| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 1961.1-2007 | English | 239 |
Add to Cart
|
2 days [Need to translate]
|
Detection of allergen components in food. Part 1: Protocol of enzyme-linked immunosorbent assay (ELISA) for detecting peanut component
| Obsolete |
SN/T 1961.1-2007
|
PDF similar to SN/T 1961.1-2007
Basic data | Standard ID | SN/T 1961.1-2007 (SN/T1961.1-2007) | | Description (Translated English) | Detection of allergen components in food. Part 1: Protocol of enzyme-linked immunosorbent assay (ELISA) for detecting peanut component | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 6,635 | | Date of Issue | 2007-08-06 | | Date of Implementation | 2008-03-01 | | Regulation (derived from) | Accredidation-Technology-Letter [2015] No. 247 | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the peanut allergens in food ingredients ELISA method. This standard applies to quantitative detection of cakes, candy, ice cream and other food allergens in peanut ingredients, other foods can refer to use. | SN/T 1961.1-2007: Detection of allergen components in food. Part 1: Protocol of enzyme-linked immunosorbent assay (ELISA) for detecting peanut component
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Detection of allergen components in food.Part 1. Protocol of enzyme-linked immunosorbent assay (ELISA) for detecting peanut component
Exit inspection and quarantine industry standard book People's Republic of China
Original component detection in food allergy
Part 1. enzyme-linked immunosorbent assay peanut ingredients
Posted 2007-08-06
2008-03-01 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
SN/T 1961 "in food allergens detection method" is divided into two parts.
--- Part 1. enzyme-linked immunosorbent assay peanut ingredients;
--- Part 2. real-time PCR assay peanut ingredients.
This section SN/T 1961 Part 1.
This detection method is part of an international reference of Official Analytical Chemists Association (AOAC) and the US Food and Drug Administration (FDA) to make recommendation
Correlation detection method Neogen company with production Veratox? Peanut allergen component quantitative test kit, verified by the test assessment
Prepare proposed.
Appendix A of this section is an informative annex.
This section proposed and managed by the National Certification and Accreditation Administration Committee.
This section is drafted. Tianjin People's Republic of China Exit Inspection and Quarantine.
The main drafters of this section. Luo Mao Huang, Zhang Xia, Zhang Haiying, Kit Cheng, Zhang Haibin, Gao Qi Li, Li diameter.
The first part of the Department of Inspection and Quarantine issued by industry standards.
Original component detection in food allergy
Part 1. enzyme-linked immunosorbent assay peanut ingredients
1 Scope
SN/T 1961 This section provides the ELISA method in food allergen peanut ingredients.
This section applies to peanut allergens in food component quantitative detection cakes, candy, ice cream, etc., can refer to other food use.
2 Detection
2.1 Method summary
Detection principle of this method is the sandwich ELISA method. The extracted sample of peanut protein bound to the antibody, was added
Enzyme-labeled detection antibody bound with peanut protein binding, binding of the detection antibody reaction with the substrate color appears, read on a microplate reader
Take absorbance with the absorbance of the standard controls of the standard curve, calculated by standard curve samples of peanut allergen content of the component.
2.2 equipment and appliances
2.2.1 Balance. Range 2kg, a sense of the amount of 0.1g.
2.2.2 homogenizer.
2.2.3 water bath, a hot plate or heat sources to maintain quite the 60 ℃ ± 1 ℃.
2.2.4 oscillator.
2.2.5 centrifuge.
2.2.6 50μL ~ 200μL adjustable pipette.
2.2.7 microplate reader. a wavelength of 650nm.
2.2.8 mortar and pulverization apparatus.
2.2.9 Reagent bottle. Capacity 1L.
2.2.10 peanut allergen component quantitative detection kit consisting See Appendix A.
2.2.11 washer.
2.3 Sample Preparation
Sample taken 25g, with clean mortar or suitable grinding apparatus sample pulverized to a powder.
2.4 Sample extraction 1)
Pretreatment 2.4.1 Extract. Take 1L10mmol/L phosphate buffer extract, stamped, shake mix, placed in a water bath so that the extract
Preheated to 60 ℃.
1) This information is given for the convenience of users of the standard, it does not mean that the product approval procedures, as other products have different procedures, shall be tested
After evaluating the use of verification.
2) This information is given for the convenience of users of the standard, it does not mean that the product approval procedures, as other products have different procedures, shall be tested
After evaluating the use of verification.
2.4.2 Take 5g sample (liquid sample taken 5mL) added to the sample extraction cup for each sample at the same time to do two parallel samples.
2.4.3 Each sample cup was added 1.0g of peanut extract extracted additives, 125mL extract was preheated to 60 ℃, the cup tightly.
2.4.4 at 60 ℃ water bath to 150r/min shaking extraction cup 15min, so that part of the sample after standing 5min precipitation.
2.4.5 Take 5mL extract in 14000r/min centrifugal 5min (or low speed 2500r/min centrifugal 20min), the supernatant was put to the chamber
Temperature can be used for testing.
2.5 Test Method 2)
2.5.1 Test shall all reagents to room temperature (18 ℃ ~ 30 ℃).
|