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Detection of Papaver in export food and condiment--Real time PCR method
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Basic data
| Standard ID | SN/T 4782-2017 (SN/T4782-2017) |
| Description (Translated English) | Detection of Papaver in export food and condiment--Real time PCR method |
| Sector / Industry | Commodity Inspection Standard (Recommended) |
| Classification of Chinese Standard | X04 |
| Word Count Estimation | 6,624 |
| Date of Issue | 2017-05-12 |
| Date of Implementation | 2017-12-01 |
| Regulation (derived from) | National Quality Inspection (2017) 228 |
| Issuing agency(ies) | General Administration of Customs |
SN/T 4782-2017: Detection of Papaver in export food and condiment--Real time PCR method
---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.
(Method for the determination of infant millet in export food and seasonings - Real - time fluorescent PCR)
People's Republic of China Entry-Exit Inspection and Quarantine Industry Standard
Method for detecting poppy ingredients in exported foods and condiments
Real-time fluorescent PCR
Released on.2017-05-12
2017-12-01 implementation
People's Republic
The General Administration of Quality Supervision, Inspection and Quarantine issued
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed and managed by the National Certification and Accreditation Administration.
This standard was drafted. Shanghai Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China, Anhui Entry-Exit Inspection and Quarantine
Bureau, Shandong Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China, Shanghai Quality Supervision and Inspection Technology Research Institute.
Drafters of this standard. Yang Jielin, Gao Qin, Zong Kai, Liu Yang, Liu Yueming, Lu Rong, Li Xiang, Pan Liangwen, He Yuping.
Method for detecting poppy ingredients in exported foods and condiments
Real-time fluorescent PCR
1 Scope
This standard specifies the real-time fluorescent PCR method for the detection of poppy components in foods and condiments.
This standard applies to the qualitative detection of poppy ingredients in foods and condiments. The minimum detection limit (LOD) of the method specified in this standard is
0.01% (mass fraction).
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB/T 27403 Laboratory Quality Control Specification for Food Molecular Biology Testing
SN/T 1193 Genetic Analysis Laboratory Technical Requirements
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Poppy Papaversomniferum L.
According to "Chinese Flora", specifically opium poppy, an upright annual papaver herb.
4 method summary
This standard uses real-time fluorescent PCR to specifically detect poppy components in foods and condiments. Opium berberine bridge enzyme
Specific primer probes were detected by Taqman real-time fluorescence method.
5 reagents and materials
5.1 Primers and probes (Papaver sylvestris gene Papaversomniferumberberinebridgeenzymebbel).
---Upstream primer. 5'-GTTCTTAGGCTTACACTTGGGACG-3';
--- Downstream primer. 5'-ACCGGGCTGTTCTGATAACATCT-3';
---Probe. FAM-TTTCAAGAAATGAGTTGGGGTGAATCC-BHQ1.
5.2 Petroleum ether.
5.3 CTAB extraction buffer. 20g/LCTAB, 1.4mol/L NaCl, 0.1mol/LTris-HCl, 0.02mol/L Na2EDTA,
pH 8.0.
5.4 Proteinase K (20 mg/mL).
5.5 Trichloromethane (chloroform).
5.6 CTAB Precipitate. 5g/LCTAB, 40mmol/L NaCl.
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