实时荧光PCR检测食品中掺假萝卜成分  

Qualitative Test of Radish Ingredients in Food by Real-Time PCR

作　　者：刘彩霞[1] 高宏伟[1] 孙敏[1] 龚方[1] 梁成珠[1] 徐彪[1] 

机构地区：[1]山东出入境检验检疫局,山东青岛266002

出　　处：《食品研究与开发》2013年第22期58-60,101,共4页Food Research and Development

摘　　要：简单、可靠的食品成分检测方法是食品监管部门进行真伪鉴定的有力依据。萝卜清脆爽口,是食品加工品中常添加的蔬菜。本研究通过对萝卜基因信息的检索分析,筛选出扩增萝卜物种特异性基因orf B基因的引物探针并建立检测萝卜的实时荧光PCR方法。利用该方法对常见4大品种的萝卜DNA进行荧光PCR扩增,均能扩增85 bp的片段;对颜色、口感相近的的9种常见物种没有扩增,实验灵敏度达到0.01%。本方法可以用于萝卜源成分鉴定,确定食品中是否有使用萝卜进行掺假,为识别掺假提供有效手段。Simple, reliable methods for identification of adulteration ingredients in food are required for management of many administration of food inspection. Radish, a delicious vegetable, was often added in food products. A real time PCR assay was established for detecting radish in this paper. Species-specific probes were designed from published sequences of orf B gene in mitochondrial and 9 species in crucifer and which related is similar in color, taste and genera have been detected. No cross reaction had found and the sensitivity of the reaction could be got the level of 0.01%. The results indicate it would be a simple and efficient method for identification the radish ingredients in food.

关 键 词：萝卜 掺假 实时荧光PCR ORF B基因 

分 类 号：O657.3[理学—分析化学] TS207.3[理学—化学]