荧光PCR技术应用于芥辣调味品原料真伪鉴别  

Application of Real Time PCR to Identify Wasabi and Horseradish Components in Mustrad Cream

作　　者：何永盛 连晓聪 花振新 罗北照 冯美红 HE Yongsheng;LIAN Xiaocong;HUA Zhenxin;LUO Beizhao;FENG Meihong(Jingyihetai Quality Testing Co.,Ltd.,Guangzhou 510700)

机构地区：[1]精益和泰质量检测股份有限公司,广州510700

出　　处：《食品工业》2020年第8期188-190,共3页The Food Industry

摘　　要：建立一种用于鉴别芥辣调味品中山葵和辣根成分的荧光PCr检测方法。分别针对山葵和辣根两种植物的基因设计特异性的引物及探针,以此建立相应的荧光PCr检测方法,并进行灵敏度和特异性的验证。结果表明,所建立的方法具有良好的特异性,能够准确鉴别山葵和辣根成分,检测灵敏度可以达到0.1%,并可应用于实际样品的检测。该方法准确、稳定,可为市售芥辣调味产品的原料真伪鉴别提供可靠的技术支持。The object of this study was to establish a method to identify the wasabi and horseradish components.According to the differential gens of wasabi and horseradish,primers and probes were designed,and the specificity and sensitivity of established real time PCR method were analyzed by subsequent experiments.The results showed that the specificity of the method was good,and its detection limit was as low as 0.1%.The established method was accurate and stable,which could be used as a promising technology to identify true and false for marketed mustard cream product.

关 键 词：山葵 辣根 荧光PCR 真伪鉴别 

分 类 号：TS264[轻工技术与工程—发酵工程]