Quantitative Analysis of Genetically Modified Soybean in Processed Foods Using Real-time PCR

실시간중합효소연쇄반응을 이용한 유전자변형 콩 가공식품의 정량분석

  • Published : 2004.10.31

Abstract

Qualitative and quantitative PCR methods were performed to examine detection and quantitation of epsps inserted into genetically modified soybean (GMS) in processed foods, soy milk, tofu, and biji (soybean curd residue). Using PCR amplification to produce two (121 and 330 bp) epsps in GMS, detection limits of GMS in soy milk, tofu, and biji containing 0.01% GMS were measured. For quantitative detection, test samples containing 1, 3, and 5% GMS were measured by real-time PCR method. Results show real-time PCR method is applicable to detect GMS quantitatively in processed foods.

Keywords

EPSPS;genetically modified soybean;PCR;TaqMan7700;quantitative PCR

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