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Melamine Detection in Food matrices employing Chicken Antibody (IgY): A Comparison between Colorimetric and Chemiluminescent Methods


Sushma U, Alok Kumar Srivastava and Manonmani H.K.*   Pages 1 - 10 ( 10 )


Background: Melamine, contains 67% nitrogen by mass, and is adulterated in foods to uplift false protein. There is an urgent requirement to develop fast screening techniques for monitoring melamine in foods. Objectives: To develop rapid, high throughput detection techniques for melamine in the food matrix. Method: IgY antibodies were developed against melamine in the hen, isolated and used for detection of melamine. The detection by colorimetric and chemiluminescent methods was compared. Results: The detection range for melamine was 1 ng-25 μg by the colorimetric method and 10 fg/mL-25 ng/mL by the chemiluminescent method. There was a very low matrix effect, where the recovery was 86 to 106 % by colorimetric method and 71 to 98 % by the chemiluminescent method. Conclusion: Both colorimetric and chemiluminescent methods could be employed for the fast and consistent melamine detection in the food matrix.


Melamine, chemiluminescence, ELISA, IgY antibodies, colorimetric, enzyme-linked immunosorbent assay (ELISA)


AcSIR- Academy of Scientific and Innovative Research, 570 020, Karnataka, Food Safety and Analytical Quality Control Department CSIR-Central Food Technological Research Institute, Mysore, 570 020, Food Protectants and Infestation Control Department, Karnataka

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