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| Development of an ELISA Method for Determining Ractopamine in Meat and Meat Products |
| ZHENG Hai-song，CHEN Xue-jiao，YANG Xiao-jiao，YU Xiao-feng，SUN Juan-juan，LI Yun-fei，LI Gang |
| 1. Anhui Entry-Exit Inspection and Quarantine Bureau, Hefei 230022, China；
2. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract This paper describes an enzyme-linked immunosorbent assay （ELISA） to determine ractopamine in meat and meat products. The proposed method was highly accurate in determining ractopamine and showed a cross-reactivity of less than 1% with all ractopamine analogues investigated. The limits of detection （LODs） for exported canned pork and exported beef were （0.28±0.30） μg/kg and （0.26±0.21） μg/kg, respectively, with an average spike recovery of 82.9%-91.1% （n = 15） and a relative standard deviation of 4.3%-8.7%. Using high performance liquid chromatography （HPLC）, the false posiitve rate of this method was confirmed as less than 2.0%, suggesting that it can enable accurate and rapid determination of ractopamine residues in foods.
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2011, Vol. 25 
