烘焙食品中转基因成分定性检测的FAPAS能力验证结果与分析

目的分析参加FAPAS烘焙食品中转基因成分定性检测能力验证的结果。方法根据FAPAS组织方提供的能力验证作业指导书、国家标准GB/T19495.3-2004转基因产品检测核酸提取纯化方法(部分步骤改进)和行业标准SN/T1204-2016《植物及其加工产品中转基因成分实时荧光PCR定性检验方法》对一份烘焙食品测试样品进行转基因成分定性检测。结果该样品检出pCaMV35S、tNOS、GTS40-3-2和MON863品系(基因),未检出Bt11、Bt176、GA21、MIR604、MON810、MON88017、MON89034、MON89788、NK603和TC1507品系。结论本实验重点对核酸提取方法进行改进并严格质控,满足了烘焙食品这类加工样品转基因定性检测要求,获得能力验证结果为满意。

FAPAS proficiency testing results and analysis of qualitative detection of genetically modified ingredients in baked food

Objective To analyze the FAPAS proficiency testing results for qualitative detection of genetically modified ingredients in baked food. Methods According to the operation instruction for proficiency test provided by FAPAS organization, National standard GB/T 19495.3-2004 Detection of genetically modified organisms and derived products-Nucleic acid extraction, some steps were improved and trade standard SN/T 1204-2016 Protocol of the real-time PCR method for detecting genetically modified plants and their derived products, qualitative detection for genetically modified ingredients of a baked food test sample was carried out. Results The pCaMV35S, tNOS, GTS40-3-2 and MON863 events (genes) were detected, and Bt11, Bt176, GA21, MIR604, MON810, MON88017, MON89034, MON89788, NK603 and TC1507 events were not detected in the sample. Conclusion Under the premise of improving the method of nucleic acid extraction and strict quality control, this experiment meets the requirements of qualitative detection of genetically modified processed samples such as baked food, and the result of proficiency test is satisfy.