Strawberry and Raspberry Fruit Differentiation Using the Agilent CE 2100 Bioanalyzer

Food authenticity is an important and rapidly expanding area that requires development of molecular approaches to help avert fraudulent replacement of expensive food ingredients, and to ensure correct ingredient levels are present in prepacked foods. We report here on the development of a method that uses polymerase chain reaction (PCR) and the DNA 1000 chip to distinguish between DNA derived from the fruits of strawberry and raspberry. Using this approach, characteristic profiles from strawberry and raspberry DNA are generated on the Agilent 2100 capillary electrophoresis system, which may prove useful in food authentication studies. Author Malcolm Burns, Rebecca Sanders, and Amy Burrell Bio-Molecular Innovation Team, LGC, Queens Road, Teddington Middlesex, TW11 0LY UK Application Note