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Real-Time PCR Assay for Detection of Banana Ingredients in Foods

LI Fu-wei,ZHANG Shu-ya,YE Jun,YU Cui,BAO Jian-qiang,YIN Li-ping   

  1. 1. Shanghai Engineering Research Center of Aquatic-product Processing and Preservation , College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
    2. Shanghai Entry-Exit Inspection and Quarantine Bureau, Shanghai 200135, China
  • Online:2013-06-25 Published:2013-06-17

Abstract:

Specific primers and probe were designed according to the highly conserved sequence of ribulose-1,5-
bisphosphate carboxylase (rbcL) gene in banana. A real-time fluorescence polymerase chain reaction (real-time PCR) assay
for banana ingredients in foods was developed. The probe and primers were highly specific to banana, and resulted in no
positive reaction signal when applied to 55 other kinds of food materials. The detection limit of the method was 0.0001 ng/μL
for banana DNA and 0.001% (m/m) for banana powder. All these results confirm that the real-time PCR assay is a rapid,
sensitive and specific method for detecting banana ingredients in foods.

Key words: banana, rbcL gene, real-time polymerase chain reaction, detection