National Science Library, Chinese Academy of Sciences
  登录 机构网站 ENGLISH
您当前的位置是:首页->详细浏览

期刊名称: Food Chemistry
Volume:158    Page:245-254
ISSN:0308-8146

High resolution melting (HRM) analysis of DNA – Its role and potential in food analysis期刊论文

作者: Druml Barbara Cichna-Markl Margit
DOI:10.1016/j.foodchem.2014.02.111

服务链接:
页码: 245-254
被引频次: 66
出版者: Elsevier Ltd,ELSEVIER SCI LTD,Elsevier B.V
期刊名称: Food Chemistry
ISSN: 0308-8146
语言: English
摘要: DNA based methods play an increasing role in food safety control and food adulteration detection. Recent papers show that high resolution melting (HRM) analysis is an interesting approach. It involves amplification of the target of interest in the presence of a saturation dye by the polymerase chain reaction (PCR) and subsequent melting of the amplicons by gradually increasing the temperature. Since the melting profile depends on the GC content, length, sequence and strand complementarity of the product, HRM analysis is highly suitable for the detection of single-base variants and small insertions or deletions. The review gives an introduction into HRM analysis, covers important aspects in the development of an HRM analysis method and describes how HRM data are analysed and interpreted. Then we discuss the potential of HRM analysis based methods in food analysis, i.e. for the identification of closely related species and cultivars and the identification of pathogenic microorganisms.
相关主题: Genetically modified organisms (GMO), Pathogenic microorganisms, High resolution melting (HRM), Adulteration, Species identification, Food, QUANTITATIVE DETECTION, MICROSATELLITE, QUANTIFICATION, FOOD SCIENCE & TECHNOLOGY, ALLERGEN, RIBOSOMAL-RNA, IDENTIFICATION, REAL-TIME PCR, NUTRITION & DIETETICS, BARCODES, CURVE, CHEMISTRY, APPLIED, DETECT, DNA - chemistry, Food Analysis - methods, Food Contamination, Organisms, Genetically Modified, Sequence Analysis, DNA - methods, Food Safety - methods, Polymerase Chain Reaction - methods, Genetic research, Analysis, DNA,

相关文献推荐:

问图书管理员更多图书管理员

学科咨询馆员
学科馆员

电话:
邮件:
问图书馆员

图标说明

在线获取原文 原文传递 详细信息 图书在架状态 图书馆际互借 问图书馆员

常见问题

图书馆开放时间 图书馆位置 借阅要求 您在使用中发现的任何错误,都可以向我们 【报告错误】,非常感谢!

作者信息:×