PCR检测食品中致敏原虾源性成分-食品安全质量检测学报.PDFVIP

3 4 Vol. 3 No. 4 2012 8 Journal of Food Safety and Quality Aug. , 2012 PCR * 曹际娟, 赵彤彤, 刘 冉, 孙铭英, 刘 洋 (, 116001) 摘 要: 目的 PCR 方法 16S rRNA , PCR , 16S rRNA 结果 14 5 24 12 56 PCR , , , , 133 30 min , 0.05%结论 , 关键词: PCR; ; ; Detection of shrimp-derived components of allergen in food by PCR * CAO Ji-Juan , ZHAO Tong-Tong, LIU Ran, SUN Ming-Ying, LIU Yang (Liaoning Entry-Exit Inspection and Quarantine Bureau , Dalian 116001, China) ABSTRACT: Objective To develop a method for the detection of shrimp-derived components of allergen in food by PCR. Methods The primers for PCR were designed based on 16S rRNA genes through comparing a large number of nucleic acid sequences published by National Center for Biotechnology Information (NCBI) among different shrimp species. Results Totally 56 kinds of samples including shrimps, crabs, fish, shellfish and octopus were subjected to the detection by PCR. The results indicated that PCR could successfully identify the shrimp-derived components. In order to explore the effect of food processing on detection sensitivity, fish power containing shrimp powder were treated by heating at 133 °C for 30 min. The detection sensitivity of shrimp-derived components in fish powder reached up to 0.05%. Conclusion The new established method is highly specific, sensitive