A Direct Enzyme Immunoassay to Detect Erythrosine in Foodsстатья
Информация о цитировании статьи получена из
Web of Science,
Scopus
Статья опубликована в журнале из списка Web of Science и/или Scopus
Дата последнего поиска статьи во внешних источниках: 11 августа 2015 г.
Аннотация:As a synthetic food dye, erythrosine is associated with serious toxicity in inducing thyroid tumors, and the use of erythrosine is strictly regulated in most counties including China. In this study, a direct enzyme-linked immunosorbent assay (ELISA) has been developed for analysis of erythrosine in food products. A highly specific monoclonal antibody (MAb) for erythrosine was produced using erythrosine-bovine serum albumin (BSA) conjugate as an artificial antigen, and horseradish peroxidase (HRP)-labeled MAb for erythrosine was utilized as the detection antibody. Under the optimized condition, the UV absorbance in microplate related well with erythrosine concentration in the range of 0.1-10.0 mu g/g. The proposed method could be applied to determine erythrosine in beverage and cookie, with good recoveries (80 -103 %) for the three spiked levels (30, 50, and 100 mu g/g), and the relative standard deviations of detected amount were < 12.3 %.