Development and validation of a novel real-time PCR method for the detection of celery (Apium graveolens) in food

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• 作者：Magdalena Fuchs^a ; ^b ; Margit Cichna-Markl^a ; ^{margit.cichna@univie.ac.at"" rel=""nofollow} ; Rupert Hochegger^b
• 关键词：Celery ; Apium graveolens ; Food allergen ; Real-time PCR
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：1 January 2012
• 年：2012
• 卷：130
• 期：1
• 页码：189-195
• 全文大小：226 K

文摘

The paper presents a novel real-time PCR method allowing the detection of traces of celery (Apium graveolens) in complex food matrices. The method is based on the amplification of a sequence of the gene coding for the Apium graveolens NADPH-dependent mannose-6-phosphate reductase. It allows the detection of three commonly used celery varieties, celery roots (Apium graveolens var. rapaceum), celery stalks (Apium graveolens var. dulce) and leaf celery (Apium graveolens var. secalinum) and does not show any cross-reactivity with 64 biological species, including ten members of the Apiaceae family. The limit of detection, determined by analysing serially diluted celery extracts, is 10 pg celery DNA for all three celery varieties. In spiked model sausages, the LOD is 0.005 % celery. The real-time PCR method was applied to 26 commercial food products. Celery DNA was found in one out of ten samples without any information about the presence of celery.