IMPROVED SAMPLE PREPARATION METHODS FOR DIAGNOSTIC ANALYSES

摘要

A method for determining the presence or amount of an analyte in a food sample is provided. The method includes the steps of contacting a food sample containing polymer or lipid with an enzyme capable of degrading the polymer or lipid, and analyzing at least a portion of the enzyme-treated sample using a material comprising micro-channels and target-specific capture elements to determine the presence or amount of the analyte.