食品中绿豆成分PCR特异性检测方法的建立  

Establishment of specific PCR for mung bean ingredients detection in food

作　　者：赵仲麟[1] 李瑞歌[1] 秦志扬 王成 王永 袁超[1] 兰青阔 

机构地区：[1]河南农业大学理学院,河南郑州450002 [2]天津市农业质量标准与检测技术研究所,天津300381

出　　处：《河南农业大学学报》2017年第6期867-870,共4页Journal of Henan Agricultural University

基　　金：国家自然科学基金项目(31100067)

摘　　要：针对绿豆物种特异性序列,设计了定性PCR引物,建立了绿豆源性成分检测方法,并对0.2、0.4、0.6、0.8、1.0μmol·L^(-1)的引物浓度,52、54、56、58、60、62℃的退火温度等反应条件进行优化,对该方法的灵敏度、特异性和检出限进行了测试。结果表明,在引物浓度0.4μmol·L^(-1)、退火温度58℃条件下的扩增效果最优,绿豆的检出限可达到0.5%。该检测方法具有高度的特异性,操作方便、简单、快捷,可为食品安全的检测提供依据。A specific PCR method was established for mung bean composition detection in food. Specific primers were designed to detect the gene from mung bean composition. Primer concentrations of0. 2,0. 4,0. 6,0. 8 and 1. 0 μmol·L^(-1) and annealing temperature of 52,54,56,58,60 and 62 ℃were tested to optimize the reaction condition. We also tested the sensitivity,specificity,and detection limits of this method. The results showed that the best annealing temperature and primer concentration were 58 ℃ and 0. 4 μmol · L^(-1),respectively. The sensitivity of detection was 0. 5%. The method was simple,fast and easy to operate. Due to its high specificity,it could provide a basis for food safety assessment.

关 键 词：食品 绿豆成分 凝胶电泳 PCR 特异性检测 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]