Gluten|Lab Test Kits|Test Procedure

 Gluten-Check ELISA - Test Procedure 

unbleached_flour.jpgFood Sample Preparation:

Prepare food samples/Kit Controls by milling/grinding/chopping until homogeneous.

Then follow the instructions in our Gluten-Check Extraction kit (REF: R6102)

 

047_elisa_pipetting.ELISA Protocol:

The ELISA protocol is the same for the 48 and 96 well kits. All gluten-specific reagents are ready to use; Diluent and Wash solutions require only a simple dilution step; the standards are colour coded and contain a colour dye; the microwell plates use break-apart strips; the ELISA incubations are 20+20+20 minutes

 

  • Pipette diluted Sample/Control Extracts & diluted Standards into anti-gliadin coated microwells
  • Mix. Incubate at room temperature for 20 minutes.
  • Wash wells THREE times with Working Wash Solution.
  • Pipette Anti-Gliadin HRP into wells.
  • Mix. Incubate at room temperature for 20 minutes.
  • Wash wells FIVE times with Wash Solution.
  • Pipette TMB Substrate reagent into wells
  • Mix. Incubate at room temperature in the dark for 20 minutes.
  • Pipette acid Stop Solution into wells.
  • Mix. Read wells at 450nm wavelength.
  • Draw a standard curve and calculate mg/kg Gluten results for all Controls/Samples.

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