SN/T 1961.4-2013 English PDF

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SN/T 1961.4-2013: Detection of allergen components in food for export.
Status: Valid

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SN/T 1961.4-2013	209	Add to Cart	3 days	Detection of allergen components in food for export.	Valid

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Basic data

Standard ID: SN/T 1961.4-2013 (SN/T1961.4-2013)
Description (Translated English): Detection of allergen components in food for export.
Sector / Industry: Commodity Inspection Standard (Recommended)
Classification of Chinese Standard: X04
Classification of International Standard: 67.050
Word Count Estimation: 8,873
Quoted Standard: GB/T 6682; GB/T 27403
Regulation (derived from): AQSIQ notification issued in 2013 on the first batch of 179 entry-exit inspection and quarantine of industry standards; industry standard for filing Notice 2013 No. 9 (No. 165 overall)
Issuing agency(ies): General Administration of Customs
Summary: This standard specifies the food allergen ingredients cashew real-time PCR detection method. This standard applies to food and raw materials in the qualitative detection of raw cashew allergy component. The standard multi-minimum detection limit (LOD) of

SN/T 1961.4-2013: Detection of allergen components in food for export.

---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 for export. People's Republic of China Entry-Exit Inspection and Quarantine Standards Export of food allergens detection Part 4. real-time PCR The method of detecting component cashew Part 4. RealtimePCRmethodfordetectingcashewcomponents Issued on. 2013-03-01 2013-09-16 implementation People's Republic of China The State Administration of Quality Supervision, Inspection and Quarantine released

Foreword

SN/T 1961 "export of food allergens detection" is divided into 19 parts. --- Part 1. enzyme-linked immunosorbent assay peanut ingredients; --- Part 2. real-time PCR was used to detect peanut ingredients; --- Part 3. enzyme-linked immunosorbent assay buckwheat protein component; --- Part 4. real-time PCR method for detection of cashew component; --- Part 5. real-time PCR method to detect pistachios ingredients; --- Part 6. real-time PCR method to detect walnut ingredients; --- Part 7. real-time PCR method to detect carrot ingredient; --- Part 8. real-time PCR method for detecting hazelnut ingredients; --- Part 9. real-time PCR method for detection of almond ingredients; --- Part 10. real-time PCR method to detect shrimp/crab ingredients; --- Part 11. real-time PCR method to detect gluten ingredients; --- Part 12. real-time PCR method for detection of sesame ingredients; --- Part 13. real-time PCR method to detect wheat component; --- Part 14. real-time PCR method to detect fish ingredients; --- Part 15. real-time PCR method for detection of celery ingredients; --- Part 16. real-time PCR method for detection of mustard ingredients; --- Part 17. real-time PCR method for detection of lupine ingredient; --- Part 18. real-time PCR method for detecting buckwheat ingredients; --- Part 19. real-time PCR method to detect soy ingredients. This section SN/T 1961 Part 4. This section drafted in accordance with GB/T 1.1-2009 given rules. Please note that some of the content of this document may involve patents. Release mechanism of the present document does not assume responsibility for the identification of these patents. This section proposed and managed by the National Certification and Accreditation Administration Committee. This section drafted by. China Inspection and Quarantine Science Research Institute, Inner Mongolia, People's Republic of China Exit Inspection and Quarantine of the People Republic of Liaoning CIQ, Shenzhen University. The main drafters of this section. Fei Yuan, Chen Ying, Wang Haiyan, Wu Yajun, Yang Hairong, Jimei Kun, Xu Baoliang, Liu Zhigang. Export of food allergens detection Part 4. real-time PCR The method of detecting component cashew

1 Scope

SN/T 1961 provisions of this part of the allergens in food component of cashew real-time PCR detection method. This section cashew allergen ingredients for food and raw materials in the qualitative detection. This part of the minimum detection limit (LOD) of 0.01% (mass fraction).

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. Laboratory use specifications and test methods GB/T 6682 Analysis GB/T 27403 laboratory quality control of food molecular biology standardized testing

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Allergen alergen Also known as allergens or allergens, can cause allergic antigens. 3.2 Cashew cashew Alias. chicken cashew, Jieshou fruit, cashew trees, is Anacardiaceae (Anacardiaceae) cashew (Anacardium). Cashew varieties of not less than 11 species, but the world is only one kind of commonly grown cultivar AnacardiumoccidentaleL .. 3.3 Real-time fluorescence PCR realtimePCR Join fluorophore in the PCR reaction system, the use of real-time monitoring of the accumulation of the fluorescent signal of the PCR amplification process. 3.4 Ct values cyclethreshold When the number of cycles of each reaction tube fluorescent signal reaches the set value of the field experienced.

4 Method summary

The samples were milled to extract DNA, DNA as a template, using cashew allergenic proteins AnaO3 gene-specific primers and probes to detect Needle time PCR amplification, according to the Ct value, whether there is cashew allergen component in the sample is determined. ......

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