The Development and Application of PCR Method for the Detection of Papaya–Ingredient in Foods

• Main Authors: WANG, MIAO-MEI, 王妙美
• Other Authors: JIANG, YU-ZHENG
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/8r6tda

碩士 === 弘光科技大學 === 食品科技所 === 106 === Papaya is widely cultivated in the tropics subtropics. It contains several nutrients, such as sugars, vitamins, carpaine, and papain, which may contribute to the digestion and absorption of proteins and lipids. Taiwan is suitable for the cultivation of papaya due to its subtropical climate. Commonly seen papaya products in Taiwan include papaya milk, papaya enzymes, and papaya facial masks. These products may contain adulterants due to the issues of food safety. Thus, there is a urgent need for the development of the detection of papaya ingredient in foods. In this study, the presence or absence of plant-derived ingredients and papaya ingredient in papaya products was determined by polymerase chain reaction (PCR) and real-time PCR. Results showed that plant-derived ingredients were not detected in 6 of the 20 samples; papaya ingredient was not detected in 9 of the 20 samples. The majority of these 9 samples was processed products. Non-detection of papaya ingredient in the products may be due to the DNA breakage by excessive processing or acid and alkali-treatments.