Intended use:

RIDASCREEN®FAST Gliadin sensitive is a sandwich enzyme immunoassay for the determination of prolamins from gluten containing cereals in as gluten-free declared food (cookies, rice flour, oat flour, sausages, quinoa flour, chocolate, millet flour).

General information:

The use of wheat flour and gluten in foodstuffs is extremely common because of their heat stability and useful effects on e.g. texture, moisture retention and flavour. Gluten is a mixture of prolamin and glutelin proteins present in wheat, rye and barley. Coeliac disease is a permanent intolerance to gluten that results in damage to the small intestine and is reversible when gluten is avoided by diet. According to the Codex Alimentarius (CODEX STAN 118/1979) two categories for labeling of food according to the gluten content now exist:
1.) “Glutenfree” = Food products, containing < 20 mg / kg Gluten
2.) “Very low gluten” = Food products containing 20 – 100 mg / kg Gluten
The threshold of 20 mg / kg has been adopted by many national legislations in many countries.

The sample preparation using the Cocktail (patented) (R7006 / R7016) is the official R5-Mendez method according to the Codex Alimentarius and the AOAC. The faster sample preparation using the environmental-friendly Cocktail ECO (R7080) is convenient for the screening of samples. The Cocktail ECO has an extraction efficiency of approx. 70 – 110 % compared to Cocktail (patented).

Benefits:

  • Based on the R5 antibody plus further antibodies against other gluten proteins.
  • Different sample extractions validated depending on the Matrices (Cocktail patented (R7016), Cocktail ECO (R7080)) adapted to the specific requirements of the different samples.
  • Fast and environmental-friendly Cocktail ECO (R7080) reducing sample preparation from 120 min (Cocktail patented (R7016)) to 35 min.

Accessories:

Specifications
Art. No. R7051
Test format Microtiter plate with 96 wells (12 strips with 8 removable wells each)
Sample preparation Homogenization and extraction
Incubation time 30 min
Room temperature
LOD (Detection limit) 0.2 mg / kg (ppm) Gliadin (mean) or to 0.4 mg / kg (ppm) Gluten
0.19 – 0.21 mg / kg (ppm) Gliadin*
*depending on matrix
LOQ (Limit of quantification)

1.25 mg / kg (ppm) Gliadin or 2.5 mg / kg (ppm) Gluten

Validated matrices

Gluten containing cereals in as gluten-free declared food (cookies, rice flour, oat flour, sausages, quinoa flour, chocolate, millet flour).

Available application notes
  • Sample preparation for processed food with the RIDA® Extraction Solution (colorless) (R7098) – only after validation.
  • Sample preparation for raw materials with ethanol.
  • Sample preparation for polyphenol containing raw materials (e.g. chocolate, cofee, cacao, buckwheat) with fish gelatine and ethanol.
Detected analyte
  • Prolamins from wheat, rye and barley (spelt, kamut)
  • Epitopes which are related to celiac disease (beside others one peptide sequence in the α-gliadin)
  • ω-gliadin
Evaluation Microtiter plate spectrophotometer (450 nm)
E-mail linksales@r-biopharm.de
Files
InstructionsGerman/English
Italian
Spanish
SDSr7051_german.zip (German)
r7051_english.zip (English)
r7051_french.zip (French)
r7051_italian.zip (Italian)
r7051_spanish.zip (Spanish)
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