食品科学 ›› 2017, Vol. 38 ›› Issue (14): 284-289.doi: 10.7506/spkx1002-6630-201714044

• 安全检测 • 上一篇    下一篇

竞争性ELISA检测鱼糜制品中蛋清含量

赵勇娟,翁凌,颜龙杰,刘孟琦,张凌晶,曹敏杰   

  1. (1.集美大学食品与生物工程学院,福建?厦门 361021;2.水产品深加工技术国家地方联合工程研究中心,福建?厦门 361021)
  • 出版日期:2017-07-25 发布日期:2017-09-06
  • 基金资助:
    国家自然科学基金青年科学基金项目(31271838);福建省重大科研专项(2011NZ0002-1)

Quantification of Added Egg White in Surimi Products by Competitive Enzyme Linked-Immunosorbent Assay

ZHAO Yongjuan, WENG Ling, YAN Longjie, LIU Mengqi, ZHANG Lingjing, CAO Minjie,   

  1. (1. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; 2. National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Xiamen 361021, China)
  • Online:2017-07-25 Published:2017-09-06

摘要: 通过纯化蛋清中主要成分卵清蛋白(ovalbumin,OVA),制备抗OVA多克隆抗体,利用制备的抗体建立鱼糜制品中蛋清定量检测的竞争性酶联免疫吸附测定方法(competitive enzyme linked-immunosorbent assay,c-ELISA)。十二烷基硫酸钠-聚丙烯酰氨凝胶电泳和Western blot结果显示,制备的抗OVA多克隆抗体特异性良好。以热处理的OVA为竞争抗原建立的c-ELISA法检测限为1.82?mg/kg,组内变异系数为3.1%,组间变异系数为7.8%,回收率为87.4%~97.2%,表明建立的方法重复性好,准确性较高。利用建立的方法对6?种商品化的鱼糜制品进行检测,发现其蛋清的添加量在2.7~83.5?g/kg之间。本研究为今后鱼糜制品中蛋清含量规范标识的监管提供了重要的技术支持。

关键词: 蛋清, 卵清蛋白, 鱼糜制品, 竞争性酶联免疫吸附测定方法

Abstract: In this study, a competitive enzyme linked-immunosorbent assay (c-ELISA) using the polyclonal antibody against purified ovalbumin (OVA), the major protein in egg white, was proposed to quantify added egg white in surimi products. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Western blot results showed the high specificity of the anti-OVA polyclonal antibody. The limit of detection (LOD) of the c-ELISA method was 1.82 mg/kg, and the intra- and inter-assay coefficients of variation were 3.1% and 7.8%, respectively. Recovery rates of egg white added to fish meatballs ranged from 87.4% to 97.2%. The c-ELISA method was successfully applied to quantify added egg white in commercial surimi products, and results demonstrated that the added egg white content was 2.7–83.5 g/kg in six samples from different manufacturers. Our results indicated that the method established can be applied to quantify added egg white in surimi products.

Key words: egg white, ovalbumin, surimi products, competitive enzyme linked-immunosorbent assay (c-ELISA)

中图分类号: