Detection of genetically modified maize in food using polymerase chain reaction
2002
Stefanovicova, A. | Kuchta, A. | Siekel, P. (Vyskumny Ustav Potravinarsky, Bratislava (Slovak Republic)))
The article deals with a method based upon the polymerase chain reaction (PCR) for the detection of Bt 176 maize in food. The method involves the isolation of DNA using CTAB (cetyltrimethylammonium bromide), determination of the quality of the isolated DNA by the amplification of the gene encoding invertase (beta-fructofuranosidase; EC 3.2.1.26), and PCR oriented to the gene construct characteristic for Bt 176 maize. When the method was validated with reference materials, 0.1% of Bt 176 maize was reproducibly detected. When the optimized method was used for the analysis of food products, Bt 176 maize was detected in instant maize pap, corn flakes, musli and in bakery products. It was possible to reduce the time of analysis by using the two primer pairs together in a duplex PCR
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