Detection of walnut residues in processed foods by polymerase chain reaction.

نویسندگان

  • Takeo Yano
  • Yumiko Sakai
  • Kohji Uchida
  • Yoshiki Nakao
  • Kimie Ishihata
  • Shigeru Nakano
  • Toshihiro Yamada
  • Shinobu Sakai
  • Atsuo Urisu
  • Hiroshi Akiyama
  • Tamio Maitani
چکیده

A sensitive qualitative detection method for walnut (Juglans regia) using polymerase chain reaction (PCR) was developed. For detection of walnuts with high specificity, the primer pair WAL-F/WAL-R was designed based on walnut matK genes. Trace amounts of walnuts in commercial food products can be qualitatively detected using this method.

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عنوان ژورنال:
  • Bioscience, biotechnology, and biochemistry

دوره 71 7  شماره 

صفحات  -

تاریخ انتشار 2007