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《Journal of Chinese Institute of Food Science and Technology》 2010-01
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Study on the Biotechnological Adulteration Detection of Pear Component in Fruit Juice by Real-time Fluorescence PCR Method

Han Jianxun1,2 Huang Wensheng1 Wu Yajun1 Chen Ying1 Ge Yiqiang2,3(1Institute of Food Safety,Chinese Academy of Inspection and Quarantine,Beijing 1001232College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 1000833China Rural Technology Development Center,Beijing 100045)  
A real-time qualitative polymerase chain reaction method using the fluorescence dye SYBR Green and aimed at thaumatin-like protein intron sequence was established for detection of pear DNA in food.The intron of thaumatin-like protein of pear was firstly cloned and then sequenced,and the pear-specific primers were designed accordingto the sequence.Detection limit experiment shown that pear DNA can be detected as low as 10 pg/μL.the following de-tection of fruit juice samples(Pear juice,Pear nectar,Apple juice,Apple nectar,Peach juice) in our daily life shownthat this method was suitable to identified the pear component in fruit juice and other relative food and can provide atechnique base for reseach of fruit juice adulteration detection.
【Fund】: 国家“十一五”科技支撑项目(2006BAD05A13);; 公益性行业(农业)科研专项(200903044-7)
【CateGory Index】: TS255.44
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