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122
I-r,po
I.l-r\1.-:JotjtìN^l- Ot'¡\OAC
INtElìì'JAi'tONAI-
\¡O1..96.
No.
1.2013
Table
1.
lnternal spike and recovery resultsu
Table
1.
(continued)
No
spìke
5
ppm
10
ppm 25 ppm
No
spike
5
ppm
10
ppm
25 ppm
Rice
Raw data
Average
SD
RSD,
%
Recovery.
%
6.80
12.00
6.80
11.40
6.70
11.20
6.77
11
.53
0.06
0.42
1.50
3.48
136
00
115 00
0.00
0.'f
0
0.00
0.00
NAb
28.40
26.70
25.60
26.90
1
.41
5.20
108 00
Oats
Raw data
Average
SD
RSD,
%
Recovery.
%
0.00
0.20
0.00
000
4.80
4.80
4.80
4,80
0.00
0,00
96
0û
9.40
8.64
9.40
0.44
4.80
st
00
20.70
18.72
17.30
18.91
1.71
9.03
76
ô0
Sorghum flour
Raw data
Average
SD
RSD.
%
Recovery.
%
1.90
2.10
0.00
!.JJ
34.20
29.10
22.10
?8.47
6.07
21.34
114.O0
6.30
12.40
6.20
12.70
6.50
12.80
6.33
12.63
0.1
5
0,21
2.41
1.65
126.00
126.00
Corn
Raw data
Average
SD
RSD,
%
Recovery,
%
0.30
o.20
0.40
0.70
4.00
4.10
4.60
0.32
7.59
84.00
8.00
7,90
8.90
8,27
0.55
6.66
83.00
17.90
1ô_00
18.50
17
.47
1.31
7.47
70,00
NA
Buckwheat
Raw data
Average
SD
RSD,
%
Recovery.
%
4.80
10.70
5.00
10.60
5.30
10.20
5.03
10.50
0.25
0.26
5.00
2.52
100
00
105
00
0.00
0.00
0.00
000
29.30
29.60
32.50
30.47
5.80
122
00
Raw data
-t.00
0.20
0.10
0.40
'13.60
12.00
12.00
37.00
33.00
43.1 0
37.70
5.90
6.00
5.
S3
Average
Sausage
SD
RSD,
%
Recovery.
%
0.06
0.92
5.09
0.97
7
.37
13.49
118.00
'f
25.00
1
51.00
Raw data
Average
SD
RSD.
%
Recovery.
%
0.40
0,80
0.50
0.40
5.50
12.80
35.70
6.21
12.40
37.20
5.40
12.60
33.00
5.70
12.60
35.30
0.44
0.20
2.1
3
7.74
1.59
6.03
1
14.00
1
26.00
141.00
Breakfast cereal
Raw data
Average
SD
RSD,
%
Reævery.
%
0.00
0.00
0.30
0.40
6.70
12.70
18.20
6.80
11.90
17.90
7
.OO
11
.90
17.80
6.83
12.17
17.e7
0.15
0.46
0.21
2.24
3.80
1.16
136.00 122.00
72.00
NA
Overall recovery
=
110.70%
Overall RSD = 5.20%
All
results
Ìn ppm.
NA
= Not applicable.
inclucling
gtiadin.
albun.rin.
globulin. and glutenin.
Celiac
disease
is a
chronic reaction
to
gluten proteins
tl-rat
rcsults
in
inl'ìamrnation
and
the poor
¿ìbsorption
of
nutrients in the
small
intestine.
J'hose
rvho must avoid gluten
rel¡'upon
the correct labeling
of
food
to
make
appropriate.
sale
lbod
choices. Testing
for
the
presence
ol-gluten
courponents
ensures
food nlanufàctLrrers thât
an
unlabeled-and
polentiall-\'
dangerous-ingretlienl
did
not
make its
\\'av into
a
lood
product.
Principle
Veratox
R5 Gliadin
test
kit
is a
sandu'ich
EI-lSA.
Gliadin
is
extracted
fÌom
sanrples u.i1h
an
80olo
ethanol
solution
bv
shaking
in
a
shaker
or
rotator. Extract
is
cliluted
in
phosplrate
saline
bulÈr
(PtlS).
and cliluted
sarnples
are
added 10
R5
antibod!'-coaled
uells
(captule
antibod),).
rihere gliadin
uill
bind to
the
anlibod)'cluring
an
incubation
pc'riod.
z\n¡
unbouncl
gliadin
and other cornponenls
are \\,ashed arvay.
and a
second
antibod¡'. R5
enz,¡
me-labele
ci
(detector
antibod¡').
is
aclded. 'I'he
deteclor antibodr,
bincls
to
the
gliadin
dtrring another
incubalion
period. Unbound
enz¡,r'ne-labeled
antibodf
is
u,ashed
¿ru'a),,
and a one-step
substrate
is
added.
Color
develops as a
result
of
the
presence
ol'bound-labeled antibodl'.
A
stoppine
reagent
is
added. and
the
colol
ofthe
solution is
observed.
IJlue color
indicates saniples
conlainiug
high IcveIs
of'gliadin.
u
hilc
purple
or
red sanrples
contain Iittle or
no
gliadin.
The
optical
densities
C¡âcker