Sudan ELISA Kit - E4769

E4769 | Sudan ELISA Kit DataSheet

Sudan dyes are synthetic chemical dyes of similar chemical structure. They are aromatic compounds containing azo group ( - N=N - ). Sudan dyes are widely used in commercial manufacturing to impart a rich red, red-orange or yellow-orange color to plastics and textiles. They can be generally applied for coloring substances such as hydrocarbon solvents, oils, fats, waxes and plastics. Although Sudan dyes have been reported as contact allergens and sensitizers, the greatest concern has been on their possible carcinogenicity. ’s Sudan ELISA Kit is based on Competitive ELISA method. It can detect Sudan (SUD) in samples, such as raw milk, pure milk, reconstituted milk and yogurt. The microtiter plate provided in the kit has been pre-coated with coupled antigen. During the reaction, Sudan dye in the samples or standard competes with coupled antigen on the solid phase supporter for sites of anti-Sudan antibody. Then Horseradish Peroxidase (HRP) conjugate is added to each microtiter plate well, and TMB substrate is added for color development. There is a negative correlation between the OD value of samples and the concentration of Sudan. The concentration of Sudan in the samples can be calculated by comparing the OD of the samples to the standard curve.

Alternate Name :

Tag Line : A Competitive ELISA kit for in vitro quantitation of Sudan concentrations in food samples

Summary :

Detection Method : Absorbance (450 nm)

Sample Type : Tomato juice, Ketchup, Chilli sauce, Paprika, Feed, Eggs

Species Reactivity : Universal

Applications : in vitro quantitation of Sudan concentrations in Tomato juice, Ketchup, Chilli sauce, Paprika, Feed, Eggs samples

Features and Benefits : Cross-reactivity: SUD - 100%, Para Red - 123%, Rhodamine -8%,, Detection limit: Tomato juice, Ketchup, Chilli sauce - 12 ppb, Chilli powder, Feed - 120 ppb, Eggs (Chicken egg, Duck egg, Goose egg) - 30 ppb, Sample recovery rate: Tomato juice, Ketchup, Chilli sauce - 80%±15%, Chilli powder, Feed - 95%±15%, Eggs (Chicken egg, Duck egg, Goose egg) - 80%±15%, Sensitivity: 0.3 ppb (ng/mL)