title: Development of an enzyme-linked immunosorbent assay for the determination of 5-hydroxymethyl-2-furfural in food.
abstract: 5-Hydroxymethyl-2-furfural (5-HMF) is considered to be an excellent indicator of quality deterioration due to excessive heating or storage for a wide range of carbohydrate-containing foods. To facilitate its analysis, a highly selective and sensitive enzyme-linked immunosorbent assay for determination of 5-HMF in food has been developed. A specific polyclonal antibody was produced against a conjugate of 5-HMF coupled to bovine serum albumin. The IC(50) and limit of method detection were 0.15 ± 0.012 mg L(-1) and 0.02 ± 0.002 mg L(-1), respectively. The proposed method was applied to detect 5-HMF in French mini bread, potato chips, French soft bread, and wheat chicken nuggets with recoveries ranging from 84.07 to 97.09% and relative standard deviation (n = 3) below 8.65% in all samples. The quantitative results were in good agreement with those obtained by the high-performance liquid chromatography method, which suggests that the method developed will be very useful for monitoring 5-HMF in food samples.
authors: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China.
authors: Guozhen
authors: G
authors: Fang
authors: Yanyan
authors: Y
authors: Lv
authors: Wei
authors: W
authors: Sheng
authors: Bing
authors: B
authors: Liu
authors: Xiaoxue
authors: X
authors: Wang
authors: Shuo
authors: S
authors: Wang
mesh_terms: D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000032:analysis
chemical_list: C008046:5-hydroxymethylfurfural; D005662:Furaldehyde