环介导等温扩增技术快速检测植物蛋白饮料中大豆成分

Rapid detection of soybean components in vegetable protein beverages by loop-mediated isothermal amplification

中文关键词:  环介导等温扩增法  植物蛋白饮料  大豆成分

英文关键词:lood-mediated isothermal amplification  vegetable protein beverages  soybean components

中文摘要:

      目的 建立环介导等温扩增法(loop-mediated isothermal amplification, LAMP)快速检测植物蛋白饮料中大豆成分的技术方法。方法 根据大豆Lectin基因保守序列, 设计大豆成分环介导等温扩增检测特异性引物和反应体系, 对方法特异性、灵敏度和稳定性进行测试, 并以实时荧光聚合酶链反应(polymerase chain reaction, PCR)方法为参比方法, 对32种植物蛋白饮料进行检测应用验证。结果 本研究建立的LAMP方法特异性强, 32种植物成分中除了大豆外, 其他均未发生扩增, 稳定性好, 相对标准偏差(relative standard deviation, RSD)为6.05%, 最低检出限为0.1%(以质量分数计)。通过参比方法验证, 方法特异性和灵敏度为100%, 不存在假阳性和假阴性。结论 本研究建立的LAMP技术快速检测植物蛋白饮料大豆成分的方法具有操作简单、快速准确、检测成本低等优点, 可为植物蛋白饮料大豆成分掺杂掺假提供一种快速检测方法。

英文摘要:

      Objective To establish a rapid method for soybean components in vegetable protein beverages by loop-mediated isothermal amplification (LAMP). Methods According to the conservative sequence of soybean Lectin gene, the specific primers and reaction system for loop-mediated isothermal amplification of soybean components were designed to test the method specificity, sensitivity and stability, and the real-time fluorescent polymerase chain reaction (PCR) method was used as the reference method for the detection and application verification of 32 vegetable protein beverages. Results The LAMP method established in this study was specific, and none of the 32 plants components except soybean was amplified, and the stability of the LAMP method was good, with the relative standard deviation (RSD) of 6.05% and the minimum detection limit of 0.1% (by mass fraction). The specificity and sensitivity of the method were 100% as verified by the reference method, and there were no false positives and false negatives. Conclusion The LAMP technology established in this study has the advantages of simple operation, rapidity and accuracy, low detection cost, and can provide a rapid detection method for adulteration of soybean components in vegetable protein beverages.