Spaniolas Stelios, Tsachaki Maroussa, Bennett Malcolm J, Tucker Gregory A
Division of Nutritional Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics LE12 5RD, United Kingdom.
J Agric Food Chem. 2008 Sep 10;56(17):7667-71. doi: 10.1021/jf801036f. Epub 2008 Aug 13.
In the present study, we developed a cleaved amplified polymorphic sequence (CAPS)-based assay as a first attempt to detect fraud in grapevine musts with a long-term objective to establish an analytical methodology to authenticate wines of Nemea denomination of origin (Agiorgitiko). The analytical assay makes use of a single nucleotide polymorphism that discriminates Agiorgitiko and Cabernet Sauvignon varieties. The latter grape variety is one of the major adulterants for Nemea wines. Agiorgitiko grapevine must was spiked with Cabernet Sauvignon in several ratios (v/v) from 50 down to 10%, and the subsequent mixes were subjected to alcoholic microfermentation. DNA was extracted from all mixture samples up to the end of the fermentation process and was subjected to the CAPS assay. Both standard agarose gel and lab-on-a-chip capillary electrophoresis illustrated the ability of the method to detect the presence of Cabernet Sauvignon down to 10% throughout the whole fermentation process.
在本研究中，我们开发了一种基于酶切扩增多态性序列（CAPS）的分析方法，作为检测葡萄汁掺假的首次尝试，长期目标是建立一种分析方法来鉴定涅米亚法定产区（阿吉奥吉提科）葡萄酒的真伪。该分析方法利用单核苷酸多态性来区分阿吉奥吉提科和赤霞珠品种。后一种葡萄品种是涅米亚葡萄酒的主要掺假成分之一。将赤霞珠按50%至10%（v/v）的几种比例添加到阿吉奥吉提科葡萄汁中，随后的混合物进行酒精微发酵。在发酵过程结束前，从所有混合样品中提取DNA，并进行CAPS分析。标准琼脂糖凝胶和芯片实验室毛细管电泳均表明，该方法能够在整个发酵过程中检测到低至10%的赤霞珠的存在。
