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Detection of walnut residues in processed foods by polymerase chain reaction |
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| Authors: | Yano Takeo Sakai Yumiko Uchida Kohji Nakao Yoshiki Ishihata Kimie Nakano Shigeru Yamada Toshihiro Sakai Shinobu Urisu Atsuo Akiyama Hiroshi Maitani Tamio |
| Institution: | Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd., Nagahama, Shiga, Japan. |
| Abstract: | A sensitive qualitative detection method for walnut (Juglans regia) using polymerase chain reaction (PCR) was developed. For detection of walnuts with high specificity, the primer pair WAL-F/WAL-R was designed based on walnut matK genes. Trace amounts of walnuts in commercial food products can be qualitatively detected using this method. |
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