摘要
首次利用酶联免疫法测定保健食品中的透明质酸含量。用透明质酸标准品进行了线性实验,该方法在0.37～90ng/mL范围内线性良好。测定某保健食品中透明质酸含量时,对关键步骤如抗原抗体反应的孵育时间和洗板时间做了比较优化。对该保健食品进行透明质酸的加标回收实验,结果表明四个不同梯度加标量的回收率分别为86.87%、111.57%、91.60%和96.59%。对该方法的精密度和中间精密度等做了实验,结果分别为3.33%和2.48%。与Bitter-Muir方法进行比较,Bitter-Muir法在测定该保健产品中的透明质酸含量时存在很大的干扰,而使用ELISA测定的结果与产品标示含量接近。从以上结果表明,此法具有特异性强、灵敏度高、准确、稳定的特点,值得在保健品行业进一步推广。
Enzyme-linked immonoadsorbent assay（ELISA） was established to determine the hyaluronic acid（HA） in health foods products. The key steps of the ELISA method,such as incubation time and wash time,were performed comparison assay,as well as the linearity,recovery,precision and repeatability. According to the assay results,the method was HA specific and had good linearity in the range of 0.37N90ng/mL. The precision and repeatability were 3.33% and 2.48% respectively. The averages recoveries of four different contents of HA sample were 86.87%, 111.57% ,91.60% and 96.59% respectively. Moreover,comparison test between Bitter-Muir method and ELISA method showed that the ELISA method was more specific and sensitive for the HA detection in such health foods products. The method was worth extending to health food industry.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第14期57-59,63,共4页
Science and Technology of Food Industry
作者简介
余日晖（1979-），男，本科，主要从事生物测定方法的开发与研究。
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