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Ding K.,China Agricultural University | Ding K.,Beijing Laboratory of Food Quality and Safety | Ding K.,Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue | Zhang J.,China Agricultural University | And 11 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

Objective: To synthesize the complete antigen of zearalenone (ZEN), deoxynivalenol (DON), T2 Toxin (T2). Method: ZEN hapten, DON and T2 was respectively coupled with cationic bovine serum albumin (BSA) or ovalbumins (OVA) via a Mannich reaction, molecular weights of the complete antigen and carrier protein were measured by MALDI-TOF, respectively, and the performance of complete antigen was further validated by chequerboard titration using the commercial ZEN, DON and T2 antibodies. Results: There were 20.81 ZEN, 6.03 DON and 4.92 T2 molecules attached to each BSA molecule respectively, and 7.17 ZEN, 3.05 DON and 2.80 T2 molecules attached to each OVA molecule respcetively. A positive result of the immune reaction between the synthesized complete antigen and the anti-ZEN antibody (or DON, T2) was observed. Conclusion: The preparation of complete antigen of ZEN (or DON, T2) contributes to the anti-ZEN antibody (or DON, T2) production and immunoassay development. © 2015, Chinese Institute of Food Science and Technology. All right reserved.


Ding K.,China Agricultural University | Ding K.,Beijing Laboratory of Food Quality and Safety | Ding K.,Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue | Liu J.,China Agricultural University | And 10 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

In order to obtain the optimal preparation technology of the total isothiocyanates and allyl isothiocyanates in the horseradish, the factors on the yield of the total isothiocyanates and allyl isothiocyanates, such as pH, solid-liquid ratio, reaction temperature, reaction time was researched by response surface design (RSM). The establishment of four factors, five levels of response surface analysis method and regression model was contributed by central composite design of experiment. Results of the analyze of Design-Expert, the optimum preparation conditions of the total isothiocyanates by UV spectrophotometry was: pH at 6.60, liquid ratio at 1:16.26 g/mL, reaction temperature at 44.12℃, reaction time at 1.76 h; The optimum preparation conditions of allyl isothiocyanates by HPLC was: pH at 7.26, liquid ratio at 1:15.82 g/mL, reaction temperature at 48.98℃, reaction time at 1.52 h. In validation tests, the yield of the total isothiocyanates was 0.468%, the yield of allyl isothiocyanates was 0.371%, both consisted with the model prediction results. © 2015, Chinese Institute of Food Science and Technology. All right reserved.

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