Development and validation of a sandwich ELISA for the determination of potentially allergenic sesame (Sesamum indicum) in food
作者： Gerda Redl , Fatima T. Husain , Ines E. Bretbacher , Albert Nemes , Margit Cichna-Markl
DOI: 10.1007/S00216-010-4069-X
关键词: Trace analysis 、 A protein 、 Sesamum 、 Food science 、 Whole wheat 、 Biology 、 Whole grains 、 Detection limit 、 Elisa assay 、 Primary and secondary antibodies
摘要: This paper presents a sandwich enzyme-linked immunosorbent assay (ELISA) that allows the determination of traces sesame in food. Chicken anti-sesame antibodies, used as coating and rabbit secondary were prepared by immunization with protein extract white, peeled sesame. The ELISA did not show any cross-reactivity 19 food ingredients commonly found sesame-containing foodstuffs such seeds, nuts, cereals. In whole grain bread, crisp toast, snacks, limit detection (S/N = 3) was 0.5, 0.3 μg protein/g, quantification 10) 0.6, 0.8, 1.4 respectively. analysis blank matrices (whole white snacks) spiked at four spike levels generally resulted mean recoveries from 72% to 145%. case spiking proved be more accurate for wheat cookies than bread.
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