摘要
烤鳗酱油的最初生产原料中包括了被许多国家和地区认定为过敏物的大豆和小麦,研究应用ELISA法对烤鳗酱油样品进行了大豆、小麦过敏原的测定。结果表明,对于大豆过敏原:绝大部分烤鳗酱油样品中检测不到,少数样品中其含量很低;对于小麦过敏原:绝大部分烤鳗酱油样品中的含量很低,少数样品检测不到。极微量的过敏原就可引起严重的过敏反应,因此应加强烤鳗酱油中过敏原的管理。
The raw materials of roast eel sauce contain soybean and wheat which are identified as the allergen by many countries and regions. The soybean and wheat allergens in roast eel sauce samples were determined by ELISA method. The results showed that the soybean allergens could not be detected in most roast eel sauce samples and its concentration was very low in a few samples, while the concentration of wheat allergen was very low in most samples and could not be detected in a few samples. A trace amount of allergen can result in severely allergic reaction. Therefore the allergens management in roast eel sauce should be strengthened.
出处
《中国酿造》
CAS
北大核心
2011年第3期69-72,共4页
China Brewing
基金
福建局科技项目(FK2008-17)
