Identification of mung bean components in food by real-time fluorescence quantitative PCR

doi:10.14088/j.cnki.issn0439-8114.2023.09.022

Abstract

Abstract: By designing and screening primer and probe combinations, the real-time fluorescence quantitative PCR（qPCR） reaction system was optimized, and the qPCR method was established to identify the source components of mung bean, and its accuracy was verified. The results showed that the combination of primers and probes screened had good specificity. By optimizing the final concentration and annealing temperature, the optimal qPCR reaction conditions were obtained, and the amplification efficiency could reach 100.3%. The detection limit and quantification limit of mung bean were 0.05% and 0.1%, respectively. In practice, the quantitative deviation and relative standard deviation of simulated samples and commercial samples were less than 25%. The established real-time fluorescence quantitative PCR method could specifically identify and quantify mung bean components in food, with high accuracy.

Key words: food, mung bean components, real-time fluorescence quantitative PCR, quantitative detection

CLC Number:

TS214.9

WANG Cheng, XU Shi-yong, LI Na, WANG Ya-si, CHEN Rui, LAN Qing-kuo, WANG Yong, ZHAO Xin. Identification of mung bean components in food by real-time fluorescence quantitative PCR[J]. HUBEI AGRICULTURAL SCIENCES, 2023, 62(9): 119-123.

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