Enzyme immunoassay for carminic acid in foods
| Autor: | Yutaka Takagaki, Takahiro Nishimune, Ayako Yoshida |
|---|---|
| Rok vydání: | 1995 |
| Předmět: |
food.ingredient
Gelatin Carmine Analytical Chemistry Immunoenzyme Techniques chemistry.chemical_compound Mice food medicine Environmental Chemistry Animals Pharmacology Detection limit Chromatography Carminic acid medicine.diagnostic_test Chemistry Fish paste Goats Antibodies Monoclonal Food Coloring Agents Distilled water Sodium hydroxide Immunoassay Agronomy and Crop Science Quantitative analysis (chemistry) Food Analysis Food Science |
| Zdroj: | Journal of AOAC International. 78(3) |
| ISSN: | 1060-3271 |
| Popis: | A competitive enzyme immunoassay (EIA) for carminic acid was investigated. Monoclonal anti-carminic acid antibody was obtained from A/J mice immunized with carminic acid-human immunoglobulin G (IgG) conjugate. Carminic acid was extracted with distilled water from beverage, jelly, candy, pasta sauce, yogurt, or ice cream samples. Ham or fish paste samples were digested with pro-nase, then carminic acid was extracted from samples with sodium hydroxide solution. The extract was diluted more than 10-fold with 1% gelatin in borate buffer solution. Microtiter plates were coated with carminic acid-bovine serum albumin (BSA) conjugate or just BSA. Goat anti-mouse lgG(H+L)-peroxidase complex was used as a second antibody, and 3,3′,5,5′-tetramethylbenzidine was used as a substrate for the peroxidase. The working range for quantitative analysis was 0.3–10 ng/mL, and the detection limit was 0.2 μg/g original sample. Recoveries of carminic acid by this assay were >95% for milk beverage and jelly, and >85% for yogurt and fish paste. Carminic acid was detected in 7 of 26 red-colored commercial food products and ranged from 3.5 to 356 μg/g. This EIA system also responded to the structural analogue of carminic acid, laccaic acid. |
| Databáze: | OpenAIRE |
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