Investigating the Best Strategy to Eliminate Matrix Effects for Egg-Allergens Detection in Wines by Surface Plasmon Resonance Immuno-Sensor

In this communication, we investigated the feasibility to develop an SPR based method tailored to the detection of egg residues in wines, the final goal being the elimination of matrix-effect on the analytical response. Two model wines matrices were selected, subjected to various purification procedures, and compared pair-wise with the standard curve both in terms of specific analytical responses and calibration curve slopes. Different statistical tools were used for significant comparisons.