Hazelnut ELISA Kit

Sample

Food

Detection Method

sELISA

Intended Use

Enzyme Immunoassay for the Quantitative Determination of Hazelnut in Food

Contents of Kit

The kit contains reagents for 96 determinations. They have to be stored at 2-8°C. Expiry data are found on the labels of the bottles and the outer package.
1. Microtiter plate consisting of 12 strips with 8 breakable wells each, coated with anti-hazelnut antibodies.
2. Hazelnut Standards (0; 1; 4; 10; 40 ppm of hazelnut): 5 vials with 1.0 mL each, dyed red, ready-to-use.
3. Conjugate (anti-hazelnut-peroxidase): 15 mL, dyed red, ready-to-use.
4. Substrate Solution (TMB): 15 mL, ready-to-use.
5. Stop Solution (0.5 M H₂SO₄): 15 mL, ready-touse.
6. Extraction and sample dilution buffer (Tris): 2 × 120 mL as 10x concentrate, dyed red. Dilute 1+9 with distilled water. Stored at 4°C the diluted buffer is stable for at least one week. If during the cold storage crystals precipitate, the concentrate should be warmed up to 37°C for 15 minutes.
7. Washing Solution (PBS + Tween 20): 60 mL as 10× concentrate. Dilute 1+9 with distilled water. Stored at 4°C the diluted buffer is stable for at least 4 weeks. If during the cold storage crystals precipitate, the concentrate should be warmed up to 37°C for 15 minutes.
8. Plastic bag to store unused microtiter strips.
9. Instruction Manual.

Storage

Stored at 2-8°C. Expiry data are found on the labels of the bottles and the outer package. For more detailed information, please download the following document on our website.

Precision

Intra-assay Precision: 7 – 12%
Inter-assay Precision: 3 – 13%

Sensitivity

The limit of detection (LOD) of the Hazelnut test is 0.3 ppm. The limit of quantification (LOQ) of the Hazelnut test is 1 ppm. Due to the variety of sample matrices and their influence on the blank, results less than the LOQ should be treated as negative.

General Description

Hazelnut (Corylus avellana) belongs to the birch plants. With 13 % the fraction of proteins in hazelnuts is high. Many of these proteins are known for being allergenic, such as Cor a 9 and Cor a 11. Most of them are very heat resistant making them stable to different production processes. For this reason hazelnut represents an important food allergen. For hazelnut allergic persons hidden hazelnut allergens in food are a critical problem. Already very low amounts of hazelnuts can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, hazelnut allergic persons must strictly avoid the consumption of hazelnuts or hazelnut containing food. Crosscontamination, mostly in consequence of the production process is often noticed. The chocolate production process is a representative example. This explains why in many cases the existence of hazelnut residues in foods cannot be excluded. For this reason sensitive detection systems for hazelnut residues in foodstuffs are required. The Hazelnut ELISA represents a highly sensitive detection system and is particularly capable of the quantification of hazelnut residues in cookies, cereals, ice cream and chocolate.