芝麻酱成分真实性的PCR定性检测

Authentic test of sesame paste by PCR method

食品原料成分的真实性检验是食品标签管理、食品监管和食品质量控制的基本技术保障。为检测芝麻酱成分的真实性,根据编码芝麻的特异蛋白2SAlbumin的基因序列设计引物,用PCR方法检测购自超市的17个芝麻酱样品中的芝麻特异性内源基因,发现其中14个样品含有芝麻成分、3个不含芝麻成分。同时用PCR方法检测了这17个芝麻酱样品中的花生、大豆、葵花籽、水稻、玉米等成分,发现11个样品中含有花生成分,6个样品中含有大豆成分,2个样品中含有葵花籽成分,所有样品均不含水稻、玉米成分。为芝麻酱中芝麻成分的真实性检验提供了检测方法。应用该方法对芝麻酱的真实性进行检验,国内外未见报道。

Adulteration in food is normally done either for financial purpose or due to lack of social responsibility. Supervision and inspection of food adulteration are closely related to food safety and public health. PCR method for qualitatively detecting sesame ingredients in sesame paste products was studied. Primers were designed to detect sesame endogenous gene 2S Albumin in this assay. Moreover, peanut, soy, sunflower, rice and corn species-specific genes were analyzed in 17 sesame paste products. The results showed that sesame ingredients was detected in 14 of 17 samples, peanut ingredients was detected in 11 samples, sunflower ingredients was detected in 2 samples, soy ingredients was detected in 6 samples. There were no rice and corn ingredients detected in 17 samples. Therefore, this method could be used for inspecting adulteration of sesame paste products. Currently, no report has been made for testing of authenticity of sesame pastes.