食品科学 ›› 2022, Vol. 43 ›› Issue (10): 289-294.doi: 10.7506/spkx1002-6630-20210615-166

• 安全检测 • 上一篇    下一篇

基于PCR-CE技术的NFC橙汁与FC橙汁鉴别

孙瑞雪,邢冉冉,张九凯,葛毅强,张葳葳,陈颖   

  1. (1.中国农业大学食品科学与营养工程学院,北京 100083;2.中国检验检疫科学研究院,北京 100176;3.中国农村技术开发中心,北京 100045;4.中国农业大学理学院,北京 100083)
  • 出版日期:2022-05-25 发布日期:2022-05-27
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFF0211301)

Discrimination of Not from Concentrate and from Concentrate Orange Juice by Polymerase Chain Reaction and Capillary Electrophoresis

SUN Ruixue, XING Ranran, ZHANG Jiukai, GE Yiqiang, ZHANG Weiwei, CHEN Ying   

  1. (1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Chinese Academy of Inspection and Quarantine, Beijing 100176, China; 3. China Rural Technology Development Center, Beijing 100045, China; 4. College of Science, China Agricultural University, Beijing 100083, China)
  • Online:2022-05-25 Published:2022-05-27

摘要: 摘 要:以特洛维塔、早金、哈姆林3 种甜橙为原料,按照市售橙汁的主要生产工艺,模拟制备非复原(not from concentrated,NFC)橙汁和复原(from concentrated,FC)橙汁。针对甜橙叶绿体成熟酶K蛋白基因(maturase K,matK)和烟酰胺腺嘌呤二核苷酸脱氢酶基因(nicotinamide adenine dinucleotide dehydrogenase,ndhF),共设计8 对引物用以扩增得到不同长度的目标条带,结合聚合酶链式反应(polymerase chain reaction,PCR)和毛细管电泳(capillary electrophoresis,CE)技术分析了鲜榨、均质、巴氏杀菌、浓缩、二次巴氏杀菌关键加工工艺,对特洛维塔橙汁叶绿体matK和ndhF基因的DNA降解变化的影响,探讨NFC橙汁与FC橙汁DNA降解程度的差异,筛选出NFC橙汁和FC橙汁的特征差异性片段组,建立基于PCR-CE技术的NFC橙汁与FC橙汁鉴别方法。该方法适用于分析货架期内的NFC橙汁与FC橙汁,且同样适用于早金和哈姆林甜橙为原料的NFC橙汁与FC橙汁的鉴别。应用该方法对市售NFC橙汁进行检测,发现市售NFC橙汁存在标签不符的现象。本研究建立的基于PCR-CE技术的NFC橙汁与FC橙汁定性鉴别方法可以为果汁行业的有效监管提供技术支撑。

关键词: 非复原橙汁;复原橙汁;聚合酶链式反应-毛细管电泳;掺假;真伪鉴别

Abstract: In the present study, three orange cultivars (Citrus sinensis L. Osbeck), including Trovita, Early-golden, and Hamlin, were selected to produce not from concentrate (NFC) orange juice and from concentrate (FC) orange juice by the commercial manufacturing processes. Eight pairs of primers to obtain targeted fragments of different lengths were designed based on the chloroplast maturase K (matK) and nicotinamide adenine dinucleotide dehydrogenase (ndhF) genes. Polymerase chain reaction (PCR) coupled with capillary electrophoresis (CE) was used to analyze the effects of key processing steps such as extraction, homogenization, pasteurization, concentration, and secondary pasteurization on DNA degradation in the chloroplast matK and ndhF genes in Trovita orange juice. By comparing the differences in DNA degradation between NFC and FC orange juice, we selected the characteristic differential fragment sets and established a PCR-CE method to discriminate between NFC and FC orange juice. The developed method was applicable to analyze NFC and FC orange juice within shelf life. It was equally applicable to discriminate between NFC and FC orange juice manufactured from Early Golden and Hamlin sweet oranges. Finally, this method was used to test commercial NFC orange juice. The results were not consistent with the label information. The PCR-CE method will provide technical support for the effective regulation of the juice industry.

Key words: not from concentrate; from concentrate; polymerase chain reaction-capillary electrophoresis; adulteration; authentication

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