Application of DNA Barcoding in Detection of Starch Adulteration

doi:10.7506/spkx1002-6630-20180611-159

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (16): 281-285.doi: 10.7506/spkx1002-6630-20180611-159

• Safety Detection • Previous Articles Next Articles

Application of DNA Barcoding in Detection of Starch Adulteration

CHEN Jia, WANG Shuang, ZHOU Wei, ZHANG Yan, SANG Yaxin

1. College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, China; 2. Shandong Institute of Standardization, Jinan 250000, China; 3. Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang 050071, China

Online:2019-08-25 Published:2019-08-26

Abstract

Abstract: This study reported on the application of plant DNA barcoding technique to detect adulteration of starch and starch products. Genomic DNA samples were extracted from alfalfa, potato, cassava, sweet potato and maize and were used as templates for PCR amplification with the universal primers ITS2, matK, rbcL and trnH-psbA. The sequences were aligned using the basic local alignment search tool (BLAST) with those deposited in the GenBank database. The identification abilities of 4 DNA fragments were compared by success rate. Five starch samples and 4 vermicelli samples we collected were detected using the group of ITS2 + trnH-psbA with higher efficiency.

Key words: DNA barcoding, starch, vermicelli, adulteration detection

CLC Number:

TS237

CHEN Jia, WANG Shuang, ZHOU Wei, ZHANG Yan, SANG Yaxin. Application of DNA Barcoding in Detection of Starch Adulteration[J]. FOOD SCIENCE, 2019, 40(16): 281-285.

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Application of DNA Barcoding in Detection of Starch Adulteration

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