Ring trial validation of single and multiplex real-time PCR methods for the detection and quantification of the allergenic food ingredients mustard, celery, soy, wheat and rye

摘要: We describe an interlaboratory ring trial validation for quantification methods of 3 food allergens using real-time PCR: a PCR method the joint simultaneous detection and brown black mustard, wheat rye, multiplex combining brown/black white celery soybean. Mixtures with defined copy numbers target sequences from celery, soybean were applied as calibrants PCR-based quantification. Boiled sausages incurred these allergenic ingredients in range 0–100 mg/kg used samples. Within trial, we demonstrated that 40 mg/kg respective (wheat/rye 80 mg/kg) can reliably be detected quantified by all systems even boiled sausage meat. Brown/black mustard was detectable at lowest concentration level 10 mg/kg after autoclaving. Results terms sensitivity, trueness precision comparable single- PCR. The results study revealed importance matrix-matched control samples allergen analysis both conversion to mg/kg normalization variations caused different extraction procedures.