BSI PD CEN/TS 15634-5:2016
$102.76
Foodstuffs. Detection of food allergens by molecular biological methods – Mustard (Sinapis alba) and soya (Glycine max). Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR
| Published By | Publication Date | Number of Pages |
| BSI | 2016 | 18 |
This Technical Specification specifies a procedure for the qualitative detection of species specific DNA from white mustard (Sinapis alba) and soya (Glycine max) in cooked sausages using singleplex real-time PCR based on the genes MADS-D (mustard) and lectin (soya) [1]. A mustard content of 10 mg/kg or greater and a soya content of 10 mg/kg or greater can be detected with a probability of > 95 %.
PDF Catalog
| PDF Pages | PDF Title |
|---|---|
| 4 | Contents Page |
| 5 | European foreword |
| 6 | 1 Scope 2 Principle 3 Reagents |
| 7 | Table 1 — Primers and probes for the real-time PCR |
| 8 | 4 Apparatus and equipment 5 Procedure 5.1 General 5.2 Sample preparation |
| 9 | 5.3 DNA extraction with CTAB 5.4 DNA purification by means of solid phase extraction |
| 10 | 5.5 Measuring the mass concentration of the extracted DNA and setting to target concentration 5.6 Real-time PCR Table 2 — Reaction batch master mix soya, final volume/concentration in the reaction vial |
| 11 | Table 3 — Reaction batch master mix mustard, final volume/concentration in the reaction vial 5.7 Temperature/Time program 6 Validation status and performance criteria 6.1 General information on the interpretation of the real-time PCR |
| 12 | Table 4 — Temperature/Time program for plastic reaction vials 6.2 Reliability of the method 6.2.1 Setup of the interlaboratory study 6.2.2 Results of the interlaboratory study samples 6.2.3 Qualitative interpretation |
| 13 | Table 5 — Interlaboratory study: Soya/Mustard, all laboratories, qualitative interpretation (10 laboratories) |
| 14 | 7 Test report |
| 15 | Bibliography |
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