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Detection of walnut residues in processed foods by polymerase chain reaction

Bioscience, Biotechnology and Biochemistry (2007) 71(7) 1793-1796
DOI: 10.1271/bbb.70118
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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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Yano, T., Sakai, Y., Uchida, K., Nakao, Y., Ishihata, K., Nakano, S., … Maitani, T. (2007). Detection of walnut residues in processed foods by polymerase chain reaction. Bioscience, Biotechnology and Biochemistry, 71(7), 1793–1796. https://doi.org/10.1271/bbb.70118

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