The Use of Infrared Thermography as a Novel Approach for Real-Time Validation of PCR Thermocyclers

被引：2
|
作者：
Gronlund, Hugo Ahlm [1 ]
Lofstrom, Charlotta [1 ]
Helleskov, Jens Bue [2 ]
Hoorfar, Jeffrey [1 ]
机构：
[1] Tech Univ Denmark, Natl Food Inst, DK-2860 Soborg, Denmark
[2] Tryel, DK-2765 Smorum, Denmark
来源：
FOOD ANALYTICAL METHODS | 2010年 / 3卷 / 02期
关键词：
PCR; Thermocycler; Thermal Cycler; Infrared Thermography; Validation; PERFORMANCE; CYCLERS;
D O I：
10.1007/s12161-009-9103-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Validation of PCR thermocycler performance is crucial to obtain reliable results. In this study, infrared (IR) thermography was evaluated as a novel validation tool. After stabilisation, no significant difference in the temperatures recorded using thermography and a reference block-based system was found. By employing IR thermography, information about the length of the time until temperature stabilisation in the sample could be obtained. This study shows the potential of using IR thermography for validation of thermocyclers.
引用
收藏
页码：116 / 119
页数：4
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