Methods to be Reviewed by OMB in 2016

AOAC Official Method 2015.16

Gluten in Processed and Nonprocessed Corn Products

Qualitative R5 Immunochromatographic Dip-Stick

First Action 2015

(RIDA

QUICK Gliadin is used for the qualitative analysis of gluten in nonprocessed and processed corn

food products which are declared as “gluten-free.”)

Caution

: Ethanol is highly flammable and vapor; keep away from heat, hot surfaces, sparks, open flames

and other ignition sources; do not smoke; keep container tightly closed; store in a well-ventilated place

and keep cool. Cocktail solution contains 2-mercaptoethanol which is toxic; work under a chemical fume

hood and avoid skin and eye contact and wear protective gloves and clothing (see MSDS).

See

Tables

2015.16A

and

for results of method performance studies supporting acceptance of the

method.

A. Principle

The dip stick consists of different zones (Figure

2015.16

). Analytes in the sample solution will be

“chromatographed” above the ‘maximum line’ and react with the R5-antibody coupled to a red latex

microsphere. The ‘maximum line’ indicates the user the maximal liquid level of the sample solution.

Figure 2015.16.

Schematic presentation of the test principle and the subsequent interpretation of the

possible results (invalid results not shown)

The ‘result window’ contains a small band of immobilized R5 antibody (‘T’; red line after positive

reaction) and a second line that turns blue when the reaction was valid. Results are read visually only.

Generally, the higher the analyte level in the sample the stronger the red color of the test band will be

(until a maximum of color is reached).

B. Apparatus

Candidates for 2016 Method of the Year

228