期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 45, 期 12, 页码 2589-2595出版社
WILEY
DOI: 10.1111/j.1365-2621.2010.02445.x
关键词
Chilli powder; enzyme-linked immunosorbent assay; immunoaffinity chromatography; polyclonal antibody; rhodamine B
资金
- National Natural Science Foundation of China [21071066, 20911120035, 20835006]
- 12th Five Years Key Programs for Science and Technology Development of China [2008ZX08012-001]
- Natural Science Foundation of Jiangsu Province
- MOF
- MOE [BK2010001, BK2010141, 2010DFB3047, JUSRP11019, 201110060, 201110016, 201110061, 201010078, 201010216, 200910013, 200910083, 200910011, 200910277, 200810099, 200810219]
P>A rapid and simple immunoassay and a sol-gel-based immunoaffinity chromatography (IAC) purification method for Rhodamine B (RB) were developed using spiked chilli powder. A polyclonal antibody against RB was generated by immunisation of rabbits with an immunogen hapten. An enzyme-linked immunosorbent assay (ELISA) was developed that achieved a 50% inhibition (IC50) value of 0.94 +/- 0.05 ng mL-1. The limit of detection of the ELISA method was 1 ng g-1 in chilli powder. For the IAC, recovery was 68.1-86.2% at 1 ng g-1 and 72.6-89.3% at 5 ng g-1 in spiked chilli powder. Fortified samples were analysed by high performance liquid chromatography-mass spectrometry (HPLC-MS) after IAC purification, and the results showed a good agreement between the two methods. The ELISA could be a convenient tool for screening RB residue in foods, and the IAC cleanup procedure coupled with HPLC-MS could be an effective alternative method for the determination of RB in various substances.
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