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

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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)

ジャーナルフリー早期公開

論文ID: 80237

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

この記事には本公開記事があります。

The final version of this article is now available: Vol. 72 (2008) , No. 8 p.2228

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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