| 杏仁产品杏仁成分的PCR检测方法研究 |
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| 引用本文： | 覃芳芳,邓鸿铃,罗海英,郭新东,朱思明,吴玉銮.杏仁产品杏仁成分的PCR检测方法研究[J].现代食品科技,2008,24(6):603-605. |
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| 作者姓名： | 覃芳芳 邓鸿铃 罗海英 郭新东 朱思明 吴玉銮 |
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| 作者单位： | 1. 广州市产品质量监督检验所国家加工食品质量监督检验中心(广州),广东广州,510110
2. 华南理工大学轻工与食品学院,广东广州,510641 |
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| 摘 要： | 建立了应用PCR技术鉴别杏仁产品中的杏仁成分的方法.杏仁产品经前处理后,用酚仿抽提DNA,提取时间为2h左右,提取所得的DNA浓度和A260/A280均达到了PCR的要求.该方法快速简便,不仅可以检测杏仁产品的DNA,且可检测到杏仁产品中0.1%的其它植物成分.
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| 关 键 词： | DNA PCR 杏仁产品 掺入 |
| 收稿时间： | 2008/2/20 0:00:00 |
Application of PCR Assays in Detection of Amygdaline Components in Amygdaline Food |
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| QIN Fang-fang,DENG Hong-ling,LUO Hai-ying,GUO Xin-dong,ZHU Si-ming,WU Yu-luan.Application of PCR Assays in Detection of Amygdaline Components in Amygdaline Food[J].Modern Food Science & Technology,2008,24(6):603-605. |
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| Authors: | QIN Fang-fang DENG Hong-ling LUO Hai-ying GUO Xin-dong ZHU Si-ming WU Yu-luan |
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| Affiliation: | (1.Guangzhou Product Quality Supervision and Testing Institute National Centre for Quality Supervision and Testing of Processed Food (Guangzhou), Guangzhou 510110, China);(2.College of Light Industry and Food Sciences, Guangzhou 510640, China) |
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| Abstract: | In this paper, a PCR-based method was developed for detection of amygdaline components in food. The pre-treated samples were extracted by phenol-chloroform for 2 h, and then the achieved DNA extracts from amygdaline foods were amplified by PCR. Results showed that this method was suitable for the detection of amygdaline components. |
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| Keywords: | DNA PCR amygdaline food adulteration |
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