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Título

Immunochemical determination of 2,4,6-trichloroanisole as the responsible agent for the musty odor in foods. 2. Immunoassay evaluation

AutorSanvicens, Nuria; Varela, Begoña; Marco, María Pilar
Palabras claveTrichloroanisole
Musty odor
Wine
Cork
Immunoassay
Lipophilicity
Fecha de publicación3-jun-2003
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 51(14): 3932–3939 (2003)
ResumenImmunoassays for 2,4,6-trichloroanisol (TCA) have been evaluated. The assays were developed after raising antibodies against three different immunizing haptens (1). Lack of reproducibility has been one of the main problems of these assays. Precision was worse on these assays, reaching lower limits of detection. The high lipophilicity of TCA and its, consequently, low water solubility have been found to be the major cause of this problem. A reliable microplate-based enzyme-linked immunosorbent assay (ELISA) has been set after consideration of the TCA physicochemical features and evaluation of important parameters affecting immunoassay performance. The immunoassay uses As78 (developed against hapten B-KLH) and C9-OVA as the coating antigen. The selectivity is high although the brominated analogue 2,4,6-TBA is also recognized. In buffered media containing 7% ethanol, the resulting assay shows a good accuracy with an IC50 value of 0.53 μg L-1 and a limit of detection of 0.044 μg L-1. Red and white wine samples caused important interferences in the immunoassay demonstrating the necessity of a cleanup procedure prior to the ELISA.
Descripción8 pages, 5 figures, 5 tables.-- PMID: 12822926 [PubMed].-- Printed version published Jul 2, 2003.
Versión del editorhttp://dx.doi.org/10.1021/jf034001x
URIhttp://hdl.handle.net/10261/20496
DOI10.1021/jf034001x
ISSN0021-8561 (Print)
1520-5118 (Online)
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