免疫磁珠技术分离检测熟制食品中的蜡样芽孢杆菌

Separation and determination of Bacillus cereus in cooked foods by immunomagnetic beads technology

中文关键词:  蜡样芽孢杆菌  检测  免疫磁珠

英文关键词:Bacillus cereus  detection  immuno magnetic beads

中文摘要:

      目的 建立一种免疫磁珠技术分离富集熟制食品中的蜡样芽孢杆菌。方法 在一定量的蜡样芽孢杆菌体系中优化免疫磁珠与抗体用量以及最佳反应时间。在最佳实验条件下, 对免疫磁珠分离蜡样芽孢杆菌的敏感性和特异性进行实验, 并对实际熟制食品的蜡样芽孢杆菌进行分离。结果 最终确定了蜡样芽孢杆菌抗体添加量50 μg/mL、免疫磁珠添加量100 μL, 免疫磁珠与菌液最佳作用时间为15 min, 当菌液稀释度达到10?7, 免疫磁珠法仍然可以检出, 相应的细菌数为4 CFU/mL。结论 本实验制备的免疫磁珠技术灵敏性高, 特异性好, 节省了检测时间和费用, 适用于食品中的蜡样芽孢杆菌的检测。

英文摘要:

      Objective To establish an immunomagnetic beads technique for the separation and determination of Bacillus cereus in cooked foods. Methods In a certain amount of Bacillus cereus system to optimize the immune magnetic beads and antibody dosage and the best reaction time. Under the best experimental conditions, the sensitivity and specificity of bacillus cereus isolated by immunomagnetic beads were tested. Results The amount of Bacillus cereus antibody added was 50 μg/mL, the amount of immunomagnetic beads was 100 μL, and the optimal time for immunomagnetic beads and bacteria was 15 min. When the dilution of the bacteria reached 10?7, the immunomagnetic beads were obtained. The method could still be detected, and the corresponding bacteria number was 4 CFU/mL. Conclusion The immunomagnetic beads technology prepared in this experiment has high sensitivity and good specificity, saves detection time and cost, and is suitable for detection of Bacillus cereus in food.