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Authentication of Thailand jasmine rice using RAPD and SCAR methods

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Abstract

A protocol for jasmine rice authentication was established in order to determine whether a Thai jasmine rice product meets legal requirement. Both RAPD and SCAR methods were used on the basis of previous study of jasmine-rice specific genome characteristics. Two RAPD markers, RI2-449 and RI5-1107, were selected and SCAR primer pairs were designed for RI5-1107. Twenty-four rice cultivars, which represented typical jasmine rice and non-jasmine rice were analyzed to confirm the specificity and reproducibility of DNA method. The purity of jasmine rice was calculated by analyzing every single kernel from test sample. Five in-house prepared samples were quantified to prove the accuracy of DNA method, and 15 imported samples were analyzed by DNA method as well as physical/chemical method to confirm the consistency between DNA method and traditional method. Based on the standard deviation obtained by comparing DNA method and traditional method, a testing threshold for jasmine rice was decided. Investigation of eight commercial samples from market showed that 75% products meet the requirement.

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Acknowledgments

This study was funded by the project of “Detection system and technological research of product of specified geographical origin” of Ministry of Science and Technology, People’s Republic of China (10-85-3) and General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ), People’s Republic of China (2005IK013).

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Authors and Affiliations

  1. Institute of Food Safety, China Academy of Inspection and Quarantine, No 3, Gaobeidian North Street, Chaoyang District, Beijing, 100025, People’s Republic of China

    Yajun Wu

  2. Xiamen CIQ, Beijing, People’s Republic of China

    Zhenming Zhang

  3. China Academy of Inspection and Quarantine, Beijing, People’s Republic of China

    Ying Chen & Bin Wang

  4. Shenzhen Academy of Metrology and Quality Inspection, Shenzhen, People’s Republic of China

    Guowu Yang & Wanying Yang

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  1. Yajun Wu
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  2. Zhenming Zhang
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  3. Ying Chen
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  4. Bin Wang
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  5. Guowu Yang
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  6. Wanying Yang
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Correspondence to Ying Chen.

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Wu, Y., Zhang, Z., Chen, Y. et al. Authentication of Thailand jasmine rice using RAPD and SCAR methods. Eur Food Res Technol 229, 515–521 (2009). https://doi.org/10.1007/s00217-009-1072-6

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  • DOI: https://doi.org/10.1007/s00217-009-1072-6

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