果汁中柑橘属成分实时荧光PCR检测方法  

Real-time Fluorescence PCR Method for the Detection of Citrus Component in Fruit Juice

作　　者：梁宇斌[1] 牟靖芳[1] 李晓明[1] 梁德沛[1] 

机构地区：[1]广东产品质量监督检验研究院、国家食品质量监督检验中心广东,广东顺德528300

出　　处：《食品研究与开发》2014年第16期84-90,共7页Food Research and Development

摘　　要：通过分析20条不同柑橘属植物的trnL基因序列,设计柑桔属植物特异性扩增引物。通过对苹果、梨、葡萄等多种水果成分的特异性筛选,建立检测柑桔属植物成分的SYB Green实时荧光PCR检测方法,该方法对柑桔DNA的检测低限为0.1pg/μL。用该方法检测10种橙汁及其饮料商品,结果表明,该方法能够检测到橙汁中的柑桔属植物成分。该方法可用于果汁或食品中柑桔属植物成分的鉴别。A real-time fluorescence polymerase chain reaction method using the fluorescence dye SYBR Green and aimed at citrus trnL gene sequence was established for detection of citrus DNA in fruit juice. The citrus-specific primers were designed according to the sequence alignment result between 20 different citrus trnL gene sequences. The citrus component could be detected by the citrus-specific primers with a limit of detection of 0.1 pg/μL DNA. The following detection of 10 fruit juice and beverage samples showed that this method was suitable to identify the citrus component in fruit juice beverage and other relative food and can provide a technique base for research of fruit juice adulteration detection.

关 键 词：果汁 柑橘属植物成分 trnL基因 实时荧光PCR SYB Green 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] O657.3[轻工技术与工程—食品科学与工程]