Detection of Xanthan Gum in Foods by Colloid-Gold Immunochromatographic Assay

Abstract

Abstract: Objective: To develop a new rapid colloid-gold immunochromatographic assay for the screening of xanthan gum in foods. Methods: The immunochromatographic assay was based on competitive immunoassay. Standard xanthan gum was used to immunize New Zealand rabbits to obtain high titer polyclonal antibodies. Colloid-gold was prepared according to the sodium citrate method, and was then conjugated to polyclonal antibodies. Xanthan gum antigen was coated on nitrocellulose membrane and goat anti-rabbit IgG was coated on control line. Results: The developed colloid-gold immnunochromatographic assay revealed a detection sensitivity of 3 g/kg. Conclusion: A new colloid-gold immunochromatographic strip for the detection of xanthan gum has been successfully developed. This method is highly specific, sensitive, rapid (the detection procedure can be completed in 5 min) and suitable for in situ, rapid, large-scale detection.

Key words: xanthan gum, colloid-gold immunochromatography, rapid screening

CLC Number:

TS207.3

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