Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products

被引：167

作者：

Meyer, R

Chardonnens, F

Hubner, P

Luthy, J

机构：

[1] FEDERAT MIGROS COOPERAT,MIGROS MEAT LAB,CH-1784 COURTEPIN,SWITZERLAND

[2] UNIV BERN,INST BIOCHEM,DEPT FOOD CHEM,CH-3012 BERN,SWITZERLAND

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1996年 / 203卷 / 04期

关键词：

soya protein concentrates; meat products; nested PCR; ELISA; food authenticity;

D O I：

10.1007/BF01231072

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A new method for the specific and sensitive detection of soya (Glycine max) in processed meat products has been developed using polymerase chain reaction (PCR) technology. The presence of soya deoxyribonucleic acid (DNA) from several soya protein concentrates was determined with two pairs of specific oligonucleotides yielding a 414-bp (bp = base pair) fragment and an internal 118-bp fragment amplified from the soya lectin Le1 gene. The test detected DNA from textured soya protein concentrates in meat products at a level of 1% and was confirmed by a commercially available enzyme-linked immunosorbent assay (ELISA).

引用

页码：339 / 344

页数：6

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