酶联免疫吸附法检测动物源性食品中氨苯砜残留

doi:10.3969/j.issn.1673-1689.2013.07.017

首页 > 过刊浏览>2013年第32卷第7期 >778-783. DOI:10.3969/j.issn.1673-1689.2013.07.017

酶联免疫吸附法检测动物源性食品中氨苯砜残留
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                        10.3969/j.issn.1673-1689.2013.07.017
                    
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Determination of Dapsone Residue in Animal-Originated Food by Enzyme-Linked Immunosorbent Assay

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摘要:

应用间接竞争酶联免疫吸附技术,建立了一种快速检测动物源性食品中氨苯砜残留的方法,并对其各项技术参数进行了评价。结果显示,该方法的半数抑制浓度IC50为0.369μg/L,对鸡肉、猪肉样本的检测限为0.2μg/kg,对鸡蛋、蜂蜜样本的检测限为2μg/kg,对牛奶样本的检测限为0.6μg/L;样本添加回收率为78.2%~104.0%,变异系数为5.2%~13.5%;对实际样本的检测结果与液相色谱-串联质谱法基本一致。该方法操灵敏度高、快速准确,适用于动物源性食品中氨苯砜残留的快速检测。

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A rapid detection method for dapsone residue in animal-originated food was established based on indirect competitive enzyme-linked immunosorbent assay.The results showed that the 50% inhibitory concentration(IC50) of the method was 0.369 μg/L.The detection limit for chicken and pork was 0.2 μg/kg,for egg and honey was 2 μg/kg,and for milk was 0.6 μg/L.Sample recoveries were 78.2%~104.0%,and the coefficients of variation were 5.2%~13.5%.Results of the method were in accordance with those of liquid chromatography-tandem mass spectrometry(LC-MS/ MS).This method has the advantage of being sensitive and accurate,and suitable for the rapid detection of dapsone residue in animal-originated food.

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陶光灿,李勇,崔廷婷,王娇,扶胜.酶联免疫吸附法检测动物源性食品中氨苯砜残留[J].食品与生物技术学报,2013,32(7):778-783.

TAO Guang-can, LI Yong, CUI Ting-ting, WANG Jiao, FU Sheng. Determination of Dapsone Residue in Animal-Originated Food by Enzyme-Linked Immunosorbent Assay[J]. Journal of Food Science and Biotechnology,2013,32(7):778-783.

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在线发布日期: 2014-06-17
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