Determination of atrazine residues in food by enzyme immunoassay

Determination of atrazine residues in food by enzyme immunoassay

An immunoassay for quantitative analysis of atrazine in food samples is presented. The method has been applied to a variety of foods including milk, fruit juices, sugar, syrup, fruits, vegetables, and oils, with percent coefficients of variation ranging from 3% to 14%. These results indicate that en...

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Veröffentlicht in:Bulletin of environmental contamination and toxicology 1989-06, Vol.42 (6), p.899-904
Hauptverfasser: Bushway, R.J, Perkins, B, Savage, S.A, Lekousi, S.L, Ferguson, B.S
Format: Artikel
Sprache:eng
Schlagworte:
ANALISIS DE COSTOS Y BENEFICIOS
ANALYSE COUT AVANTAGE
Atrazine - analysis
Biological and medical sciences
Chromatography, High Pressure Liquid
COST BENEFIT ANALYSIS
Enzyme-Linked Immunosorbent Assay
Food additives
Food Contamination - analysis
FOOD HYGIENE
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
HERBICIDAS
HERBICIDE
HERBICIDES
HIGIENE DE LOS ALIMENTOS
HYGIENE DES ALIMENTS
IMMUNOENZYME TECHNIQUES
RESIDU
RESIDUES
RESIDUOS
TECHNIQUE IMMUNOENZYMATIQUE
TECNICAS INMUNOENZIMATICAS
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Beschreibung
Zusammenfassung:An immunoassay for quantitative analysis of atrazine in food samples is presented. The method has been applied to a variety of foods including milk, fruit juices, sugar, syrup, fruits, vegetables, and oils, with percent coefficients of variation ranging from 3% to 14%. These results indicate that enzyme immunoassay is an accurate and efficient method for screening foods for atrazine contamination.
ISSN:0007-4861
1432-0800
DOI:10.1007/BF01701633