Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for detecting Papaver somniferum L component in food seasoning

A technology for the detection of food condiments and ingredients, which can be used in the determination/inspection of microorganisms, biochemical equipment and methods, etc., and can solve problems such as addiction.

Active Publication Date: 2014-01-01
INSPECTION & QUARANTINE TECH CENT SHANDONG ENTRY EXIT INSPECTION & QUARANTINE BUREAU
View PDF0 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding poppies to food tastes delicious, but it is easy to become addicted after excessive consumption

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for detecting Papaver somniferum L component in food seasoning
  • Method for detecting Papaver somniferum L component in food seasoning
  • Method for detecting Papaver somniferum L component in food seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Detect poppy shells purchased from traditional Chinese medicine stores as follows, using corn flour as the negative control of the experiment:

[0027] Including 1×PCR Master Mix (containing hot-start Taq DNA polymerase, magnesium chloride, dNTP), 400nmol / L upstream and downstream primers, 1.25μL SYBR Green fluorescent dye; upstream primer CODM F: 5'-gctaaactcacgcttgcagaaa-3'; downstream Primer CODM R: 5'-gttacagacgcaccaatattattcaac-3';

[0028] Follow the procedure below for testing:

[0029] (1) Extraction of DNA from the sample to be tested

[0030] A. Weigh 1.00g of the pretreated sample to be tested into a 50mL centrifuge tube; weigh 2.00-4.00g of the semi-solid sample and liquid sample into a 50mL centrifuge tube.

[0031] B. Add 10 mL of CTAB extraction buffer preheated at 65°C and RNase A enzyme (to make the final concentration 10 μg / mL), incubate at 65°C for 30 minutes after inverting and mixing, and invert and mix the centrifuge tube 2 to 3 times during the ...

Embodiment 2

[0046] The artificially added samples of poppy and hot pot seasoning purchased from supermarkets were tested as follows:

[0047] Including 1×PCR Master Mix (containing hot-start Taq DNA polymerase, magnesium chloride, dNTP), 400nmol / L upstream and downstream primers, 1.25μL SYBR Green fluorescent dye; upstream primer CODM F: 5'-gctaaactcacgcttgcagaaa-3'; downstream Primer CODM R: 5'-gttacagacgcaccaatattattcaac-3';

[0048] Follow the procedure below for testing:

[0049] (1) Extraction of DNA from the sample to be tested

[0050] A. Weigh 1.00g of the pretreated sample to be tested into a 50mL centrifuge tube; weigh 2.00-4.00 of the semi-solid sample and liquid sample into a 50mL centrifuge tube.

[0051] B. Add 10 mL of CTAB extraction buffer preheated at 65°C and RNase A enzyme (to make the final concentration 10 μg / mL), incubate at 65°C for 30 minutes after inverting and mixing, and invert and mix the centrifuge tube 2 to 3 times during the period; 12000g Centrifuge for...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to a detection technology of a botanical component, and concretely relates to a method for detecting a Papaver somniferum L component in a food seasoning through a real-time fluorescent PCR technology. Reagents used in the method comprise a PCR amplification reaction solution, an upstream primer CODM F:5'-GCTAAACTCACGCTTGCAGAAA-3' and a downstream primer CODM R:5'-GTTACAGACGCACCAATATTATTCAAC-3'. The method for detecting the Papaver somniferum L component in the food seasoning comprises the following steps: extracting product DNA, carrying out real-time fluorescent PCR amplification of specific gene of Papaver somniferum L, and analyzing amplification results by using fluorescent quantitative PCR instrument random software to carry out result determination. The method has the advantages of fastness, strong specificity, high sensitivity, simple operation and low cost.

Description

technical field [0001] The invention belongs to the detection technology of plant source components, in particular to a detection method for detecting poppy components in food condiments with real-time fluorescent PCR technology. Background technique [0002] Poppy (Papaver somniferum L) is a biennial herbaceous plant of the Papaveraceae family. Native to Asia Minor, India and Iran. There is a small amount of cultivation in drug plantations in some areas of our country. [0003] Poppy shell contains a small amount of morphine (Morphine), codeine (Codeine), thebaine (Thebaine), narcotine (Narcotine), papaverine (Narcotoline) and papaverine (Papaverine); it also contains about 2.4% polysaccharides 10% lactose, 6% arabinose, 6% xylose, 4% rhamnose, 60% lacturonic acid, 4-0-methylglucuronic acid can be obtained by hydrolysis 4%, trace amounts of fucose (Fucose), 2-0-methylfucose (2-0-Methylfucose), 2-0-methylxylose (2-0-Methylxylose) and glucuronic acid (G- tucuronic acid), ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12Q1/68
CPCC12Q1/686C12Q2561/113C12Q2563/107C12Q2531/113
Inventor 高宏伟孙敏林超刘彩霞
Owner INSPECTION & QUARANTINE TECH CENT SHANDONG ENTRY EXIT INSPECTION & QUARANTINE BUREAU