酶联免疫法检测火锅底料及小吃类食品中吗啡及可待因

Determination of morphine and codeine in hot pot seasonings and snack foods by enzyme-linked immunosorbent assay method

通过对吗啡分子结构进行改造,制备了吗啡半抗原及人工抗原,免疫动物,制备了吗啡的单克隆抗体,建立了吗啡及可待因间接竞争酶联免疫检测方法。方法的IC50为0.7μg/L,检测范围为0.3~24.3μg/L,标准曲线R^2为0.998,检测限5μg/kg,检测时间45 min。在5,10,20μg/kg添加水平火锅底料、辣椒酱样品中平均添加回收率为77%~118%,RSD小于12%,经t检验,该法与上海地标法无明显差异。

The morphine hapten, artificial antigen, immune animals, and morphine monoelonal antibody were prepared by modifying the moleeular structure of morphine. An indirect competitive enzyme-linked immunosorbent assay method for morphine and codeine was developed. The IC50 of the method was 0. 7 μg/L. The detection range was 0. 3 -24. 3 μg/L. The linearly dependent coefficient （ R2） of the standard curve was 0. 998. The detection limit was 5 μg/kg. The detection time was 45 rain, The average recoveries atadding levelsof 5, 10, and 20 μg/kg inthe hot pot seasoning and chilli sauce samples ranged from 77% to 118% with coefficients of variation less than 12%. By t-test, the method was not significantly different from the Shanghal landmark method. The method is simple, rapid, sensitive, selective and accurate.