ELISA in food analytics

ELISA (eng. enzyme-linked immunosorbent assay) kombinira specifičnost reakcije antigen-antitijelo i osjetljivost jednostavne enzimske reakcije. Osnovni princip metode je reakcija antigen-antitijelo, a koncentracija analita se određuje promjenom boje kromogena koja se mjeri golim okom ili spektrofotometrijski. Osnovni tipovi ELISA tehnike uključuju: kompetitivnu, indirektnu, „sendvič“ te obrnutu ELISA tehniku. ELISA tehnika koristi se za određivanje različitih sastojaka hrane kao što su alergeni, antibiotici, pesticidi, mikotoksini. U prehrambenoj industriji ELISA tehnika koristi se i za određivanje sastava hrane. Svrha ovog rada bila je, temeljem znanstvene literature, iznijeti spoznaje o primjeni ELISA tehnike u određivanju različitih sastojaka i sastava hrane.ELISA ( engl. enzyme-linked immunosorbent assay) combines the specificity of antigen-antibody reaction and the sensitivity of simple enzyme reaction. The basic principle of the method is antigen-antibody reaction and the concentracion of the analyte is determined by changing the color chromogen which is measured by the naked eye or spectrophotometrically. The basic types of ELISA techniques include: a competitive, indirect, "sandwich“ and inverse ELISA technique. ELISA method used for the detection of various food ingredients such as allergens, antibiotics, pesticides, micotoxines. In the food industry ELISA technique used for determining the composition of food. The purpose of this work was, based on scientific literature, to present findings on the application of ELISA techniques to determine the composition of various ingredients and foods