SN/T 1961.2-2007 English PDFUS$229.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. SN/T 1961.2-2007: Detection of allergen components in food. Part 2: Protocol of the real-time fluorescent PCR for detecting peanut component Status: Valid
Basic dataStandard ID: SN/T 1961.2-2007 (SN/T1961.2-2007)Description (Translated English): Detection of allergen components in food. Part 2: Protocol of the real-time fluorescent PCR for detecting peanut component Sector / Industry: Commodity Inspection Standard (Recommended) Classification of Chinese Standard: X04 Classification of International Standard: 67.050 Word Count Estimation: 7,770 Date of Issue: 2007-08-06 Date of Implementation: 2008-03-01 Regulation (derived from): Accredidation-Technology-Letter [2015] No. 247 Issuing agency(ies): General Administration of Customs Summary: This standard specifies the peanut allergens in food ingredients, real-time PCR detection method. This standard applies to detect pastries, ice cream, candy and other food ingredients in other foods peanut allergens can refer to use. SN/T 1961.2-2007: Detection of allergen components in food. Part 2: Protocol of the real-time fluorescent PCR for detecting peanut component---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order. Detection of allergen components in food.Part 2. Protocol of the real-time fluorescent PCR for detecting peanut component Exit inspection and quarantine industry standard book People's Republic of China Original component detection in food allergy Part 2. real-time PCR assay peanut ingredients Posted 2007-08-06 2008-03-01 implementation People's Republic of China The State Administration of Quality Supervision, Inspection and Quarantine released ForewordSN/T 1961 "in food allergens detection method" is divided into two parts. --- Part 1. enzyme-linked immunosorbent assay peanut ingredients; --- Part 2. real-time PCR assay peanut ingredients. This section SN/T 1961 Part 2. This section proposed and managed by the National Certification and Accreditation Administration Committee. This section is drafted. Tianjin People's Republic of China Exit Inspection and Quarantine. The main drafters of this section. Zhang Xia, Gao Qi Li, Luo Mao Huang, ZHENG Wen-jie, Zhang Haibin, Zhang Haiying, Li diameter. The first part of the Department of Inspection and Quarantine issued by industry standards. Original component detection in food allergy Part 2. real-time PCR assay peanut ingredients1 ScopeSN/T 1961 provisions of this part of the peanut allergens in food component of real-time PCR detection method. This section applies to peanut allergens in food component detection cakes, candy, ice cream, etc., can refer to other food use. 2 terms, definitions and abbreviations 2.1 Terms and Definitions The following terms and definitions apply to SN/T 1961 to the present section. 2.1.1 Real-time PCR refers to a fluorescent group in the PCR reaction system, the use of real-time monitoring of the accumulation of the fluorescent signal over the entire PCR Cheng, finally analyzed by qualitative increase in the fluorescent signal. 2.2 Acronyms The following abbreviations apply to SN/T 1961 to the present section. 2.2.1 Ct value. C. cycle, T. threshold, the number of cycles in each reaction tube fluorescent signal reaches a set threshold experienced. 2.2.2 PCR. polymerasechainreaction, polymerase chain reaction, referred to as PCR. 2.2.3 DNA. deoxyribonucleicacid, DNA. 2.2.4 dNTP. deoxyribonucleosidetriphosphate, deoxynucleoside triphosphates. 2.2.5 dATP. deoxyadenosinetriphosphate, deoxyadenosine triphosphate. 2.2.6 dCTP. deoxycytidinetriphosphate, deoxycytidine triphosphate. 2.2.7 dGTP. deoxyguanosinetriphosphate, deoxyguanosine triphosphate. 2.2.8 dTTP. deoxythymidinetriphosphate, deoxythymidine triphosphate. 2.2.9 dUTP. deoxyuridinetriphosphate, deoxyuridine triphosphate. 2.2.10 UDG. uracilDNAglycosylase, uracil DNA- glycosylase. 2.2.11 bp. basepair, base pairs. 2.2.13 Tris. tris (hydroxymethyl) aminomethane, tris (hydroxymethyl) aminomethane. 2.2.14 TE. Tris-HCl, EDTA buffer.3 Detection3.1 Method summary Food by grinding, the extracted DNA, DNA as a template for real-time PCR amplification and detection of the presence or absence of food allergens Peanut ingredients. 3.2 Reagents and materials Unless otherwise specified, reagents were pure class distinctions or biochemical reagents, water sterile double distilled water. 3.2.1 CTAB buffer. 55 mmol/LCTAB, 1400 mmol/L sodium chloride (NaCl), 20 mmol/LEDTA, 100mmol/LTris, with 10% hydrochloric acid (HCl) adjusted to pH 8.0,121 ℃, 20min autoclaved and stored at 2 ℃ ~ 8 ℃ for use. ...... |
