SARS-CoV-2 Spike Protein Titer Assay Kit

组分（Materials Provided）

应用说明（Application）

This kit is developed for detecting SARS-CoV-2 Spike Protein in vaccine samples, which can meet the needs of vaccine developers to establish antigen quantification methods for preclinical evaluation, vaccine production and quality control, and realize accurate quantification of vaccine antigen contents for COVID-19 vaccines of all technological platforms, multivalent vaccines, and VOC-specific boosters.

It is for research use only.

重构方法（Reconstitution）

Please see Certificate of Analysis for details of reconstitution instruction and specific concentration.

存储（Storage）

1. Unopened kit should be stored at 2℃-8℃ upon receiving.

2. Find the expiration date on the outside packaging and do not use reagents past their expiration date.

3. The opened kit should be stored per components table. The shelf life is 30 days from the date of opening.

原理（Assay Principles）

This assay kit employs a standard sandwich-ELISA format, providing a rapid detection of SARS-CoV-2 Spike Protein. The kit consists of microplate pre-coated with Anti-SARS-CoV-2 Spike protein Antibody, an SARS-CoV-2 Spike Protein as Control, an biotin-Anti-SARS-CoV-2 Spike protein Antibody, HRP-Streptavidin and buffers.

Your experiment will include 6 simple steps:

a) All reagents were returned to room temperature(20°C-25°C) before use.

b) Add your sample to the plate, take the SARS-CoV-2 Spike protein as Control sample. The samples and Control sample are diluted by Dilution Buffer.

c) Add a diluted Secondary antibody biotin-Anti-SARS-CoV-2 Spike protein Antibody to the plate. The Secondary antibody is diluted by Dilution Buffer.

d) Add a diluted Streptavidin-HRP to the plate.

e) Wash the plate and add TMB or other colorimetric HRP substrate.

f) Stop the substrate reaction by add diluted acid. Absorbance (OD) is calculated as the absorbance at 450 nm minus the absorbance at 630 nm to remove background prior to statistical analysis. The OD Value reflects the amount of protein bound.

质量管理控制体系（QMS）

1. 质量管理体系（ISO, GMP）
2. 质量优势
3. 质控流程