利用实时聚合酶链式反应作为监测商业咖啡真实性的工具。
Using Real-Time PCR as a tool for monitoring the authenticity of commercial coffees.
机构信息
Programa de Pós-graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos 149 Bloco A - 7° andar, Rio de Janeiro 21941-902, Brazil; Programa de Pós-graduação em Nutrição and Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373 - Centro de Ciências da Saúde, Rio de Janeiro 21941-902, Brazil; Laboratório de Diagnóstico Molecular, Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Guaratiba, Rio de Janeiro 23020-470, Brazil.
Programa de Pós-graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos 149 Bloco A - 7° andar, Rio de Janeiro 21941-902, Brazil; Programa de Pós-graduação em Nutrição and Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373 - Centro de Ciências da Saúde, Rio de Janeiro 21941-902, Brazil.
出版信息
Food Chem. 2016 May 15;199:433-8. doi: 10.1016/j.foodchem.2015.12.045. Epub 2015 Dec 10.
Coffee is one of the main food products commercialized in the world. Its considerable market value among food products makes it susceptible to adulteration, especially with cereals. Therefore, the objective of this study was to develop a method based on Real-Time Polymerase Chain Reaction (PCR) for detection of cereals in commercial ground roast and soluble coffees. After comparison with standard curves obtained by serial dilution of DNA extracted from barley, corn and rice, the method was sensitive and specific to quantify down to 0.6 pg, 14 pg and 16 pg of barley, corn and rice DNA, respectively. To verify the applicability of the method, 30 commercial samples obtained in different countries were evaluated and those classified as gourmets or superior did not present the tested cereals DNA. However, barley was detected in various traditional (cheaper) samples from South America. In addition, corn and rice were also detected in different samples. Real-Time PCR showed to be suitable for detection of food adulterants in commercial ground roast and soluble coffees.
咖啡是世界上商业化的主要食品产品之一。它在食品产品中的可观市场价值使其容易受到掺假，特别是与谷物掺假。因此，本研究的目的是开发一种基于实时聚合酶链反应（PCR）的方法，用于检测商业研磨和速溶咖啡中的谷物。通过与从大麦、玉米和大米中提取的 DNA 进行系列稀释获得的标准曲线进行比较，该方法对定量检测分别低至 0.6 pg、14 pg 和 16 pg 的大麦、玉米和大米 DNA 具有敏感性和特异性。为了验证该方法的适用性，评估了 30 个在不同国家获得的商业样本，并且那些被分类为美食家或优质的样本没有呈现测试谷物的 DNA。然而，在来自南美洲的各种传统（更便宜）样本中检测到了大麦。此外，还在不同的样品中检测到了玉米和大米。实时 PCR 显示适用于检测商业研磨和速溶咖啡中的食品掺杂物。
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