RIDASCREEN FAST Gliadin sensitive

製品コード: R7051


  • 測定対象

    アレルゲン > グリアジン・グルテン(小麦)
  • サプライヤ

  • 測定原理

    ELISA法 > ELISA迅速
  • 保管温度

  • 毒劇物情報


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).


  • 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.
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