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Transfer of the real-time PCR method to detect and quantify common wheat adulteration of pasta to the Agilent 2100 Bioanalyzer capillary electrophoresis system
Project Code: Q01106
Wiseman, G ;
Laboratory of the Government Chemist
In order for pasta to have the correct eating characteristics (i.e. texture), it should be made from durum wheat (Triticum durum). Durum wheat normally attracts a higher price, as growing conditions are more restrictive than common wheat (Triticum aestivum). International Standard ISO 11051:1994(E) allows for 3% contamination of durum wheat with common wheat. Products labelled as durum wheat pasta which contain more than 3% common wheat will mislead consumers and thus will contravene the Food Labelling Regulation 1996.
A real-time polymerase chain reaction (RT-PCR) method for detecting and quantifying adulteration of durum wheat with common wheat was developed and validated for the Agency. RT-PCR is a powerful technique which amplifies specific DNA fragments in proportion to the amount present and allows for accurate detection and quantification of the target species. However, most public analyst (PA) labs do not have RT-PCR, and this project is one of a number of projects commissioned by the Agency to transfer existing DNA based methods to a simple yet robust lab-on-a-chip (capillary electrophoresis) system which most UK PA labs have access to.
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