Immunoassay of red dyes based on the monoclonal antibody of β-naphthol

Abstract

The objective of the present study was to develop a multi-analyte immunoassay for the determination of eight red dyes in food samples. Two dye intermediates (2-hydroxy-1-naphthoic acid and 1-amino-2-naphthol) were used as the haptens to produce the monoclonal antibodies. The obtained monoclonal antibodies recognized Sudan 1–4, Para red, Sudan red G, Sudan red B and Acid orange II simultaneously. After evaluation of different antibody/coating antigen combinations, a heterologous indirect competitive enzyme linked immunosorbent assay was developed to determine the eight red dyes in food samples (chili oil, chili powder, tomato sauce, hotpot seasoning). The crossreactivities to the eight analytes were in the range of 61%–79% (with β-naphthol as 100%), and the limits of detection were in the range of 1.3–1.9 ng/mL. The recoveries of the eight analytes from the fortified blank samples were in the range of 84.2%–115% with coefficients of variation lower than 18.3%. Therefore, this method could be used as a rapid and simple tool to detect the residues of the eight red dyes in foods.

Keywords:

• Red dyes
• β-naphthol
• monoclonal antibody
• enzyme linked immunosorbent assay
• foods

Funding

This study was financed by Hebei Scientific and Technological Project (12220402D) and Henan Scientific and Technological Project (13A230283).