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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Gluten residues in gluten-free foods sold in Christchurch, New Zealand: comparison of LC-MS and ELISA methods.
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Gluten residues in gluten-free foods sold in Christchurch, New Zealand: comparison of LC-MS and ELISA methods.

机译：谷蛋白残留在无谷蛋白食物出售克赖斯特彻奇,新西兰:比较质和ELISA方法。

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摘要

Two distinct immunologically-mediated diseases, Coeliac disease and wheat allergy, are associated with ingestion of proteins from wheat and some related cereals. Both conditions are usually managed by adherence to a gluten-free (GF) diet. Two methods for detecting gluten protein were compared: enzyme-linked immunosorbent assay (ELISA) and liquid chromatography-mass spectrometry (LC-MS). The methods were compared for their specificity in analysis of a range of cereals and pseudocereals (buckwheat, quinoa) and the ability to detect gluten in foods claimed to be GF. The ELISA method detected gluten in 6/61 (9.8%) samples, with results in the range of 11-450 mg/kg. LC-MS detected gluten in five of these samples with results in the range of 6-130 mg/kg. These foods have the potential to cause adverse health effects in individuals with Coeliac disease or wheat allergy.
机译：两个截然不同的免疫相关疾病,腹腔疾病和小麦过敏有关从小麦和一些与摄入蛋白质相关的谷物。由坚持无谷蛋白(GF)饮食。两种方法检测蛋白的蛋白质相比:酶联免疫吸附试验(ELISA)和液体相色谱光谱法(质)。为他们的特异性在一系列的分析谷物和pseudocereals(荞麦、奎奴亚藜)和检测食品中麸质声称的能力是女朋友。(9.8%)的样品,结果的范围11 - 450毫克/公斤。这些样本结果的范围6 - 130毫克/公斤。个人的不良健康影响腹腔疾病或小麦过敏。

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