使用实时聚合酶链反应方法检测添加腰果的烘焙食品中的腰果DNA。

Detection of cashew nut DNA in spiked baked goods using a real-time polymerase chain reaction method.

作者信息

Brzezinski Jennifer L

机构信息

US Food and Drug Administration, Forensic Chemistry Center, 6751 Steger Dr, Cincinnati, OH 45237, USA.

出版信息

J AOAC Int. 2006 Jul-Aug;89(4):1035-8.

PMID:16915841

Abstract

The detection of potentially allergenic foods, such as tree nuts, in food products is a major concern for the food processing industry. A real-time polymerase chain reaction (PCR) method was designed to determine the presence of cashew DNA in food products. The PCR amplifies a 67 bp fragment of the cashew 2S albumin gene, which is detected with a cashew-specific, dual-labeled TaqMan probe. This reaction will not amplify DNA derived from other tree nut species, such as almond, Brazil nut, hazelnut, and walnut, as well as 4 varieties of peanut. This assay was sensitive enough to detect 5 pg purified cashew DNA as well as cashew DNA in a spiked chocolate cookie sample containing 0.01% (100 mg/kg) cashew.

摘要

在食品中检测潜在的致敏性食物，如坚果，是食品加工业主要关注的问题。设计了一种实时聚合酶链反应（PCR）方法来测定食品中腰果DNA的存在情况。该PCR扩增腰果2S白蛋白基因的一个67 bp片段，用一种腰果特异性的双标记TaqMan探针进行检测。该反应不会扩增来自其他坚果种类（如杏仁、巴西坚果、榛子和核桃）以及4种花生品种的DNA。该检测方法灵敏度足以检测到5 pg纯化的腰果DNA以及在含有0.01%（100 mg/kg）腰果的加标巧克力曲奇样品中的腰果DNA。