고추다대기 혼입 불량고춧가루 판별법 개발

서지정보

· 발행기관 : 한국식품위생안전성학회
· 수록지 정보 : 한국식품위생안전성학회지 / 27권 / 2호
· 저자명 : 박용춘, 임지영, 김미라, 박영은, 임잔디, 황초롱, 김규헌, 이재황, 조태용, 이화정, 이상재, 한상배

목차

ABSTRACT
서 론
재료 및 방법
시약 및 시료 구입
시료의 전처리
유전자 추출 및 WGA 키트 사용
Polymerase Chain Reaction (PCR) 반응액 조성 및 반응조건
결 과
전처리법에 따른 유전자추출 효율 검토
추출 유전자 증폭을 위한 WGA 키트의 적용성 검토
고 찰
감사의 말
요 약
참고문헌

영어초록

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.

참고자료

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