Real-Time PCR Assays for the Quantitation of rDNA from Apricot and Other Plant Species in Marzipan
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- 作者：Ilka Haase ; Philipp Br眉ning ; Reinhard Matissek ; Markus Fischer
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：April 10, 2013
- 年：2013
- 卷：61
- 期：14
- 页码：3414-3418
- 全文大小：219K
- 年卷期：v.61,no.14(April 10, 2013)
- ISSN：1520-5118
文摘
Marzipan or marzipan raw paste is a typical German sweet which is consumed directly or is used as an ingredient in the bakery industry/confectionery (e.g., in stollen) and as filling for chocolate candies. Almonds (blanched and pealed) and sugar are the only ingredients for marzipan production according to German food guidelines. Especially for the confectionery industry, the use of persipan, which contains apricot or peach kernels instead of almonds, is preferred due to its stronger aroma. In most of the companies, both raw pastes are produced, in most cases on the same production line, running the risk of an unintended cross contamination. Additionally, due to high almond market values, dilutions of marzipan with cheaper seeds may occur. Especially in the case of apricot and almond, the close relationship of both species is a challenge for the analysis. DNA based methods for the qualitative detection of apricot, peach, pea, bean, lupine, soy, cashew, pistachio, and chickpea in marzipan have recently been published. In this study, different quantitation strategies on the basis of real-time PCR have been evaluated and a relative quantitation method with a reference amplification product was shown to give the best results. As the real-time PCR is based on the high copy rDNA-cluster, even contaminations <1% can be reliably quantitated.