1种检测橄榄油掺假的新方法——PCR-CE-SSCP法

A New Method for Detecting Olive Oil Authentication-PCR-CE-SSCP Method

橄榄油真伪鉴别问题一直是食品真伪鉴别及食品安全的难题。试验以橄榄和其它6种常见油料为主,建立了PCR-CE-SSCP法鉴定橄榄油真伪的新方法。通过利用自行设计的uni4通用引物,用常规PCR对叶绿体上一段71bp大小基因进行扩增,并用基因分析仪分析得出7种油料的SSCP图谱,结果表明,采用PCR-CE-SSCP法能够区分橄榄及其它6种常见油料,可用于橄榄油真伪鉴别。

Olive oil authentication has always been a hard task for the food authentication and food safety. In this study, a new method for olive oil authentication was established-PCR-CE-SSCP method using olive oil and six common oils as test material. Short fragment （71bp） of the chloroplast gene was amplified by the routine polymerase chain reac- tion （PCR） and analyzed by single strand conformation polymorphism （SSCP） to get species-specific patterns. It showed that olive, rapeseed, corn, sunflower, soybean, peanut, and sesame all expressed specific SSCP patterns, and this PCR-CE-SSCP method distinctly can olive oil and other six common oils differentiate between and maybe used in olive oil authentication.