胶乳凝集抑制试验快速鉴定肉种类研究

Studies on Rapid Differentiation of Meat Varieties Using Latex Agglu-tination Inhibition Test

以羧化聚苯乙烯胶乳作载体,将动物血清分别共价交联到载体微球表面,制成免疫微球。将此微球同相应抗血清配对,进行胶乳凝集抑制试验以鉴定牛肉、马肉、羊肉、狗肉和猪肉。通过对162份牛肉、43份马肉、100份猪肉、34份羊肉、30份狗肉、10份骡肉、4份驴肉和7份山羊肉的鉴定,制备的5种胶乳试剂敏感性均为100％。除马肉胶乳试剂和羊肉胶乳试剂有种属内交叉反应外,其它胶乳试剂特异性为100％。实验具有良好的重复性,试剂稳定性强,易于保存。5分钟内出结果,操作简便,适于基层单位应用。

Immuno-microballs were prepared by cross-linking animal sera to the surface of carboxylated polystyrene latex as microball carrier. Latex agglutination inhibition test was conducted by pairing these microballs with corresponding anti-sera, in an atempt to differentiate meats of cattle, horse, sheep and goat, dog and pig. Results of 162 beef samples, 43 horse meat samples, 100 pork samples, 34 sheep meat samples, 10 donkey meat samples, 4 ass meat samples and 7 goat meat samples showed 100% sensibility for the 5 prepared latex reagents and 100% specif ity with the exception that there appeared cross reaction in meats among equine animals and in meats of sheep and goat. The reagents were very stable and easy to store. The test was featured by sound reproducibility and simple to per-form and suitable for field application.