Development of a sensitive sandwich enzyme-linked immunosorbent assay test kit for reliable detection of peanut residues in processed food

Yu Ji1, Hong Lin1, Jinlong Zhao1, Jiukai Zhang2, Hongbing Liu3, Zhenxing Li1
1College of Food Science and Engineering, Ocean University of China, Qingdao, People’s Republic of China
2Agro-product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing, People's Republic of China
3Qingdao Pribolab Biotech Co., Ltd, Qingdao, People’s Republic of China

Tóm tắt

“Hidden” peanut allergens in commercial foods pose a potential risk for peanut-allergic individuals. Sensitive and reliable analytical methods are urgently needed for detecting peanut in processed foods at low levels. We developed a peanut sandwich ELISA test kit by pairing two polyclonal sera against peanut proteins obtained from different spices. Its analytical performance of sensitivity, specificity, accuracy, trueness, and precision were evaluated, respectively. The limit of detection (LOD) was defined as 0.001 mg/kg, and no cross-reactivity was observed in 25 spices including legumes, tree nuts, and seeds. Besides, the mean recoveries in four spiked food matrixes ranged from 74.067 to 122.953%, and the recoveries of the three model foods incurred with peanut proteins were within the range of 80–120%. Acceptable results of repeatability and reproducibility were obtained referring to the AOAC standard. Moreover, it was verified to be capable of applying for detecting peanut residues in commercially available food products in the market and evaluating the food labels effectively. The study provides powerful technical support for the sensitive detection of peanut products for both food manufacturers and regulatory agencies.

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