酶联免疫法检测复合调味料中黄曲霉毒素B1含量

Determination of aflatoxin B1 in compound seasoning by competitive enzyme-linked immunosorbent assay

中文关键词:  复合调味料  前处理  黄曲霉毒素B1  酶联免疫吸附法

英文关键词:compound seasoning  pretreatment  aflatoxin B1  competitive enzyme-linked immunosorbent assay

中文摘要:

      目的 酶联免疫法(enzyme-linked immunosorbentassay, ELISA)快速检测复合调味料中黄曲霉毒素B1的含量。方法 用70%甲醇水溶液提取非含油型复合调味料中的黄曲霉毒素B1待测液, 含油型复合调味料则首先加入石油醚将油萃取出来, 后加入70%甲醇水溶液抽提。使用酶联免疫法进行定量限、回收率与重复性等实验。结果 使用不同前处理的检测结果的定量限为3 μg/kg, 相对标准偏差分别为2.06%和2.73%; 回收率范围在90%~110%之间; 重复性平均值分别为10.77 μg/kg和10.84 μg/kg, 相对标准偏差分别为3.89%和2.44%。结论 复合调味料通过不同的前处理方法, 后使用酶联免疫法检测复合调味料中黄曲霉毒素B1结果准确, 重复性较好。

英文摘要:

      Objective To detect the content of aflatoxin B1 in compound seasoning rapidly by enzyme-linked immunosorbent assay (ELISA). Methods Aflatoxin B1 in non-oil-containing compound seasoning was extracted by 70% methanol aqueous solution, while oil-containing compound seasoning was extracted by adding petroleum ether to extract oil first, and then 70% methanol aqueous solution was added to extract. The quantitative limit, recovery rate and repeatability were tested by enzyme linked immunosorbent assay. Results The quantitative limit of detection results with different pretreatment was 3 μg/kg, and the relative standard deviations were 2.06% and 2.73%, respectively. The recovery rate ranged from 90% to 110%. The average repeatability was 10.77 g/kg and 10.84 g/kg respectively, and the relative standard deviations were 3.89% and 2.44% respectively. Conclusion After different pretreatment methods, the enzyme-linked immunosorbent assay is used to detect aflatoxin B1 in the compound seasoning. The results were accurate and reproducible.