Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/89810
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dc.contributor蔡碩文zh_TW
dc.contributor.authorLing-Yu Yangen_US
dc.contributor.author楊亮渝zh_TW
dc.contributor.other食品暨應用生物科技學系所zh_TW
dc.date2015zh_TW
dc.date.accessioned2015-12-08T07:22:21Z-
dc.date.available2015-12-08T07:22:21Z-
dc.identifier.citation古子賢(2015),食品中木瓜、花生油、芝麻油、苦茶油分子檢測方法之開發與應用。 衛福部-食品中植物性成份檢驗方法-花生成份之定性檢驗修正總說明,部授食字第102195039號 衛福部-含有致過敏性成份其食品原料及其製品之參考指引,102。 劉廷航.王美琪.曾志正(2007),芝麻種子油體和蛋白質體基礎研究及生物技術之應用。 王美琪(2006),芝麻主要過敏原,11S球蛋白和2S清蛋白儲存蛋白之基因家族選殖 林怡華(2010),台灣傳統榨油(油車間)發展之研究~以沙鹿鎮為例。 林偉如.李敏雄.蘇南維(2011),食用油混摻檢測方法之介紹。 S.Mustrop.C.Engdahl-Axelsson. Detection of celery(Apium graveolens), mustard(Sinapis alba, Brassica juncea, Brassica nigra) and sesame (Sesamum indicum) in food by real-time PCR. Eur Food Res Technol(2008) 226:771-778 A. Rayani.,F.D. Nayeri (2014), An improved method for extraction of high-quality total RNA from oil seeds. F.Luber, A.Demmel, D.Herbert, A. Hosken, C. Hupfer, I. Huber, U.Busch, K., Engel (2014), Comparative assessment of DNA-based approaches for the quantification of food allergens. Food Chemistry 160(2014)104-111 Short communciaction..Siteia.Parama Intrdeparmental Centre…Detection of plant oil DNA using high resolution melting (HRM) post PCR analysis- A tool for disclosure of olive oil adulteration. Food Chemistry 141 (2013)3820-3826 K.S., G.R.,M.C-M. Development and validation of a duplex real-time PCR method to simultaneously detect potentially allergenic sesame and hazelnut in food. J.Agric Food Chem.2009,57,2126-2134 K.S., M.C-M Development of a real-time PCR method to detect potentially allergenic sesame (Sesamum indicum) in food. J.Agric.Food Chem 2007,55,10540-10547zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/89810-
dc.description.abstract在食用油品中,芝麻油和花生油在食用料理中佔有重大地位。近年來多次商業食用油混油事件,使得傳統油行再次竄起。本實驗將PCR檢驗運用在油品中來檢測DNA存在與否,以得知是否存有標示上所載之芝麻與花生。 樣品取得地點為傳統壓榨油行、商業油品。標準品:花生與芝麻。目標基因:花生為ITS1、芝麻為2S albumin。引子組使用:PF/PR(花生, 181bp)、SesF/SesR(芝麻, 146bp)。以公告之油品DNA萃取方法分別進行油品中花生、芝麻之PCR定性檢測,使用2%電泳瓊膠跑電泳,最後使用UV影像系統照相並分析。 所得結果,花生油無論為風味調合油、冷萃油品或傳統壓榨油,皆可因為內容物有花生之存在得以檢出,但DNA片段也有濃淡之分。芝麻油則有明顯顯著差異。所得芝麻油與花生油DNA片段濃淡或有無,推論可能與萃取方法、儲存方法、製造方法有關。 本實驗目的在於使用PCR方法檢測芝麻油和花生油,藉由100%純油及摻混油品檢測DNA片段是否明顯以及DNA濃度高低,來討論商業油品標示是否正確,進而應用在食用油品之把關。zh_TW
dc.description.abstractIn the oil Products, sesame oil and peanut oil are the important in catering food. In recent years, several commercial oil contaminated event, the traditional oil row spring up again. The experiment will test the use of PCR to detect the DNA in the presence of oil or not, to find out if there are contained in the target of sesame and peanuts. The samples were taken in place of the traditional press line oil and commercial oil. Standard: peanuts and sesame seeds. Target gene: peanut ITS1, sesame 2S albumin. Introduction group uses: PF / PR (peanuts, 181bp), SesF / SesR (sesame, 146bp). DNA extraction method with oil separately announcement PCR peanut and sesame oils qualitative detection, using 2% agar electrophoresis run, and finally the use of UV Fluorescence Imaging System and analyzed. The results, regardless of flavor blending peanut oil, cold press oil extraction of oil or traditional, can be because the contents have been detected in the presence of peanuts, but there are shades of DNA fragments of the points. Sesame oil is obviously significant differences. The resulting DNA fragment shading sesame oil and peanut oil or the presence or absence inference might extraction methods, storage methods, extraction methods. The purpose of this experiment is to use PCR method to detect sesame oil and peanut oil, with 100% oil and mixed oil to detect DNA fragments and DNA concentration is significantly high and low, to discuss commercial oil labeled correctly, and then apply the inspects of food oil products.en_US
dc.description.tableofcontents摘要………………………………………………………………….I Abstract……………………………………………………………..II 目錄……………………………………………………………..…III 第壹章、 前言 一、 關於油車間……………………………………………...1 二、 芝麻油………………………………………………...…8 三、 花生油……………………………………………….…10 四、 聚合酶酵素連鎖反應……………………………….…12 五、 製油方法…………………………………………….…14 1.5.1 傳統壓榨……………………………………………15 1.5.2 化學法………………………………………………19 六、 現行查驗方法………………………………………….20 第貳章、 芝麻與花生油品PCR檢測方法與應用 一、 前言……………………………………………………..21 二、 研究目的………………………………………………..22 三、 實驗材料………………………………………………..23 四、 器材與儀器……………………………………………..24 五、 PCR引子組與條件……………………………………..25 六、 檢測樣品………………………………………………..26 七、 實驗方法 2.7.1、萃取DNA……………………………………………..29 2.7.2、PCR……………………………………………………31 2.7.3、混油比例與方法………………………………………32 2.7.4、電泳分析………………………………………………33 第?章、結果與討論………………………………………………34 第肆章、結論………………………………………………………41 第伍章、參考文獻…………………………………………………42zh_TW
dc.language.isozh_TWzh_TW
dc.rights同意授權瀏覽/列印電子全文服務,2017-08-28起公開。zh_TW
dc.subjectsesame oilen_US
dc.subjectpeanut oilen_US
dc.subjectPCRen_US
dc.subject芝麻油zh_TW
dc.subject花生油zh_TW
dc.subjectPCRzh_TW
dc.titleDetection of sesame and peanut in oil by PCR methoden_US
dc.title以PCR方法檢測芝麻油與花生油zh_TW
dc.typeThesis and Dissertationen_US
dc.date.paperformatopenaccess2017-08-28zh_TW
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