中文摘要：

通过纯化蛋清中主要成分卵清蛋白（ovalbumin，OVA），制备抗OVA多克隆抗体，利用制备的抗体建立鱼糜制品中蛋清定量检测的竞争性酶联免疫吸附测定方法（competitiveenzymelinked-immunosorbentassay，c-ELISA）。十二烷基硫酸钠-聚丙烯酰氨凝胶电泳和Westernblot结果显示，制备的抗OVA多克隆抗体特异性良好。以热处理的OVA为竞争抗原建立的c-ELISA法检测限为1.82mg/kg，组内变异系数为3.1%，组间变异系数为7.8%，回收率为87.4%～97.2%，表明建立的方法重复性好，准确性较高。利用建立的方法对6种商品化的鱼糜制品进行检测，发现其蛋清的添加量在2.7～83.5g/kg之间。本研究为今后鱼糜制品中蛋清含量规范标识的监管提供了重要的技术支持。

英文摘要：

In this study,a competitive enzyme linked-immunosorbent assay(c-ELISA)using the polyclonal antibodyagainst purified ovalbumin(OVA),the major protein in egg white,was proposed to quantify added egg white in surimiproducts.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)and Western blot results showed thehigh specificity of the anti-OVA polyclonal antibody.The limit of detection(LOD)of the c-ELISA method was1.82mg/kg,and the intra-and inter-assay coefficients of variation were3.1%and7.8%,respectively.Recovery rates of egg white addedto fish meatballs ranged from87.4%to97.2%.The c-ELISA method was successfully applied to quantify added egg whitein commercial surimi products,and results demonstrated that the added egg white content was2.7–83.5g/kg in six samplesfrom different manufacturers.Our results indicated that the method established can be applied to quantify added egg white insurimi products.