Detection of hazelnut DNA traces in chocolate by PCR
作者： Lieve Herman , Jan De Block , Ronald Viane
DOI: 10.1046/J.1365-2621.2003.00722.X
关键词: Food science 、 DNA 、 Intron 、 Biochemistry 、 DNA extraction 、 Exon 、 Mitochondrial DNA 、 Ostrya carpinifolia 、 Plant tissue 、 Polymerase chain reaction 、 Biology
摘要: 1Summary By use of the Dneasy TM Plant Tissue kit (Qiagen Inc.) plant DNA could be extracted from chocolate and related matrices. The polymerase chain reaction (PCR) detection mitochondrial is directly correlated with length amplified fragment indicating shearing during production. Hazelnut specifically detected in matrices primers derived intron between exon B C gene nad1. Specificity was confirmed towards individual ingredients 20 hazelnut negative chocolates. From taxonomically closely species, only Carpinus turczaninovii, Ostrya carpinifolia Corylus americana showed cross reaction, this because identical sequence nad1 fragment. Application extra MgCl2 throughout extraction procedure a specially designed Mg 2+ buffered PCR, increased sensitivity co-processed to 0.001% or 10 ppm.
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