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김나예슬(Na-Ye-Seul Kim),양지영(Ji-Young Yang),김중범(Jung-Beom Kim) 한국식품과학회 2019 한국식품과학회지 Vol.51 No.3
본 연구에서는 형태학적으로 판별이 어려운 옥돔과 옥두어의 종 특이 primer를 개발, 검증한 후 모니터링을 통해 위변조 된 옥돔의 유통을 예방하고자 하였다. 옥돔과 옥두어 염기서열은 clustal omega 프로그램을 이용하여 정리하였고, primer3 프로그램을 이용하여 primer를 설계하였다. Multiplex PCR 결과는 옥돔과 옥두어에 대한 종 특이적 증폭이 확인되었고, PCR 반응을 확인하기 위한 공통 유전자에 대한 증폭이 확인되었다. 옥돔을 288 bp, 옥두어를 159 bp, 공통 유전자를 502 bp로 증폭되어 각각 PCR product 사이에 100 bp 이상 차이가 나타나 정확하게 판별이 가능하였다. Multiplex PCR 민감도 실험결과 옥돔 primer가 1 ng, 옥두어 primer가 1 ng, 공통 유전자 primer가 1 ng까지 밴드가 확인되었다. 모니터링 실험결과, 옥돔 38건, 옥두어 13건으로 판정되어 시료의 어종과 실험결과가 100% 일치함을 확인하였고, 위변조 사례는 나타나지 않았다. 본 실험에서 개발된 multiplex PCR 방법은 특이도와 민감도가 확보되었고 모니터링을 통해 유통, 판매되고 있는 옥돔과 옥두어의 판별에 적합함을 확인하였다. We developed and validated species-specific primers for Branchiostegus japonicus and Branchiostegus albus to prevent the sale of B. albus as B. japonicus. Primers for B. japonicus and B. albus were designed against the cytochrome b gene. Multiplex PCR showed a 288 bp amplicon for B. japonicus, a 159 bp amplicon for B. albus, and a 502 bp amplicon for the internal control. The PCR product bands for B. japonicus, B. albus, and the internal control were present at 1 ng each. The specificity and sensitivity of the primers developed in this study were validated by testing 38 B. japonicus strains and 13 B. albus strains. Using this monitoring method, fake fish did not appear due to the agreement between the experimental results and the species. Therefore, the developed multiplex PCR method was suitable for differentiating B. japonicus and B. albus.
문광호,이한철,조아현,이서현,김나예슬,박은지,강주영,김중범,Mun, Kwang-Ho,Lee, Han-Cheol,Jo, Ah-Hyeon,Lee, Seo-Hyun,Kim, Na-Ye-Seul,Park, Eun-Ji,Kang, Ju-Yeong,Kim, Jung-Beom 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.3
The objective of this study was to evaluate the quality-based characteristics of Prunus mume fruit syrup, which is manufactured with various sugared sweeteners for suggestion of suitable alternative sweetener. Sweetener such as sucrose (MHP1), crystalline fructose (MHP2) and liquid fructo-oligosaccharide (MHP3) are used to manufacture Prunus mume fruit syrup. The sugar content of MHP1, MHP2 and MHP3 showed 53, 54 and $36^{\circ}Brix$, respectively. The total organic acid content of MHP1, MHP2 and MHP3 was 2.22, 3.07 and 3.71%. The total free sugar content of MHP1, MHP2 and MHP3 was 54.39, 47.52% and 31.62%, respectively. The appearance of MHP1 and MHP2 remained unchanged for the entire period but MHP3 had molded since the first week. This was as a result of the low total free sugar content in MHP3 sugared with liquid fructo-oligosaccharide compared to MHP1 and MHP2 sugared with solid sucrose and fructose. The sensory characteristics of MHP2 manufactured with crystalline fructose indicated an above average quality, indicating that it is difficult to manufacture Prunus mume fruit syrup using liquid sugar. It is suggested that crystalline fructose characterized solid form and lower glycemic index than sucrose be useful to manufacture Prunus mume fruit syrup as alternative sweetener.