Food Additives & Contaminants: Part A - Chemistry, Analysis, Control, Exposure & Risk Assessment 2012-01-01

Application of an enzyme immunoassay for the quantitative determination of azo dye (Orange II) in food products.

Huyin Xue, Yue Xing, Yongmei Yin, Taichang Zhang, Bo Zhang, Yu Zhang, Pei Song, Xi Tian, Yinghui Xu, Peng Wang, Meng Meng, Rimo Xi

Index: Food Addit. Contam. Part A. Chem. Anal. Control. Expo. Risk Assess. 29(12) , 1840-8, (2012)

Full Text: HTML

Abstract

This paper reports the preparation of polyclonal antibodies against a synthetic azo dye, Orange II, and the development of an indirect ELISA to detect Orange II in foods. The sulfonic group of Orange II was modified and linked with carrier protein to synthesise an artificial antigen. Based on the checkerboard titration, the method showed excellent sensitivity (IC₅₀ = 0.61 ng g⁻¹) to Orange II in the linear range of 0.05-10 ng g⁻¹. The antibody had little cross-reactivity with Chromotrope FB, Gardenia Yellow, Ponceau 4R, Sunset Yellow and Sudan dyes. The ELISA had limits of detection (LOD) of 0.22, 0.97 and 0.74 ng g⁻¹ in chilli powder, chilli oil and braised pork, respectively. The limits of quantification (LOQ) of the assay were 0.91 ng g⁻¹ in chilli powder, 1.48 ng g⁻¹ in chilli oil and 1.10 ng g⁻¹ in braised pork. For food products fortified with 1-10 ng g⁻¹ Orange II, the inter- and intra-assay variations were all less than 24.0% and 18.0%, respectively. Therefore, the proposed test could be used as a rapid screening method for Orange II detection in food samples.