Specific Detection of Buckwheat Residues in Processed Foods by Polymerase Chain Reaction

Hirohito YAMAKAWA; Hiroshi AKIYAMA; Yumi ENDO; Kiyoko MIYATAKE; Shinobu SAKAI; Kazunari KONDO; Masatake TOYODA; Atsuo URISU; Reiko TESHIMA

doi:10.1271/bbb.80237

Food & Nutrition Science Notes

Specific Detection of Buckwheat Residues in Processed Foods by Polymerase Chain Reaction

Hirohito YAMAKAWA, Hiroshi AKIYAMA, Yumi ENDO, Kiyoko MIYATAKE, Shinobu SAKAI, Kazunari KONDO, Masatake TOYODA, Atsuo URISU, Reiko TESHIMA

著者情報

キーワード: food allergy, buckwheat, Fagopyrum esculentum, Fagopyrum tataricum, polymerase chain reaction (PCR)

ジャーナルフリー

2008 年 72 巻 8 号 p. 2228-2231

DOI https://doi.org/10.1271/bbb.80237

View "Advance Publication" version (August 7, 2008).

詳細

抄録

A specific and qualitative detection method for buckwheat in foods using the polymerase chain reaction (PCR) was developed. Trace amounts of buckwheat in commercial food products were qualitatively detected by this method. It should be reliable for detecting buckwheat residues in processed foods and practical for monitoring the labeling system for allergenic food materials.

責任著者(Corresponding author)

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