Detection of Genetically Modified Ingredient in Vermicelli

Abstract

Abstract: Comparison of different kits and different methods indicates that DNA with high purity and high yield can be extracted from vermicelli by the modified CTAB method. After optimizing experimental parameters, a real time PCR assay for detecting the genetically modified ingredient in the vermicelli was developed with CaMV35S, FMV35S, nos, nptⅡ, pat and bar genes as detective genes. This method is proved to be sensitive and specific, which is helpful to the exportation of vermicelli and supervision of genetically modified (GM) food.

Key words: vermicelli, genetically modified food, DNA extraction, real time PCR

SUN Min, SU Zhi-Ping, LIANG Cheng-Zhu, ZHENG Xiao-Long, GAO Hong-Wei, XU Biao, ZHU Lai-Hua. Detection of Genetically Modified Ingredient in Vermicelli[J]. FOOD SCIENCE, 2008, 29(6): 230-233.

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Detection of Genetically Modified Ingredient in Vermicelli

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