FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (7): 263-266.

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Design, Synthesis and Identification of Leucomalachite Green Haptens and Complete Antigens

SHEN  Yu-Dong, WANG  Yu, SUN  Yuan-Ming, LEI  Hong-Tao, WANG  Hong, XIAO  Zhi-Li   

  1. Food Quality and Safety Key Laboratory of University of Guangdong Province,Institute of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
  • Online:2008-07-15 Published:2011-07-28

Abstract: Several complete antigens were prepared to produce the antibodies for leucomalachite green. Three haptens (4-MGC, 3-MGN and 4-MGN) with different active groups and linker substitution patterns were synthesized facilely with N, N-dimethylaniline and benzaldehyde derivatives as raw materials. The 4-MGC, 3-MGN and 4-MGN were conjugated to bovine serum albumin (BSA) with active ester and diazotization method respectively to form three complete antigens. The ratios of 4-MGC, 3-MGN, and 4-MGN to BSA are proved as 40:1, 15:1 and 13:1 respectively by UV spectra analysis and trinitrobenzenesulfonic acid (TNBS) method. Frontier molecular orbital (FMO) distribution of conjugate mimics was analyzed successfully by molecular modeling. The research lays a foundation for further discovering the structure-activity relations (SAR) of small molecule haptens and developing antibody and immunoassay method.

Key words: malachite green, hapten, complete antigen, synthesis, identification