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  • General Extraction Protocol: 25 G or 25 ML

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    Lidiya Yakubovska
    4 views7 pages
    This document outlines general extraction protocols for various sample types to be tested on the VIDAS SET2 system. For liquid foods, concentrated foods are diluted as specified before adjusting the pH and centrifuging. Dehydrated foods are rehydrated before following the general extraction protocol. Canned foods are blended and the general extraction protocol is followed. Raw meats and seafood are adjusted to pH 4 before centrifuging and adjusting back to pH 7.5-8. Dairy products are incubated in water at 38°C before adjusting pH and centrifuging. A trichloroacetic acid concentration method is also specified for certain samples.

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    VIDAS006GB99049A_SET211

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    This document outlines general extraction protocols for various sample types to be tested on the VIDAS SET2 system. For liquid foods, concentrated foods are diluted as specified before adjusting the pH and centrifuging. Dehydrated foods are rehydrated before following the general extraction protocol. Canned foods are blended and the general extraction protocol is followed. Raw meats and seafood are adjusted to pH 4 before centrifuging and adjusting back to pH 7.5-8. Dairy products are incubated in water at 38°C before adjusting pH and centrifuging. A trichloroacetic acid concentration method is also specified for certain samples.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    4 views7 pages

    General Extraction Protocol: 25 G or 25 ML

    Uploaded by

    Lidiya Yakubovska
    This document outlines general extraction protocols for various sample types to be tested on the VIDAS SET2 system. For liquid foods, concentrated foods are diluted as specified before adjusting the pH and centrifuging. Dehydrated foods are rehydrated before following the general extraction protocol. Canned foods are blended and the general extraction protocol is followed. Raw meats and seafood are adjusted to pH 4 before centrifuging and adjusting back to pH 7.5-8. Dairy products are incubated in water at 38°C before adjusting pH and centrifuging. A trichloroacetic acid concentration method is also specified for certain samples.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    of 7

    General extraction protocol

    Sample

    25 g or 25 ml

    25 ml extraction buffer

    15 min / 18-25C

    Centrifugation 15 min at 3000-5000 g 18-25C

    Supernatant

    Syringe containing a plug of absorbent cotton

    Adjust pH between 7.5 and 8.0 using 1N NaOH

    500 l

    VIDAS SET2
    Results within 80 min

    Liquid food
    Sample

    Concentrated food : dilute as indicated by manufacturer

    Adjust pH between 7.5 and 8.0 using 1N NaOH

    If precipitate

    Centrifugation 15 min at 3000-5000 g 18-25C

    Supernatant

    Syringe containing a plug of absorbent cotton

    500 l

    VIDAS SET2
    Results within 80 min

    Dehydrated food
    Sample

    Rehydrate the food product with an equivalent volume of distilled water or according to the manufacturers instructions

    1 hour / Room temperature

    25 g

    25 ml extraction buffer

    15 min / 18-25C

    GENERAL PROTOCOL

    Canned food
    Sample

    Blend the whole canned food or a representative aliquot to obtain a homogeneous suspension

    25 g

    25 ml extraction buffer

    15 min / 18-25C

    GENERAL PROTOCOL

    Raw meat products, seafood and delicatessen meats


    Sample 25 g

    + 25 ml distilled water (+ 25 ml if suspension is too dense)

    Adjust pH to 4.0 using 5N HCl

    15 30 min / 18-25C

    Centrifugation 15 min at 3000-5000 g 18-25C

    Supernatant

    Syringe containing a plug of absorbent cotton

    Adjust pH between 7.5 and 8.0 using 1N NaOH

    500 l

    VIDAS SET2
    Results within 80 min

    Dairy products without concentration


    Dairy product 25 g Dairy product (liquid) 25 ml

    40 ml distilled water pre-incubated at 38 2C

    30 min / 18-25C

    Adjust pH to between 3.5 and 4.0 using 5N HCl

    Centrifugation 15 min at 3000-5000 g 18-25C Supernatant

    Adjust pH to between 7.5 and 8.0 using 1NaOH

    Centrifugation 15 min at 3000-5000 g 18-25C Supernatant

    500 l

    VIDAS SET2
    Results within 80 min

    Trichloracetic Acid (TCA) Concentration


    1
    Extraction
    Sample Supernatant (volume V)

    2
    Concentration

    25 g

    40 ml distilled water pre-incubated at 38 2C

    Vx5% TCA (90 %)

    30 min / 18-25C

    30 min / 18-25C

    Adjust pH to between 3.5 and 4.0 using 5N HCl

    Centrifugation 30 min at 3000-5000 g 18-25C Precipitate

    Centrifugation 15 min at 3000-5000 g 18-25C Supernatant (volume V)

    V x 10 % Tris buffer 0.3M pH 8.0

    Adjust pH to between 7.5 and 8.0 using 4NaOH

    500 l Solution without particles

    VIDAS SET2
    Results within 80 min

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