GB/T 5009.194-2003Determination of immunoglobulin in health foods (English PDF)

Foreword

This Standard is proposed and administered by Ministry of Health, the People's Republic of China.

This Standard is responsibly drafted by Food Hygiene Supervision and Inspection Institute of Ministry of Health. Main drafters of this standard. Yang Zuying, and Song Shufeng.

1 Application scope

This Standard specifies the determination method of immunoglobulin IgG in health foods.

This Standard applies to determination of immunoglobulin IgG in health foods such as tablets, capsules, and powders.

The detection limit of this method. When taking 0.1g of the sample; diluting it to 25 mL; and the injection volume is 20µL, the detection concentration shall be 0.5 mg / mL.

2 Principle

According to the principle of high performance affinity chromatography, under the condition of phosphate buffer, immunoglobulin IgG is connected with ligand. Under the condition of pH2.5 hydrochloric acid glycine, ELUTE the immunoglobulin IgG.

3 Reagents

3.1 Mobile phase A. pH6.5, 0.05 mol / L phosphate buffer.

3.2 Mobile phase B. pH2.5, 0.05 mol / L glycine hydrochloric acid buffer.

3.3 IgG standard stock solution. WEIGH 0.0100g of IgG standard sample (Sigma Chemical Company), USE mobile phase A (3.1) to dissolve, and SET the volume to 10.0 mL, SHAKE well, the concentration shall be 1.0 mg / mL.

4 Instruments and devices

High performance liquid chromatography instrument with UV detection and gradient elution device.

5 Analysis steps

5.1 Sample treatment. WEIGH 0.1g (accurate to 0.001 g) of sample, USE mobile phase A (3.1) to dilute to 25.0mL, SHAKE well, INJECT after it is filtered through 0.45µm microporous membrane.

6 Calculation result

Calculation result shall remain two significant figures.

7 Precision

Under repeatable condition, the difference of the absolute values of two independent measurement results shall not exceed 10% of the arithmetic mean. […]