Detection of hazelnut (Corylus spp.) in processed foods using real-time PCR

被引：44

作者：

Arlorio, M. ^{[1
]}

Cereti, E. ^{[1
]}

Coisson, J. D. ^{[1
]}

Travaglia, F. ^{[1
]}

Martelli, A. ^{[1
]}

机构：

[1] Univ Piemonte Orientale, DiSCAFF, Novara, Italy

来源：

FOOD CONTROL | 2007年 / 18卷 / 02期

关键词：

hazelnut (Corylus spp.); allergen detection; hidden ingredients; real-time PCR; taqman;

D O I：

10.1016/j.foodcont.2005.09.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Hazelnut seeds (Corylus spp.) are source of allergens and could cause severe adverse reactions in sensitized subjects, even if consumed in traces. This work presents two sensitive real-time PCR methods to quantify hazelnut in foods, one using the Sybr green dye and one based on hazelnut-specific Taqman probe designed on Cor a1.04 gene (specific amplicon: 82 bp). The sensibility and the robustness of the method were estimated analyzing spiked samples and some commercial hazelnut-containing creams. The lowest detection limit was 0.1 ng of genomic DNA. A qualitative specific PCR and a comparison of different DNA extraction protocols are also discussed. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：140 / 148

页数：9

共 18 条

[1]

*APPL BIOS, 2002, PROD B

[2] Identification of Saccharomyces cerevisiae in bakery products by PCR amplification of the ITS region of ribosomal DNA [J].