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Method and device for detecting transgenic ingredients in food

A detection method and detection device technology, applied in measuring devices, analytical materials, biological testing, etc., can solve problems such as low efficiency, slow results, cumbersome protein detection methods, etc., and achieve high efficiency, fast detection, and easy operation.

Active Publication Date: 2015-04-29
通标标准技术服务有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The detection of protein level is mainly based on the immunological method of antigen-antibody interaction, and the qualitative and quantitative detection of specific proteins expressed by exogenous target genes in transgenic plants and their products, the results are relatively more accurate and more reliable , but the current protein detection methods such as Elisa and Western are relatively cumbersome and the results are slow
Especially in customs and other import and export parts, the detection of genetically modified ingredients is very cumbersome and inefficient

Method used

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  • Method and device for detecting transgenic ingredients in food
  • Method and device for detecting transgenic ingredients in food

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Embodiment Construction

[0026] The present invention will be further described in detail below in conjunction with the accompanying drawings, so that those skilled in the art can implement it with reference to the description.

[0027] Nuclei isolation buffer: 0.25M sucrose, 18mM PIPES (pH6.8), 5mM MgCl 2 , 60mM KCl, 15mM NaCl, 1mM CaCl 2 , 1.0% Triton X-100, 1 mM PMSF (protease inhibitors are added now). Prepare freshly and store at 4°C.

[0028] Nuclei lysis buffer: 50 mM HEPES (pH7.5), 150 mM NaCl, 1 mM EDTA, 1.0% SDS, 0.1% sodium choloxycholate, 1.1% TritonX-100, 1 μg / mL pestatinA and 1 μg / mL aprotinin (protease inhibitor Add now). Prepare freshly and store at 4°C.

[0029] TBST buffer: 12.114g Tris base, adjust pH to 7.5, 16.332gNaCl, 1M1Tween-20, add water to 1L.

[0030] DAB Horseradish Peroxidase Chromogenic Kit was purchased from Biyuntian, the product number is P0202.

[0031] The invention provides a method for detecting genetically modified ingredients in food. The sample detected b...

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Abstract

The invention discloses a method for detecting transgenic ingredients in food. The method comprises the steps of step I. extracting total proteins of a raw material; step II. injecting the total protein obtained in the step I into a detection device, and enabling the total protein to pass through the detection device, wherein the detection device comprises a sample feeding device, a plurality of hollow fiber polypropylene films and a first porous plate body, each hollow fiber polypropylene film is provided with a first antibody which is specifically combined with the transgenic protein in an attaching manner, the sample feeding device comprises a second porous plate body and a cone, and two ends of each hollow fiber polypropylene film are respectively fixed on the first porous plate body and the second porous plate body and are respectively communicated with holes in the first and second porous plate bodies; step III. washing; step IV. injecting a second antibody which is specifically combined with the transgenic protein and provided with marks into sample feeding holes of the detection device, and enabling the second antibody to pass through the detection device; step V. washing; and step VI, detecting whether the hollow fiber polypropylene film has the mark or not, and correlating the detection result with whether the transgenic ingredient exists in the raw material.

Description

technical field [0001] The invention relates to a detection method and device for genetically modified ingredients in food. Background technique [0002] One or several exogenous genes are transferred to a specific organism through genetic engineering technology, and the corresponding products (polypeptides or proteins) are effectively expressed. This process is called transgenesis. Foods processed from GMOs are genetically modified foods. According to the different sources of genetically modified food, it can be divided into plant genetically modified food, animal genetically modified food and microbial genetically modified food. Genetically modified food has many advantages: it can increase crop yield; it can reduce production cost; it can enhance the ability of crops to resist insect pests and viruses; it can improve the storability of agricultural products. The safety evaluation of GMOs is the prerequisite for the marketization and commercialization of GMOs and their p...

Claims

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Application Information

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IPC IPC(8): G01N33/68
CPCG01N33/6827
Inventor 申屠献忠
Owner 通标标准技术服务有限公司
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