Specific detection of buckwheat residues in processed foods by polymerase chain reaction.
A specific and qualitative detection method for buckwheat in foods using the polymerase chain reaction (PCR) was developed. Trace amounts of buckwheat in commercial food products were qualitatively detected by this method. It should be reliable for detecting buckwheat residues in processed foods and practical for monitoring the labeling system for allergenic food materials.
Yamakawa
Hirohito
H
Nisshin Seifun Group, Inc., Fujimino, Saitama, Japan.
Akiyama
Hiroshi
H
Endo
Yumi
Y
Miyatake
Kiyoko
K
Sakai
Shinobu
S
Kondo
Kazunari
K
Toyoda
Masatake
M
Urisu
Atsuo
A
Teshima
Reiko
R
D019612:Fagopyrum / Q000235:genetics*; D005504:Food Analysis; D005506:Food Contamination; D010940:Plant Proteins / Q000235:genetics; D016133:Polymerase Chain Reaction
D010940:Plant Proteins