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SN/T 1961.6-2013: Detection of allergen components in food for export. Part 6: Real time PCR method for detecting walnut components
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 1961.6-2013 | English | 209 |
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Detection of allergen components in food for export. Part 6: Real time PCR method for detecting walnut components
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SN/T 1961.6-2013
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Basic data | Standard ID | SN/T 1961.6-2013 (SN/T1961.6-2013) | | Description (Translated English) | Detection of allergen components in food for export. Part 6: Real time PCR method for detecting walnut components | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 8,875 | | 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 walnuts real-time PCR detection method. This standard applies to food and raw materials in the original walnut allergy qualitative detection component. The standard multi-minimum detection limit (LOD) | SN/T 1961.6-2013: Detection of allergen components in food for export. Part 6: Real time PCR method for detecting walnut components
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Detection of allergen components in food for export Part 6. Real time PCR method for detecting walnut components
People's Republic of China Entry-Exit Inspection and Quarantine Standards
Export of food allergens detection
Part 6. real-time PCR method
Detection walnut ingredient
Part 6. RealtimePCRmethodfordetectingwalnutcomponents
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 6.
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.
The main drafters of this section. Chen Ying, Wang Haiyan, Fei Yuan, Wu Yajun, Xu Baoliang, Ao Weihua, Zhao Zhiguo, Zhao Linli.
Export of food allergens detection
Part 6. real-time PCR method
Detection walnut ingredient
1 Scope
SN/T 1961 provisions of this part of the food allergen ingredients walnut real-time PCR detection method.
This section applies to walnut allergen ingredient in processed foods or food 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
Walnut walnut
Also known as Juglans walnut Juglans family, including a total of 12 kinds. This is 12 kinds has been divided into four categories, including the United Kingdom HU/walnut
(Englishwalnut, Dioscaryon) class, Hu Black/Walnut Class (Blackwalnut, Rhysocaryon), Asia butternut class (Asian
butternut, Cardiocaryon) and the Americas butternut class (Americanbutternut, Trachycaryon).
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
The number of cycles when fluorescence signal of each reaction tube reaches a set threshold experienced.
4 Method summary
The samples were milled to extract DNA, DNA as a template, using the walnut allergen protein Jugr2 gene-specific primers and probes to detect
Needle time PCR amplification, according to the Ct value, the existence of walnut allergen component in the sample is determined.
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