Kompetitive Allele Specific PCR (KASP) for the Qualification and Quantification of Malt Varieties

doi:10.7506/spkx1002-6630-201824048

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (24): 322-326.doi: 10.7506/spkx1002-6630-201824048

• Safety Detection • Previous Articles Next Articles

Kompetitive Allele Specific PCR (KASP) for the Qualification and Quantification of Malt Varieties

JIANG Peiji1,2, WANG Deliang2, XU Dongdong3, HUANG Chengxue2, GUO Ganggang3, LUAN Chunguang2,*, PU Biao1,*

(1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China;2. China National Research Institute of Food and Fermentation Industries, Beijing 100015, China;3. Institute of Crop Science, Chinese academy of Agricultural Sciences, Beijing 100081, China)

Received:2018-12-25 Revised:2018-12-25 Online:2018-12-25 Published:2018-12-17

Abstract

Abstract: In this study, 4 single nucleotide polymorphisms (SNPs) were screened out and identified by sequencing for the discrimination of 7 malt varieties. Furthermore, discrimination profiles were also established using SNP based kompetitive allele specific PCR (KASP) assay. Quantitative analysis of known mixed samples was carried out using the KASP assay with a relative error less than 3% between the measured and actual values. The KASP assay is useful for the enrichment of malt SNP fingerprint database.

Key words: malt, kompetitive allele specific PCR (KASP), qualitative detection, quantitative determination

CLC Number:

TS261

JIANG Peiji, WANG Deliang, XU Dongdong, HUANG Chengxue, GUO Ganggang, LUAN Chunguang, PU Biao. Kompetitive Allele Specific PCR (KASP) for the Qualification and Quantification of Malt Varieties[J]. FOOD SCIENCE, 2018, 39(24): 322-326.

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Kompetitive Allele Specific PCR (KASP) for the Qualification and Quantification of Malt Varieties

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