Product Name:
Almond ELISA Kit
Description:
Almond (also called Prunus dulcis) is a member of the Rosaceae family, although it is considered as a tee nut which also includes apple, peach, pear, plum, cherry, apricot, nectarine and strawberry. Furthermore, a large number of processed food tend to contain almond such as snacks, ice cream, baked goods, chewing gum, sweets, drinks and curry.
A very low amounts of almond has been be found to lead to allergic reactions, which in some severe cases result in anaphylactic shock. The severity of almond-induced allergic reactions can range from slight oral allergy syndrome to severe and in some cases potentially fatal systemic reactions. There is evidence to indicate that the severity of allergic reactions can be largely dependent on which protein(s) within the almond a particular patient has become allergic to. Also, cross-contamination, which is often due to the consequence of the production process can be observed, for example during the production of chocolate. Skin tests using fresh food are considered one of the best in-vivo method to detect walnut allergy and also in vitro tests (such as RAST) generally provide a reliable sensitivity to.
Cross-reaction Rate:
Apricot kernel (100%), Peach kernel (16%), Cherry kernel (1.7%), Mahaleb cherry kernel (1.4%), Plum kernel (1.0%), Pink Pepper (0.00004%), Chia (0.0003%).
Incubation Time:
60 minutes
Intended Use:
Almond ELISA kit is designed for analysing quantitative levels of almond in food (such as cereals, cookies, chocolate and ice cream). This assay has a minimum analytical sensitivity limit of 0.02 ppm.
Kit Contents:
1. Microtiter Plate: Coated with anti-almond antibodies.
2. Almond Standards 1-5: Concentration 0, 0.4, 1.0, 4.0, 10 ppm.
3. Conjugate (anti-almond-peroxidase).
4. Substrate Solution (TMB).
5. Stop Solution (0.5 M H2SO4).
6. Extraction and sample dilution buffer (Tris): 10x concentrate.
7. Washing Solution (10x Concentrate).
8. Instruction Manual.
Packaging:
96 well ELISA microplate
Range of Quantitation:
0.46 ppm
Recovery Rate:
Cookies (91%), Cereals (107%), Ice cream (79%), Dark chocolate (69%).
Sample:
Food (Chocolate, Cereals, Ice Cream, Cookies)
Sensitivity:
The minimum detection sensitivity level of almond using current almond ELISA kit was 0.02 ppm. The standard range for this assay is 0.4-10.0 ppm.
Storage Conditions:
All reagents supplied need to be stored at 2-8°C, unopened reagents will retain reactivity until expiration date. Do not use reagents beyond this date.
Tags:
Food Analytic / Safety
