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SN/T 1961.3-2012: Detection of allergen compenents infood. Part 3: Protocol of the Enzyme-linked immunosorbent assay for detelting buckwheat protein component
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| SN/T 1961.3-2012 | English | 209 |
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Detection of allergen compenents infood. Part 3: Protocol of the Enzyme-linked immunosorbent assay for detelting buckwheat protein component
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SN/T 1961.3-2012
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Basic data | Standard ID | SN/T 1961.3-2012 (SN/T1961.3-2012) | | Description (Translated English) | Detection of allergen compenents infood. Part 3: Protocol of the Enzyme-linked immunosorbent assay for detelting buckwheat protein component | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 8,823 | | Quoted Standard | GB/T 6682 | | Regulation (derived from) | National Quality Inspection (2012) 237; | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the food allergen ingredients Buckwheat protein enzyme-linked immunosorbent assay method. This standard applies to baked foods (biscuits, bread, cakes, etc.), noodles (wheat, corn) flour, porridge, soy, sushi, rice and other food a | SN/T 1961.3-2012: Detection of allergen compenents infood. Part 3: Protocol of the Enzyme-linked immunosorbent assay for detelting buckwheat protein component
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Detection of allergen compenents infood.Part 3. Protocol of the Enzyme-linked immunosorbent assay for detelting buckwheat protein component
People's Republic of China Entry-Exit Inspection and Quarantine Standards
Original component detection in food allergy
Part 3. enzyme-linked immunosorbent assay
Buckwheat protein component
Part 3. ProtocoloftheEnzyme-linkedimmunosorbentassay
Issued on. 2012-05-07
2012-11-16 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
This section drafted in accordance with GB/T 1.1-2009 given rules.
Please note that some of the content of this document may involve patents. Release mechanism of the present document does not assume responsibility for the identification of these patents.
This section proposed and managed by the National Certification and Accreditation Administration Committee.
The drafting of this section. Jilin People's Republic of China Exit Inspection and Quarantine, People's Republic of China Shanghai Entry-Exit Inspection and Quarantine
Bureau, People's Republic of China Jiangsu Entry-Exit Inspection and Quarantine Bureau, Jilin Province Product Quality Supervision and Inspection Institute.
The main drafters of this section. Liu Jinhua, Zhang Shuya, Liu Yang, Song Yun war, WEI Chunyan, increasing Meng, Wang Zhenguo, Zhu Changqing, Shi Yanyu,
Wulian Peng.
Original component detection in food allergy
Part 3. enzyme-linked immunosorbent assay
Buckwheat protein component
1 Scope
SN/T 1961 provisions of this part of the food allergen protein component of buckwheat ELISA detection method.
This section applies to baked foods (biscuits, bread, cakes, etc.), noodles (wheat, corn) flour, porridge, soybean meal, sushi, rice and other
Determination kinds of food allergen buckwheat protein component.
The standard method for quantitative detection of buckwheat protein range. 0.78ng/mL ~ 50ng/mL.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
Laboratory use specifications and test methods GB/T 6682 Analysis
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Allergen alergen
Antigenic substances capable of inducing the body's allergic reaction, also known as allergens, allergens.
3.2
Food Allergen foodalergen
Common food normally present in natural or artificial substance added, after being consumed allergic people can induce allergic reactions.
Principle 4
This principle is used to detect the antigen - antibody binding reaction, the double-antibody sandwich ELISA technique. Microwell coated with special
Heterosexual anti buckwheat protein polyclonal antibody was added after the sample extract samples of buckwheat protein can specifically bind to the pores of the anti-egg buckwheat
White antibody binding. After the plate was washed to remove unbound ingredients, then add biotinylated antibody to form an antibody - antigen - antibody complex.
Wash away unbound biotinylated antibody, then were added to streptavidin - enzyme conjugate and chromogenic reagent color reaction using a microplate reader in
At 450nm wavelength measured absorbance values. The absorbance value of the standard use of the standard concentration calibration curve, and the standard curve
Buckwheat protein content of the sample is obtained.
5 Reagents and materials
5.1 Water
According to GB/T 6682 provided a water.
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