Study on Quantitative Detection of Glyphosate-resistant Genetically Modified Soybean Powder by Real-time Fluorescence PCR Method

doi:10.7506/spkx1002-6630-200906056

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 238-242.doi: 10.7506/spkx1002-6630-200906056

Previous Articles Next Articles

Study on Quantitative Detection of Glyphosate-resistant Genetically Modified Soybean Powder by Real-time Fluorescence PCR Method

BAI Wei-bin1,2，SUN Jian-xia1,2，TRINH Quoc-linh1，LUO Yun-bo1，JIANG Gui-chuan2，HUANG Ya-dong3,*

(1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2. Shandong Agricultural Administrators College, Jinan 250100, China；
3. Biopharmaceutic R and D Center of Jinan University, Guangzhou 510630, China)

Received:2008-05-09 Revised:2008-08-28 Online:2009-03-15 Published:2010-12-29
Contact: BAI Wei-bin1,2 E-mail:baiweibin@163.com

Abstract

Abstract:

A real-time fluorescence PCR method was developed for quantitative detection glyphosate-resistant genetically modified soybean powder. The detection results showed that the genetically modified (GM) contents of soybean powder from USA, Argentina, Brazil and China are 5.37%, 3.96%, 2.26% and 0, respectively. The sensitivity of established detection method is 0.001% and its stability is fairly good.

Key words: genetically modified soybean powder, real-time fluorescence PCR, detection, sensitivity, stability

CLC Number:

TS207.7

BAI Wei-bin1,2，SUN Jian-xia1,2，TRINH Quoc-linh1，LUO Yun-bo1，JIANG Gui-chuan2，HUANG Ya-dong3,*. Study on Quantitative Detection of Glyphosate-resistant Genetically Modified Soybean Powder by Real-time Fluorescence PCR Method[J]. FOOD SCIENCE, 2009, 30(6): 238-242 https://doi.org/10.7506/spkx1002-6630-200906056

[1]	CHENG Hao, CHI Yuanlong, HUANG Lunjie. Nanozymatic Food Analysis: Technical Principle and Recent Progress [J]. FOOD SCIENCE, 2026, 47(9): 18-35.
[2]	ZHAO Yu, CHEN Xin. Image Segmentation Technique for Chicken Feet Deboning Areas Based on the Lightweight SCFL-YOLO Model [J]. FOOD SCIENCE, 2026, 47(9): 63-74.
[3]	YUE Jialin, ZHANG Huihui, SUN Peizi, TAN Yuting, BAO Zhijie, LI Dongmei. Improving the Quality Stability of High-Fat Composite Fish Sausage Using Soy Protein Isolate-Xanthan Gum Composite Emulsion Gel [J]. FOOD SCIENCE, 2026, 47(9): 75-85.
[4]	LI Mengqing, JIANG Fan, LIU Yangjin, DU Shuangkui. Structural Modulation and Application of High Internal Phase Emulsions Containing Proso Millet Bran Protein as a Delivery Carrier [J]. FOOD SCIENCE, 2026, 47(9): 106-115.
[5]	LIU Jingxin, BAI Mei, TU Wuxiang, SHEN Yanbin, YANG Zhenquan, WU Liting, BAO Hongduo, WANG Ran, ZHANG Hui. Effect of Internalin InlJ on Phage-Mediated Suppression of Intracellular Listeria monocytogenes Infection [J]. FOOD SCIENCE, 2026, 47(9): 155-162.
[6]	XIE Yuxi, ZHAO Yaqi, HONG Yuhan, ZHAO Xuan, LEI Yi. Research Progress on Stable Isotope Ratio Mass Spectrometry in Baijiu [J]. FOOD SCIENCE, 2026, 47(9): 400-410.
[7]	CHEN Sixuan, ZHU Jingwen, YANG Conghao, WU Tao. Encapsulation and Controlled Release of Blueberry Anthocyanins with Sodium Alginate-Based Hydrogel [J]. FOOD SCIENCE, 2026, 47(8): 113-123.
[8]	CAI Xiaoyu, DAI Sendi, DING Wenlong, WANG Ziquan, WANG Meng, QI Congyan, ZHANG Wei, LIU Siyuan, SUI Zhiwei. Rapid and Quantitative Detection of Viable Streptococcus thermophilus in Yoghurt Based on Flow Cytometry Technology [J]. FOOD SCIENCE, 2026, 47(7): 109-118.
[9]	LIN Yiqin, LIN Lijuan, LIN Xiaozi, FANG Shufei, HUANG Zhiji, LIU Yun, YOU Xinling, CHEN Bingyan. Effect of Ultrasound-Assisted Stewing on Nutrient Migration, Taste Development, and Stability of Larimichthys crocea Fillet Soup [J]. FOOD SCIENCE, 2026, 47(6): 273-282.
[10]	ZHANG Kewei, HU Di, ZHAO Mi, YUAN Xin, DENG Tingting, CHEN Ying. Research Progress on Legal Supervision and Detection Technologies of Opium Poppy-Derived Ingredients in Foods [J]. FOOD SCIENCE, 2026, 47(6): 363-370.
[11]	JIANG Yafeng, ZHENG Qiuyue, ZHANG Xiaobo, CAO Jijuan. Progress and Challenges in the Application of Metal-Organic Framework-Based Electrochemical Sensors for Rapid Detection of Mycotoxins [J]. FOOD SCIENCE, 2026, 47(6): 1-11.
[12]	SUN Di, YANG Xuewen, WANG Hui, LIN Hongyong, HE Xiaoxia, HUO Zhenting, LIU Yu, YU Zhongjie, JIANG Wei. Dual-Signal Colorimetric/Fluorescent Detection of Vibrio parahaemolyticus in Seafood Using a Multifunctional Aptamer-Conjugated Magnetic Covalent Organic Framework-CuO/Au Nanozyme [J]. FOOD SCIENCE, 2026, 47(6): 23-40.
[13]	HUANG Yiwen, LU Qiannan, WANG Hongkang, SHEN Siwen, MEI Bo, WANG Xia, ZHANG Muchen, SHEN Xiuping. Progress in Evaluating Rice Storage Quality Based on Volatile Organic Compounds [J]. FOOD SCIENCE, 2026, 47(5): 404-410.
[14]	ZHU Peiyi, XIE Wenjie, ZHOU Jiandi, LI Zhihui, LAN Yang, XU Yuezheng, PAN Qifeng, YE Xingqian, TIAN Jinhu. Effects of Different Treatments on the Stability and Quality of Chinese Yellow Rice Wine (Huangjiu) [J]. FOOD SCIENCE, 2026, 47(5): 241-256.
[15]	WANG Jin, TANG Yajie, ZHANG Lili, WANG Rui, SUN Quancai. Research Progress in the Analysis and Detection of Peanut Allergens in Foods: From Traditional Methods to Novel Biosensors [J]. FOOD SCIENCE, 2026, 47(4): 1-16.

Study on Quantitative Detection of Glyphosate-resistant Genetically Modified Soybean Powder by Real-time Fluorescence PCR Method

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments