Specific detection of wheat residues in processed foods by polymerase chain reaction

被引：19

作者：

Yamakawa, Hirohito

Akiyama, Hiroshi ^{[1
]}

Endo, Yumi

Miyatake, Kiyoko

Sakata, Kozue

Sakai, Shinobu

Toyoda, Masatake

Urisu, Atsuo

机构：

[1] Natl Inst Hlth Sci, Setagaya Ku, Tokyo 1588501, Japan

[2] Nisshin Seifun Grp Inc, Fujiminio, Saitama 3568511, Japan

[3] Jissen Womens Univ, Tokyo 1918510, Japan

[4] Fujita Hlth Univ, Teaching Hosp 2, Nagoya, Aichi 4548509, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2007年 / 71卷 / 10期

关键词：

food allergy; common wheat; Triticum aestivum. L; detection method; polymerase chain reaction (PCR);

D O I：

10.1271/bbb.70251

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A sensitive qualitative detection method for wheat in foods using polymerase chain reaction. (PCR) was developed. Trace amounts of wheat in commercial food products could be qualitatively detected by this method. The sensitivity of the proposed PCR method appears to be similar to that of ELISA. The present method should be very useful for detecting wheat residues in processed foods.

引用

页码：2561 / 2564

页数：4

共 20 条

[1]

Akiyama H, 2004, J FOOD HYG SOC JPN, V45, P128, DOI 10.3358/shokueishi.45.128

[2] A detection method for recombinant DNA from genetically modified potato (NewLeaf Y® potato) [J].