[Detection of food additives by enzyme immunoassay]

The analysis of synthesized food additives is generally performed by chromatography or spectrophotometry. However, the analytical procedures for natural food additives have been little reported so far because they are difficult to analyse chemically. We have attempted to apply enzyme immunoassay (EIA) to the analysis of natural food additives. Hen egg white lysozyme, as a food preservative, was determined by the competitive EIA, using mouse anti-HEL ascites. Carminic acid (CA), which is the main component of cochineal color, was determined by the competitive EIA, using monoclonal anti-CA antibody. Phycocyanin, which is the main component of spirulina color, was determined by the avidin-biotin sandwich EIA, using double monoclonal anti-phycocyanin antibodies.