Improving the extraction of Ara h 6 (a peanut allergen) from a chocolate-based matrix for immunosensing detection: Influence of time, temperature and additives
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- 作者：Rita C. Alvesa ; b ; rita.c.alves@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Filipa B. Pimentelb ; filipabpimentel@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Henri P.A. Nouwsa ; hpanouws@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Tú ; lio H.B. Silvaa ; c ; thenriquekb@gmail.com" class="auth_mail" title="E-mail the corresponding author ; M. Beatriz P.P. Oliveirab ; beatoliv@ff.up.pt" class="auth_mail" title="E-mail the corresponding author ; Cristina Delerue-Matosa ; cmm@isep.ipp.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Peanut ; Allergen ; Ara h 6 ; Extraction ; Chocolate ; Food ; Biosensor ; Voltammetric
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：242-248
- 全文大小：713 K
文摘
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Extraction of Ara h 6 from a complex chocolate-based food matrix was optimized.
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36 different conditions (regarding time, temperature and additives) were tested.
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The use of additives improved Ara h 6 extraction.
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Ara h 6 was highly extracted at 21 °C, during 60 min.