Apricot DNA as an Indicator for Persipan: Detection and Quantitation in Marzipan Using Ligation-Dependent Probe Amplification

作者：Luber Florian; Demmel Anja; Hosken Anne; Busch Ulrich; Engel Karl Heinz^*

来源：Journal of Agricultural and Food Chemistry, 2012, 60(23): 5853-5858.

DOI：10.1021/jf301202s

• Apricot DNA
• marzipan
• persipan
• LPA
• quantitation

The confectionery ingredient marzipan is exclusively prepared from almond kernels and sugar. The potential use of apricot kernels, so-called persipan, is an important issue for the quality assessment of marzipan. Therefore, a ligation-dependent probe amplification (LPA) assay was developed that enables a specific and sensitive detection of apricot DNA, as an indicator for the presence of persipan. The limit of detection was determined to be 0.1% persipan in marzipan. The suitability of the method was confirmed by the analysis of 20 commercially available food samples. The integration of a Prunus-specific probe in the LPA assay as a reference allowed for the relative quantitation of persipan in marzipan. The limit of quantitation was determined to be 0.5% persipan in marzipan. The analysis of two self-prepared mixtures of marzipan and persipan demonstrated the applicability of the quantitation method at concentration levels of practical relevance for quality control.

• 出版日期2012-6-13