Authentication of Coffee by Means of PCR-RFLP Analysis and Lab-on-a-Chip Capillary Electrophoresis

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• 作者：Stelios Spaniolas ; Sean T. May ; Malcolm J. Bennett ; Gregory A. Tucker
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：October 4, 2006
• 年：2006
• 卷：54
• 期：20
• 页码：7466 - 7470
• 全文大小：102K
• 年卷期：v.54,no.20(October 4, 2006)
• ISSN：1520-5118

文摘

Coffee is one of the most important world food commodities, commercial trade consisting almostentirely of Arabica and Robusta varieties. The former is considered to be of superior quality and thusattracts a premium price. Methods to differentiate these coffee species could prove to be beneficialfor the detection of either deliberate or accidental adulteration. This study describes a moleculargenetics approach to differentiate Arabica and Robusta coffee beans. This employs a PolymeraseChain Reaction-Restriction Fragment Length Polymorphism to monitor a single nucleotide polymorphism within the chloroplastic genome. Samples were analyzed with a lab-on-a-chip capillaryelectrophoresis system. Coffee powder mixtures were analyzed with this technique, displaying a 5%limit of detection. The plastid copy number was found to be relatively constant across a wide rangeof bean samples, suggesting that this methodology can also be employed for the quantification ofany adulteration of Arabica with Robusta beans.