FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (10): 67-71.

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Preparation of Artificial Antigen and Antibody for Butachlor

LEI  Hong-Tao, XIAO  Zhi-Li, FANG  Jian-Sheng, SHEN  Yu-Dong, LIU  Wen-Zi, SUN  Yuan-Ming, FENG  Wei-Wen   

  1. Key Laboratory of Food Quality and Safety, Education Department of Guangdong Province, Institute of Food Safety, South China Agricultural University, Guangzhou 510642, China
  • Online:2007-10-15 Published:2011-11-22

Abstract: Butachlor was used to react with 3-marcapropanoic acid to synthesize the hapten, and the structure of the hapten was identified by 1H nuclear magnetic resonance, electro-spray ionisation mass spectrometry and infrared spectrometry, respectively.T hen,a rtificiala ntigenw as preparedb ym odifieda ctivee sterm ethod,a ndt hec onjugatew asi dentifiedb yu ltraviolet spectrometry. Finally, the specificity of the antiserum was confirmed by indirect competitive ELISA. The results showed that 3-marcapropanoic acidi s linkedt ob utachlor,t he haptenl inkedt o carrierp rotein, thea rtificiala ntigens ynthesized,a nda ntiserum against butachloro btained.C hessboardt iterm ethodg ives theo ptimalc oatinga ntigenc oncentration3 μg/ml and3 2000f old dilution of antiserum. The calibration curve of indirect competitive ELISA showed that the IC50 is 1.44μg/ml and detection limit 0.47 μg/ml.

Key words: butachlor, artificial antigen, antiserum