書誌事項
- タイトル別名
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- Detection of Capsaicinoids in Capsicum Fruit Using Surface Plasmon Resonance Immunosensor
- ヒョウメン プラズモン キョウメイ メンエキ センサ オ モチイタ トウガラシ カジツ チュウ ノ カプサイシノイド ケンシュツ
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Detection method of capsaicinoids such as capsaicin, dihydrocapsaicin and nordihydrocapsaicin was developed using anti-homovalic acid-Concholepas concholepas hemocyanin (CCH) polyclonal antibodies and surface plasmon resonance (SPR) sensor with indirect competitive assay method. Extraction procedure of capsaicinoids from Capsicum fruit was also developed. As a result, limits of detection for capsaicin, dihidrocapsaicin and nordihydrocapsaicin were 27 ppb, 35 ppb and 50 ppb, respectively. The reduction of responses in SPR measurements with indirect competitive method for recovered samples of sweet peppers such as Bell pepper and Shishitougarashi were not observed. Nine kinds of hot peppers (eg. Habanero, Trinidad scorpion), which have different Scovile heat unit (SHU), were also tested. The reductions of sensor responses for the hot peppers were observed. It is likely that samples extracted from Capsicum fruit of the hot peppers contained capsaicinoids. It was found that the responses of the SPR immunosensor depended on SHU of each hot pepper.
収録刊行物
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- 電気学会論文誌E(センサ・マイクロマシン部門誌)
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電気学会論文誌E(センサ・マイクロマシン部門誌) 136 (6), 218-223, 2016
一般社団法人 電気学会
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詳細情報 詳細情報について
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- CRID
- 1390001204462513792
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- NII論文ID
- 130005154783
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- NII書誌ID
- AN1052634X
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- ISSN
- 13475525
- 13418939
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- NDL書誌ID
- 027488622
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可