Validation of ELISA-based analysis method for residual oxolinic acid in ume, apricot, and those processed liqueurs

Abstract

The analytical method using ELISA was validated to determine residual oxolinic acid (OA) in ume, apricot and those processed liqueurs. OA was extracted with the buffer containing methanol. OA in the test solution was determined quantitatively using ELISA. Method validation was performed by recovery tests at 30 μg/g and 0.01 μg/g to evaluate the trueness, repeatability (RSD_r), and within-laboratory reproducibility (RSD_wr). The validation results exhibited sufficient trueness (80%～95%) and precision (RSD_r ≦ 9% and RSD_wr ≦ 13%). The interfering colorings were not observed in blank extracts. ELISA-based analytical methods can help inspect residual OA in ume, apricot and those processed liqueurs.