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加工食品中の特定原材料検査（小麦）におけるPCR法の検討
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萩野賀世1、松本ひろ子1、牛山博文2、高野伊知郎1
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1東京都健康安全研究センター多摩支所、2東京都健康安全研究センター
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Examination of Allergens(Wheat) in Processed Foods by PCR Method
Kayo HAGINO1 Hiroko MATSUMOTO1 Hirofumi USHIYAMA2 Ichirou TAKANO1
1 Tama Branch InstituteTokyo Metropolitan Institute of Public Health 2 Tokyo Metropolitan Institute of Public Health
We tested of allergic substances (wheat) in a processed food on the market without the indication of having used wheat in 2005 fiscal year and 2006 fiscal year. We detected over 10μg/g of wheat protein from eight samples of 73samples in domestic products and imported products by ELISA screening method. However on processed food such as a fried snack a retort-pouched food and a fermented food DNA of ingredients in them had damaged by heat pressure and fermentation we couldn’t detect the wheat DNA by using notified PCR method. Then we tried to develop DNA extraction method and modified PCR method. Therefore wheat DNA in processed food was able to be detected by improved method.
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特定原材料 , 小麦 , 酵素免疫測定法 , PCR法 , DNA抽出法 , 加工食品 , |
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[PDF (302.1K)]
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第6巻 , 第1号 , (pp.36-42)
