食品工业科技2011，Vol.32Issue(6)：407-409,413,4.
复合调味粉中罂粟成分的PCR检测方法
A new method for PCR detection of Papaver somniferum in mixed seasoning powder
刘洋 1严罗美 1曹程明1
作者信息
- 1. 上海市质量监督检验技术研究院,上海200233
- 折叠
摘要
Abstract
A method of PCR was built to detect Papaver somniferum ingredient in mixed seasoning powder.Primers were selected through testing on DNA samples extracted from different seasoning spices and confirmed by sequencing of PCR products.The threshold of detection was 0.1％, Papaver somniferum ingredient in mixed seasoning powder and the sensitivity of detection was 10pg Papaver somniferum DNA.This practical method could be applied to detect Papaver somniferum in mixed seasoning powder,and provided reference for other Papaver somniferous related studies.关键词
复合调味粉/罂粟/聚合酶链式反应Key words
mixed seasoning powder/ Papaver somniferum/ polymerase chain reaction (PCR)分类
轻工纺织引用本文复制引用
刘洋,严罗美,曹程明..复合调味粉中罂粟成分的PCR检测方法[J].食品工业科技,2011,32(6):407-409,413,4.
