首页|麸质过敏原及其检测分析方法研究进展

麸质过敏原及其检测分析方法研究进展

扫码查看
麸质蛋白引起的过敏反应已成为严重的健康问题,其也是联合国粮农组织和世界卫生组织认定的八大过敏之一.食品法典委员会规定食品中只有麸质含量不超过20 mg/kg才可称为无麸质产品,因此为了保障消费者的生命健康安全,需建立精确灵敏的检测方法.概述了麸质中过敏原以及目前使用的检测分析方法,论述了酶联免疫吸附、聚合酶链式反应以及液相色谱串联质谱方法的优缺点,为进一步研究麸质检测技术提供参考.
Research Progress in Allergens from Gluten and Their Detection and Analytical Methods
Gluten protein-induced allergic reactions have become a serious health problem and are recognized as one of the eight major allergens by the Food and Agriculture Organization of the United Nations and the World Health Organization.The Codex Alimentarius Commission stipulated that foods containing no more than 20 mg/kg of gluten can be labeled as gluten-free.Therefore,to ensure the life and health safety of consumers,it is essential to establish accurate and sensitive testing methods.This paper summarizes an overview of gluten allergens and currently used analytical methods,and discusses the advantages and disadvantages of enzyme-linked immunosor-bent assay,polymerase chain reaction,and liquid chromatography-tandem mass spectrometry,providing a refer-ence for further research on gluten detection techniques.

glutengluten-free productallergendetection method

孟俊宏、杨沛洁、谭津、王凤玲

展开 >

天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津 300000

麸质 无麸质产品 过敏原 检测方法

2025

保鲜与加工
国家农产品保鲜工程技术研究中心(天津)

保鲜与加工

北大核心
影响因子:0.956
ISSN:1009-6221
年,卷(期):2025.25(1)