通过定性和实时定量 PCR 分析鉴定商业产品中的 Cinnamomum verum(锡兰肉桂)真伪

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Priya Rana, Meng-Shiou Lee, Shyang-Chwen Sheu
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引用次数: 0

摘要

肉桂(Cinnamomum zeylanicum 或 Ceylon cinnamon)是一种芳香药用植物,常用作烹饪香料和各种草药商品。日益增长的需求和较高的经济价值使肉桂很容易成为其同类植物的替代品。本研究旨在开发高度特异性的定性 PCR 和定量实时 PCR(qPCR)方法,以鉴定和定量含肉桂食品中的朱砂。该方法以 C. verum 的 ITS2-26S rRNA 区域为目标,表现出可接受的性能标准和低至 1.24 ng 的灵敏度。此外,该 qPCR 方法还采用了二元样品混合物,跨越了掺假物种(决明子)中朱砂的线性动态范围(100% 至 1%,w/w)。利用盲样混合物有效评估了定量方法的准确性(- 8.67% 至 -20.69%)。应用所开发的方法分析了 10 种商业肉桂产品,这些产品反映了用成本较低的相关植物品种完全或部分替代成本较高的桂皮的做法。总之,所建立的方法具有特异性,不仅能检测肉桂产品,还能对其进行定量,从而为含肉桂食品的鉴定提供了准确而有力的工具。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Authentication of Cinnamomum verum (Ceylon cinnamon) in commercial products by qualitative and real-time quantitative PCR assays

Authentication of Cinnamomum verum (Ceylon cinnamon) in commercial products by qualitative and real-time quantitative PCR assays

Cinnamomum verum (Cinnamomum zeylanicum or Ceylon cinnamon) is an aromatic medicinal plant, popularly used as a culinary spice and in various herbal commodities. The increasing demand and high economic value make C. verum a vulnerable target of substitution by its allied plant species. The present study is aimed at developing highly specific qualitative PCR and quantitative real-time PCR (qPCR) methods to authenticate and quantify C. verum in cinnamon-containing food products. The method targeted the ITS2-26S rRNA region of C. verum, demonstrating acceptable performance criteria and a sensitivity down to 1.24 ng. Moreover, the qPCR method was developed employing binary sample mixtures, spanning the linear dynamic range (100 to 1%, w/w) of C. verum in an adulterant species (C. cassia). The trueness (− 8.67 to − 20.69%) of the quantitative approach was effectively evaluated using blind sample mixtures. The developed method was applied to analyze 10 commercial cinnamon products, which reflected the practice of both complete and partial substitution of the higher-cost C. verum with its related, lower-cost plant species. In conclusion, the established method with specificity could not only detect but also quantify C. verum products, thus providing an accurate and powerful tool for the authentication of cinnamon-containing foods.

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来源期刊
European Food Research and Technology
European Food Research and Technology 工程技术-食品科技
CiteScore
6.60
自引率
3.00%
发文量
232
审稿时长
2.0 months
期刊介绍: The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
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