Analytical Methods for Quantification of Relative Flying Fish Paste Content in Processed Sea Food (ago-noyaki)

作者：Nagase Mitsutoshi^*; Maeta Kazuhiko; Aimi Tadanori; Suginaka Katsuaki; Morinaga Tsutomu

来源：Food Science and Technology Research, 2010, 16(5): 403-408.

DOI：10.3136/fstr.16.403

• authentication of processed food
• mitochondrial DNA
• PCR-RFLP
• flying fish paste
• image analysis

Nucleotide sequence and polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) analysis of the 3'-portion of the mitochondria! 16S RNA gene (rDNA) coding sequence was used to authenticate flying fish paste in ago-noyaki. Flying fish paste in ago-noyaki samples was quantified using image analysis of the PCR-RFLP profile. PCR products from standard ago-noyaki samples were digested with AfaI and MunI restriction endonucleases and their electrophoresis patterns were analyzed to produce standard equations for digestion: AfaI digestion: y = 0.0084x + 0.0757, R(2) = 0.977 and MunI digestion: y = 0.0091x + 0.0153, R(2) = 0.974. This method was then applied to analyze five and two commercially available ago-noyaki and noyaki products, respectively. The results confirmed proper E-mark labeling of ago-noyaki.

• 出版日期2010-9