Center for Food Safety and Applied Nutrition, Office of Regulatory Science, U.S. Food and Drug Administration, College Park, Maryland 20740, United States.
J Agric Food Chem. 2011 Oct 26;59(20):10995-1002. doi: 10.1021/jf203215v. Epub 2011 Sep 30.
Pine nuts are a part of traditional cooking in many parts of the world and have seen a significant increase in availability/use in the United States over the past 10 years. The U.S. Food and Drug Administration (US FDA) field offices received 411 complaints from U.S. consumers over the past three years regarding taste disturbances following the consumption of pine nuts. Using analysis of fatty acids by gas chromatography with flame ionization detection, previous reports have implicated nuts from Pinus armandii (Armand Pine) as the causative species for similar taste disturbances. This method was found to provide insufficient species resolution to link FDA consumer complaint samples to a single species of pine, particularly when samples contained species mixtures of pine nuts. Here we describe a DNA based method for differentiating pine nut samples using the ycf1 chloroplast gene. Although the exact cause of pine nut associated dysgeusia is still not known, we found that 15 of 15 samples from consumer complaints contained at least some Pinus armandii, confirming the apparent association of this species with taste disturbances.
松仁是世界上许多地区传统烹饪的一部分，在过去 10 年中，美国的松仁供应量/用量显著增加。美国食品和药物管理局（US FDA）的外地办事处过去三年收到了 411 起美国消费者的投诉，称食用松仁后出现味觉障碍。先前的报告使用气相色谱法结合火焰离子化检测分析脂肪酸，表明来自华山松（华山松）的坚果是引起类似味觉障碍的致病物种。当样品中含有松仁的物种混合物时，这种方法发现无法提供足够的物种分辨率将 FDA 消费者投诉样品与单一松树种联系起来。在这里，我们描述了一种使用 ycf1 叶绿体基因区分松仁样品的基于 DNA 的方法。尽管松仁相关味觉障碍的确切原因仍不清楚，但我们发现，来自消费者投诉的 15 个样本中至少含有一些华山松，这证实了该物种与味觉障碍的明显关联。
