Affiliation

• ¹Food Safety R&D Department, China National Research Institute of Food & Fermentation Industries, Beijing, China
• ²Technical Management Department, Red Bull Vitamin Drink CO., LTD, Beijing, China

Corresponding Author

Xiu Liu, China National Research Institute of Food & Fermentation Industries (CNRIFFI), No.24 Jiu Xian QiaoZhong Road, Chaoyang District, Beijing, China, Tel: +86-10-5321-8228/ Fax: +86-10-5321-8230; E-mail: xiuliu1979@163.com

Citation

Liu, X., et al. Detection of Mandarin in Orange Juice Beverage by SNP-based PCR-RFLP-CE Assay. (2017) J Food Nutr Sci 4(2): 117- 121.

Copy rights

© 2017 Liu, X. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.

Keywords

Abstract

  In this work, a new method that combines the use of SNP together with PCR, RFLP and Capillary Gel Electrophoresis (CE) is developed and applied to the detection of mandarin in orange juice beverage. The SNP loci in TrnL-trnF gene of different orange varieties and mandarin varieties was utilized to select the appropriate restriction enzyme digestion, digestion products were detected by CE, the assay was relatively with a limit of detection of 5% v/v. In addition, this study finally acquired a relatively better linear relationship between concentration of the fragment and the adulterated ratio in the initial quantitative analysis.