摘要
为了对复合调味粉中的罂粟成分进行快速检测,本方法针对罂粟物种特异基因设计引物,建立了复合调味粉中定性PCR的检测条件,通过测序验证扩增产物的特异性,并对多种香辛料验证引物的特异性。采用该法测定复合调味粉中罂粟成分,检出限达到0.1%,灵敏度达到10pg。该方法准确度和灵敏度高、操作简便,可作为对复合调味粉中非法添加罂粟成分鉴定的实用检测方法,也可以为其他与罂粟相关的方法研究提供借鉴和参考。
A method of PCR was built to detect Papaver somniferum ingredient in mixed seasoning powder.Primers were selected through testing on DNA samples extracted from different seasoning spices and confirmed by sequencing of PCR products.The threshold of detection was 0.1%,Papaver somniferum ingredient in mixed seasoning powder and the sensitivity of detection was 10pg Papaver somniferum DNA.This practical method could be applied to detect Papaver somniferum in mixed seasoning powder,and provided reference for other Papaver somniferous related studies.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第6期407-409,413,共4页
Science and Technology of Food Industry
关键词
复合调味粉
罂粟
聚合酶链式反应
mixed seasoning powder
Papaver somniferum
polymerase chain reaction（PCR）
