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KMID : 1024420140180040419
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Food Engineering Progress
2014 Volume.18 No. 4 p.419 ~ p.426
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Development of Species-Specific Primer to Determine the Authenticity of Vegetable Raw Materials in Food
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Kim Kyu-Heon
Kim Young-Sang
Kim Mi-Ra
Lee Ho-Yeon
Jung Yoo-Kyung
Lee Jae-Hwang
Jang Hye-Sook
Park Yong-Choon
Kim Sang-Yub
Choi Jang-Duck
Jang Young-Mi
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Abstract
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In this study, a detection method was developed and optimized using a molecular biological technique to distinguish21 vegetable food raw materials. The genes for the distinction of species in the raw materials were targeted at Inter-nal Transcribed Spacer (ITS) in nucleus and the Maturase K (matK) gene in chloroplasts. The species-specific prim-ers were designed for PCR products around 200 bp for their application to processed products. The amplicon sizefor the following: Winter mushrooms, Shiitakes, Button mushrooms, Lacquer tops, King oyster mushrooms, Oystermushrooms, Chestnuts, Pine nuts, Walnuts, Aloe, Water dropwort, Scallions, Chinese chives, Cucumbers, Horserad-ish, Mustard, Mung beans, Red beans, Guarana, Korean dandelions, and Dandelions were confirmed at 166 bp ~245 bp, respectively. Non-specific PCR products were not detected in similar species by the species-specific primers.The detection method of raw materials developed in this study would be applied to food safety management forthe eradication of adulterated food distribution and protection of consumers’ rights.
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KEYWORD
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Vegetable food raw material, PCR, Species-specific primer, Internal Transcribed Spacer, matK gene
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