Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Development of Sandwich ELISA for the Detection of Shrimp in Processed Foods

가공식품 중 새우의 검출을 위한 샌드위치 ELISA의 개발

  • Do, Jeong-Ryong (Functionality Evaluation Research Group, Korea Food Research Institute) ;
  • Back, Su-Yeon (Functionality Evaluation Research Group, Korea Food Research Institute) ;
  • Shon, Dong-Hwa (Functionality Evaluation Research Group, Korea Food Research Institute)
  • 도정룡 (한국식품연구원, 기능평가연구단) ;
  • 백수연 (한국식품연구원, 기능평가연구단) ;
  • 손동화 (한국식품연구원, 기능평가연구단)
  • Received : 2014.04.14
  • Accepted : 2014.07.25
  • Published : 2014.10.31
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Abstract

A sandwich enzyme-linked immunosorbent assay method (sELISA) for detecting the presence of shrimp in processed foods was developed using rabbit polyclonal antibodies against tropomyosin produced by black tiger prawns (shrimp). Based on the standard curve derived using this method, the detection range of shrimp was determined to be $1-100{\mu}g/mL$. The cross-reactivity of these antibodies toward black tiger prawns, fleshy prawns, cocktail prawns, lobster, and blue crab was 100, 73, 155, 18, and 0%, respectively. When shrimp was heated for 10 min, the mean assay recovery of tropomyosin was 121-221% at $70-100^{\circ}C$ and 7.8% at $121^{\circ}C$. When shrimp was added to cream soup, weaning food, sausage, fish paste, and sauce, the mean assay recovery was 397, 639, 168, 234, and 0%, respectively. In sample tests involving 14 commercial items, the coincidence ratio of assay results and reference was 79%.

가공식품 중 새우의 검출을 위한 샌드위치 ELISA(sELISA)의 조건을 확립하기 위해 홍다리 새우의 tropomyosin에 대한 특이항체를 이용하여 하였다. 이때, 새우의 검출범위는 1-100 ppm (${\mu}g/mL$)이며, 검출한계는 0.3 ppm이었다. 특이항체의 교차반응 결과, 홍다리새우, 흰다리 새우, 칵테일 새우, 바다가재, 꽃게에 대한 반응성은 각각 100, 73, 155, 18, 0%를 나타내었으며 새우에 대한 특이성이 매우 높았다. 열처리한 시료와 항체간의 반응성은 $100^{\circ}C$까지는 121-221%로 안정하였으나 $121^{\circ}C$에서는 반응성이 급격히 감소하였다(7.8%). 크림스프, 이유식, 소시지, 어묵, 소스에 대한 spike test에서 새우의 분석회수율은 각각 397, 639, 168, 234, 0%로 소스를 제외하고 매우 높게 나타났다. sELISA에 의하여 14점의 시판시료 중 새우의 함유 유무를 조사한 결과, 정성적으로 원료의 표시사항과 일치하는 비율은 79%이었다.

Keywords

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