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SN/T 1961.14-2013: Detection of allergen components in food for export. Part 14: Real time PCR method for detecting fish components
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 1961.14-2013 | English | 209 |
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Detection of allergen components in food for export. Part 14: Real time PCR method for detecting fish components
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SN/T 1961.14-2013
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Basic data | Standard ID | SN/T 1961.14-2013 (SN/T1961.14-2013) | | Description (Translated English) | Detection of allergen components in food for export. Part 14: Real time PCR method for detecting fish components | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 8,883 | | 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 fish food allergen ingredients real-time PCR detection method. This standard applies to food and raw materials in the qualitative detection of raw fish allergy component. The standard multi-minimum detection limit (LOD) of 0. 0 | SN/T 1961.14-2013: Detection of allergen components in food for export. Part 14: Real time PCR method for detecting fish components
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Detection of allergen components in food for export.Part 14. Real time PCR method for detecting fish components
People's Republic of China Entry-Exit Inspection and Quarantine Standards
Export food allergen component testing - Part 14.
Real-time PCR method to detect fish ingredients
Part 14. RealtimePCRmethodfordetectingfishcomponents
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 14.
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, People's Republic of China Liaoning Entry-Zhejiang Entry
Inspection and Quarantine Bureau, Shenzhen University.
The main drafters of this section. Juan Cao occasion, Zhang Xiaofeng, Cheng Chiu, Zhang Mingzhe, Zhao Xin, Wu Shan, Chen Xi, Chen Ying, Xu Baoliang, Liu Zhigang,
Ji Kun United States, Wu order oak.
Export food allergen component testing - Part 14.
Real-time PCR method to detect fish ingredients
1 Scope
SN/T 1961.14 This part provides real-time PCR and fluorescence detection of allergens in food fish ingredients.
This section applies to food and raw materials in fish allergen ingredients 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 reactions refers to an antigen.
3.2
Fish fish
Belonging to the phylum subphylum vertebrate. Fish contains a lot of histones, it can be converted to histamine, causing increased capillary fragility
High permeability, resulting in facial flushing, itching, rash and headaches and other allergic symptoms.
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 fish housekeeping genes (16SrRNA) primers and probes specific detection
Real-time fluorescence PCR amplification, according to the Ct value, the existence of allergen component judgment fish samples.
5 Reagents and materials
Unless otherwise specified, reagents were analytical grade or biochemical reagents. Test water should comply with GB/T 6682 in a water specifications. All test
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