食品中芥末过敏原成分LAMP检测方法的建立

doi:10.7506/spkx1002-6630-201420030

食品科学

食品中芥末过敏原成分LAMP检测方法的建立

程晋霞1,2，周熙诚1，马丹1，刘莉1，曾静1,*

1.北京出入境检验检疫局，北京 100026；2.北京农学院，北京 102206

出版日期:2014-10-25 发布日期:2014-11-07
基金资助:
“十二五”国家科技支撑计划项目（2011BAK10B03）

Establishment of a Loop-Mediated Isothermal Amplification Method for Detection of Mustard Allergen in Foods

CHENG Jin-xia1,2, ZHOU Xi-cheng1, MA Dan1, LIU Li1, ZENG Jing1,*

1. Beijing Entry-Exit Inspection and Quarantine Bureau, Beijing 100026, China;
2. Beijing University of Agriculture, Beijing 102206, China

Online:2014-10-25 Published:2014-11-07

摘要/Abstract

摘要：

目的：建立食品过敏原芥末成分环介导等温扩增（loop-mediated isothermal amplification，LAMP）检测方法，并与实时荧光-聚合酶链式反应（real-time polymerase chain reaction，RT-PCR）检测方法比对。方法：针对白芥的主要过敏原基因Sin A1，设计LAMP引物并建立反应体系，在特异性和灵敏度方面与RT-PCR检测方法比对。结果：建立的LAMP检测方法，经特异性验证，与所测试的13 种植物，无交叉反应。通过添加实验，方法的检测灵敏度为0.5%，与RT-PCR方法检测灵敏度相当。检测了25 份实际样品，检测结果与RT-PCR检测结果一致。结论：建立的食品过敏原芥末成分LAMP检测方法简单经济，检测结果可靠，可有效缩短检测时间，适用于芥末过敏原成分
的检测，具有良好的应用前景。

关键词: 芥末, 过敏原, 环介导等温扩增, 实时荧光-聚合酶链式反应

Abstract:

Objective: A loop-mediated isothermal amplification (LAMP) method was established for the detection of
mustard allergen in foods and was compared with real-time polymerase chain reaction (RT-PCR). Methods: The Sin A1 gene
of Sinapis alba was used to design LAMP primers. The specificity and sensitivity of LAMP were compared with those of
RT-PCR. Results: The specificity of LAMP method was tested with 13 different crops. The results showed that the LAMP
method was highly specific to mustard. No cross-reaction was found. The limit of detection (LOD) for LAMP was 0.5%
in base-material addition test, which was consistent with that of the RT-PCR method. For 25 real food samples, the LAMP
results were consistent with the RT-PCR results. Conclusion: The LAMP method of established in this study was simple,
economical and reliable and could effectively reduce the detection time.

Key words: mustard, allergen, loop-mediated isothermal amplification (LAMP), real-time polymerase chain reaction (RT-PCR)

中图分类号:

TS207.3

程晋霞1,2，周熙诚1，马丹1，刘莉1，曾静1,*. 食品中芥末过敏原成分LAMP检测方法的建立[J]. 食品科学, doi: 10.7506/spkx1002-6630-201420030.

CHENG Jin-xia1,2, ZHOU Xi-cheng1, MA Dan1, LIU Li1, ZENG Jing1,*. Establishment of a Loop-Mediated Isothermal Amplification Method for Detection of Mustard Allergen in Foods[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201420030.

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食品中芥末过敏原成分LAMP检测方法的建立

Establishment of a Loop-Mediated Isothermal Amplification Method for Detection of Mustard Allergen in Foods

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