Melamine Detection in Food matrices employing Chicken Antibody (IgY): A Comparison between Colorimetric and Chemiluminescent Methods

Melamine, contains 67% nitrogen by mass, and is adulterated in foods to uplift false protein. There is an urgent requirement to develop fast screening techniques for monitoring melamine in foods.To develop rapid, high throughput detection techniques for melamine in the food matrix.IgY antibodies were developed against melamine in the hen, isolated and used for detection of melamine. The detection by colorimetric and chemiluminescent methods was compared.The detection range for melamine was 1 ng-25 µg by the colorimetric method and 10 fg/mL-25 ng/mL by the chemiluminescent method. There was a very low matrix effect, where the recovery was 86 to 106 % by colorimetric method and 71 to 98 % by the chemiluminescent method.Both colorimetric and chemiluminescent methods could be employed for the fast and consistent melamine detection in the food matrix.