR and enzyme-linked immunosorbent assay (ELISA) in detecting peanut and soybean components in walnut dew (milk) beverage. Methods The walnut, peanut and soybean derived components of the sample DNA were detected by real-time fluorescence quantitative PCR, and the peanut and soybean characteristic protein components were detected by enzyme-linked immunosorbent assay (ELISA). Results Heat treatment had a significant effect on the results of real-time fluorescent PCR and ELISA detection of peanuts and soybeans. A total of four batches of samples from two brands contained peanut origin and six batches of samples from three brands contained soybean origin were detected by real-time fluorescence quantitative PCR method. In addition to the detection of these batches containing peanut and soybean-derived ingredients, the five batches of three brands samples containing soybean-derived ingredients were detected by ELISA method. The difference of soybean detection results between ELISA method and real-time fluorescence quantitative PCR method was mainly concentrated in the samples with low protein concentration, which was related to the different detection limits of the two methods. Conclusion In view of the high consistency of the detection results of the two methods at high concentration level, it shows that the real-time PCR and ELISA methods are highly reliable for the detection of peanut and soybean-derived components.