实时荧光聚合酶链式反应检测食品中香蕉成分  

Real-Time PCR Assay for Detection of Banana Ingredients in Foods

作　　者：李富威[1,2] 张舒亚[2] 叶军[2] 于翠[2] 包建强[1] 印丽萍[2] 

机构地区：[1]上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,上海201306 [2]上海出入境检验检疫局,上海200135

出　　处：《食品科学》2013年第12期243-246,共4页Food Science

基　　金：上海出入境检验检疫局科研项目(HK002-2012);上海科委技术标准专项(12DZ0503103);上海市科委工程中心建设项目(11DZ2280300);上海市教育委员会重点学科建设项目(J50704)

摘　　要：根据香蕉叶绿体rbcL基因序列,选择高度保守区域设计特异性引物和探针,建立食品中香蕉成分检测的实时荧光聚合酶链式反应检测方法。结果显示,该组引物探针对香蕉有很强的特异性,除香蕉外,其余55种对照样品均未检测到荧光信号;该检测方法对食品中香蕉成分的检测灵敏度为0.0001ng/μL香蕉DNA和0.001%(m/m)香蕉粉。该方法能对食品中香蕉成分进行准确、快速的检测,具有特异性好,灵敏度高的优点。Specific primers and probe were designed according to the highly conserved sequence of ribulose-l,5- bisphosphate carboxylase （rbcL） gene in banana. A real-time fluorescence polymerase chain reaction （real-time PCR） assay for banana ingredients in foods was developed. The probe and primers were highly specific to banana, and resulted in no positive reaction signal when applied to 55 other kinds of food materials. The detection limit of the method was 0.0001 ng/μL for banana DNA and 0.001% （m/m） for banana powder. All these results confirm that the real-time PCR assay is a rapid, sensitive and specific method for detecting banana ingredients in foods.

关 键 词：香蕉 RBCL基因 实时荧光聚合酶链式反应 检测 

分 类 号：TS207.3[轻工技术与工程—食品科学]