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KMID : 0881720120270020182
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 2 p.182 ~ p.187
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Identification of Faulty Red Pepper Powder Containing Seasoned Red-pepper Sauce
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Park Yong-Chjun
Lim Ji-Young
Kim Mi-Ra
Park Young-Eun
Lim Jan-Di
Hwang Cho-Rong
Kim Kyu-Heon
Lee Jae-Hwang
Cho Tae-Yong
Lee Hwa-Jung
Lee Sang-Jae
Han Sang-Bae
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Abstract
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In this study, the experimental method has been investigated using molecular biological way to identify raw materials from seasoned red-pepper sauce which is one of the most popular spices in Korea. 6 kinds of seasoned red-pepper sauces were chosen as a sample containing chilli pepper, garlic, onion as a major ingredient and species specific primers were used for the identification of the raw material of processed food. Selected samples were pre-treated to remove salt (samples were washed with distilled water 3~4 times for desalting), after that, to amplify the extracted genes, whole genome amplification (WGA) kit was performed. Afterwards, PCR products were confirmed through the electrophoresis. As a result, 102, 180, 280 bp of specific PCR products were confirmed for each major ingredients such as chilli pepper, garlic, onion. From this study, the gene extraction method was validated for the identification of ingredients from the spices and it would be applied to distinction of low quality chilli pepper powder including seasoned red-pepper sauce illegally.
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KEYWORD
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PCR (Polymerase Chain Reaction), faulty red pepper powder, seasoned red-pepper sauce
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