Synthesis of novel haptens and development of an enzyme-linked immunosorbent assay for quantification of histamine in foods

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 51, 2014, Pages 12299-12308

  Luo, Lin ^a   Xu, Zhen Lin ^a   Yang, Jin Yi ^a   Xiao, Zhi Li ^a   Li, Yong Jun ^b   Beier, Ross C ^c   Sun, Yuan Ming ^a   Lei, Hong Tao ^a   Wang, Hong ^a   Shen, Yu Dong ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b Zhongshan Quality Supervision and Inspection Institute of Agricultural Products   (China)

^c SOUTHERN PLAINS AGRICULTURAL RESEARCH CENTER   (United States)

Author keywords

ELISA; Haptens; Histamine

Indexed keywords

AMINES; AMINO ACIDS; ANTIGENS; ENZYMES; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; SYNTHESIS (CHEMICAL);

COEFFICIENTS OF VARIATIONS; ELISA; ENZYME LINKED IMMUNOSORBENT ASSAY; HAPTENS; HISTAMINE; LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY; N-HYDROXYSUCCINIMIDE; P-NITROBENZOIC ACIDS;

ANTIBODIES;

ORYCTOLAGUS CUNICULUS;

HAPTEN; HISTAMINE; YOGHURT;

ANALYSIS; ANIMAL; CHEMISTRY; DEVICES; DIET SUPPLEMENTATION; ENZYME LINKED IMMUNOSORBENT ASSAY; EVALUATION STUDY; FISH; PROCEDURES; RABBIT; SEA FOOD; WINE;

ANIMALS; ENZYME-LINKED IMMUNOSORBENT ASSAY; FISH PRODUCTS; FISHES; FOOD, FORTIFIED; HAPTENS; HISTAMINE; RABBITS; WINE; YOGURT;

EID: 84919754377     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504689x     Document Type: Article

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