一种用于检测食品中潜在致敏性芝麻（芝麻属）的实时荧光定量PCR方法的开发。
Development of a real-time PCR method to detect potentially allergenic sesame (Sesamum indicum) in food.
作者信息
Schöringhumer Kerstin, Cichna-Markl Margit
机构信息
Department of Analytical & Food Chemistry, University of Vienna, Austria.
出版信息
J Agric Food Chem. 2007 Dec 26;55(26):10540-7. doi: 10.1021/jf0719407. Epub 2007 Dec 4.
Recent papers indicate that the prevalence of allergic reactions to sesame (Sesamum indicum) is increasing in European countries. This paper describes the development of a selective real-time PCR method for the detection of sesame in food. The assay did not show any cross-reactivity with 17 common food ingredients. The real-time PCR method was applied to determine sesame in several crackers, salty snacks, biscuits, tahina sesame paste and sesame oil. With the exception of sesame oil, in all of the samples where sesame was declared, sesame was detected by the real-time PCR assay (Ct value<35). In the samples which might contain sesame or where sesame was not listed, sesame could not be detected (Ct value>35).
近期论文表明，欧洲国家对芝麻（Sesamum indicum）过敏反应的发生率正在上升。本文描述了一种用于检测食品中芝麻的选择性实时PCR方法的开发。该检测方法与17种常见食品成分均未显示出任何交叉反应。实时PCR方法被应用于测定几种饼干、咸味小吃、饼干、芝麻酱和芝麻油中的芝麻。除了芝麻油外，在所有宣称含有芝麻的样品中，通过实时PCR检测法均检测到了芝麻（Ct值<35）。在可能含有芝麻或未列出芝麻的样品中，未检测到芝麻（Ct值>35）。
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