Development of Competitive Indirect ELISA for the Detection of Buckwheat in Processed Foods

가공식품 중 메밀 검출을 위한 경합 ELISA의 개발

  • Back, Su-Yeon (Functionality Evaluation Research Group, Korea Food Research Institute) ;
  • Do, Jeong-Ryong (Functionality Evaluation Research Group, Korea Food Research Institute) ;
  • Shon, Dong-Hwa (Functionality Evaluation Research Group, Korea Food Research Institute)
  • 백수연 (한국식품연구원 기능평가연구단) ;
  • 도정룡 (한국식품연구원 기능평가연구단) ;
  • 손동화 (한국식품연구원 기능평가연구단)
  • Received : 2014.09.25
  • Accepted : 2014.03.10
  • Published : 2014.06.30


We developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) for determining the buckwheat content in processed foods by using rabbit polyclonal antibodies against buckwheat proteins (BWP). The detection limit of this assay was $0.05-100{\mu}g/mL$. The cross-reactivities of the anti-BWP antibodies toward BWP, buckwheat flour, whole buckwheat, and cereals (wheat flour, whole wheat, black bean, mung bean, red bean, brack rice, brown rice, glutinous rice, white rice, millet, African millet, nonglutinous millet, adlay, and rye) were 100, 17.9, 11.8, and 0%, respectively. Thus, the antibodies were found to be specific for buckwheat only. When buckwheat flour was heated for 30 min, the mean assay recoveries of BWP were 83.0% at $60-90^{\circ}C$ and 44.5% at $100^{\circ}C$. The spike test showed that the mean assay recoveries of buckwheat from raw noodle, boiled noodle, starch gel, and cereal flour were 99.1, 98.6, 81.1, and 104%, respectively. For the 22 commercial items tested, the qualitative coincidence ratio of assay result and the corresponding value indicated on the item's package label was 100%. However, the average quantitative coincidence ratios from 12 commercial items were 31.6%. Thus, the results suggest that ciELISA is an efficient tool to detect buckwheat in processed foods.


Supported by : 한국식품연구원


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