Development of A One-step Immunochromatographic Strip Test for Rapid Detection of Chlortetracycline Residue in Food

doi:10.7506/spkx1002-6300-201002049

Abstract

Abstract:

An immunochromatographic strip test was developed to detect chlortetracycline residue in food using immune colloidal gold technique. Chlortetracycline immuno-antigen (CTC-BSA) was prepared by conjugating chlortetracycline to bovine serum albumin via glutaraldehyde, and injected into rabbits to prepare anti-CTC polyclonal antibody. The resulted anti- CTC antibody was purified, and its titer and specificity was determined by indirect enzyme-linked immunosorbent assay (ELISA). Subsequently, colloidal gold particles 15 nm in size were prepared by the method of trisodium citrate reduction. The purified anti-CTC antibody was finally conjugated to colloidal gold particles served as a detection reagent to pack the immunochromatographic (IC) strip. A positive reaction gave a visual color to assess the residue level of CTC. Results suggested that the limit of quantification of CTC was 0.7 μg/mL. Cross-reactivity could not be observed till the concentration of tetracycline was higher than 1 μg/mL. Chlortetracycline content obtained with the IC strips provided a positive correlation with that obtained by HPLC method. Using this method, the analysis of CTC in food could be completed within less than 5 min.

Key words: chlortetracycline, polyclonal antibody, ELISA, colloidal gold, immunochromatographic (IC) strip

CLC Number:

FU Yun-jie，LIU Zhi-guo*，WU Yu-xiang. Development of A One-step Immunochromatographic Strip Test for Rapid Detection of Chlortetracycline Residue in Food[J]. FOOD SCIENCE, 2010, 31(2): 191-194 https://doi.org/10.7506/spkx1002-6300-201002049

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Development of A One-step Immunochromatographic Strip Test for Rapid Detection of Chlortetracycline Residue in Food

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