| Autor: |
安達玲子, 秋山雅治, 加藤重城, 森下直樹, 黒田和彦, 鲛島隆, 吉田建介, 川本康晴, 布藤聴, 大島慎司, 久保田元, 金丸俊介, 今村正隆, 塩野弘二, 近藤一成, 種山浩 |
| Zdroj: |
Japanese Journal of Food Chemistry & Safety; 2017, Vol. 24 Issue 3, p88-93, 6p |
| Abstrakt: |
Three kinds of ELISA kits for wheat protein were evaluated by a collaborative inter-laboratory trial conducted between ten participating Japanese laboratories to determine their effectiveness for quantifying wheat gluten levels in rice flour. Samples of rice flour were prepared with wheat gluten levels set at 0 g/g, 1.0 μg/g, 2.0 μg/g, 3.0 μg/g, and 5.0 μg/g. The samples underwent preliminary validation at three laboratories prior to the inter-laboratory evaluation. A replicate analysis of the samples was performed at each of the 10 laboratories. Each of the three ELISA kits showed sufficient RSDR values (6.8-18.0%) and demonstrated high recoveries (83-100%). The RSDr values for the results of all samples measured were less than 5.8. Results from this study suggest that all three ELISA kits can be applied as precise and reliable tools for the determination of wheat gluten levels in rice flour. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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