果汁中梨成分分子生物学鉴伪-实时荧光PCR方法研究  

Study on the Biotechnological Adulteration Detection of Pear Component in Fruit Juice by Real-time Fluorescence PCR Method

作　　者：韩建勋[1,2] 黄文胜[1] 吴亚君[1] 陈颖[1] 葛毅强[2,3] 

机构地区：[1]中国检验检疫科学研究院,北京100123 [2]中国农业大学食品学院,北京100083 [3]中国农村技术开发中心,北京100045

出　　处：《中国食品学报》2010年第1期207-213,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十一五"科技支撑项目(2006BAD05A13);公益性行业(农业)科研专项(200903044-7)

摘　　要：根据不同植物品种中类甜蛋白基因内含子的差异性,克隆梨类甜蛋白基因内含子,并根据其序列设计梨特异性扩增引物。通过对苹果、梨、桃等多种水果成分的特异性筛选,建立梨成分的实时荧光PCR检测方法,该方法对梨DNA的检测低限为10 pg/μL。用该方法检测几种常见的果汁样品(梨汁、梨果肉饮料、苹果汁、苹果果肉饮料、桃汁),结果表明,能够检测到果汁中的梨成分。该法可用于果汁或食品中梨成分的鉴别。A real-time qualitative polymerase chain reaction method using the fluorescence dye SYBR Green and aimed at thaumatin-like protein intron sequence was established for detection of pear DNA in food. The intron of thau-matin-like protein of pear was firstly cloned and then sequenced, and the pear-specific primers were designed according to the sequence. Detection limit experiment shown that pear DNA can be detected as low as 10 pg/μL, the following detection of fruit juice samples （Pear juice, Pear nectar, Apple juice, Apple nectar, Peach juice） in our daily life shown that this method was suitable to identified the pear component in fruit juice and other relative food and can provide a technique base for reseach of fruit juice adulteration detection.

关 键 词：果汁 梨 类甜蛋白基因 实时荧光PCR 定性检测 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]