Food matrix standards for the quantification of allergenic food ingredients using real-time PCR

摘要: For the quantification of food allergens by real-time polymerase chain reaction (PCR), matrix standards with defined levels spiked allergenic ingredients can be used. The production and homogeneity testing selected materials as sausages, cookies sauce hollandaise powder is described. Except for egg milk, all relevant were to each material. Allergens quantified ingredients, example, peanut or lupine flour, at 5–400 mg/kg. Material sufficient could produced even low 5–10 mg ingredient per kilogram. effect on allergen was checked. bias caused this in an acceptable range tested materials. within study used samples calibration inter-laboratory validation studies PCR. results are a contribution how produce such reference analysis near future. Before threshold action values set, availability essential.