The efficacy of different buffers in extracting peanut from a solid model food incurred with peanut and subjected to processing was evaluated using two commercial ELISA kits: Veratox® for peanut allergen and peanut ELISA from Morinaga. Average percentage recoveries of peanut from unprocessed samples using the kit supplied buffers were 46 ± 5 and 28 ± 2 with the Veratox and Morinaga kits, respectively. However, Na₂CO₃, pH 9.6 and PBS containing 1 M GuHCl recovered 65% ± 4% and 77% ± 10% of peanut, respectively from unprocessed samples with the Veratox kit. These two buffers also performed better than the Veratox buffer with fried, high pressure processed, and baked samples. PBS containing SDS and β-ME, performed significantly better than the Morinaga buffer in recovering peanut from unprocessed, boiled and fried samples. Thus, the use of alternative extraction buffers provides better recovery of peanut residues from a processed solid food matrix.

使用两种市售ELISA试剂盒评估了不同缓冲液从发生于花生的固体模型食品中提取花生并进行加工的功效，这两种试剂是用于花生过敏原的Veratox®和来自森永的花生ELISA。使用Veratox和Morinaga试剂盒，使用试剂盒提供的缓冲液从未加工样品中回收的花生的平均回收率分别为46±5和28±2。但是，Na ₂ CO ₃，使用Veratox试剂盒从未加工的样品中分别回收了pH 9.6和含有1 M GuHCl的PBS，回收了65％±4％和77％±10％的花生。在油炸，高压处理和烘烤的样品上，这两种缓冲液的性能也比Veratox缓冲液更好。含有SDS和β-ME的PBS从未加工，煮沸和油炸的样品中回收花生的性能明显优于森永缓冲液。因此，使用替代提取缓冲液可更好地从加工的固体食品基质中回收花生残留物。