环介导等温扩增技术快速检测植物蛋白饮料中大豆成分

目的 建立植物蛋白饮料中大豆成分环介导等温扩增（Loop-mediated isothermal amplificantion，LAMP）快速检测技术方法。方法 根据大豆Lectin基因保守序列，设计大豆成分环介导等温扩增检测特异性引物和反应体系，对方法特异性、灵敏度和稳定性进行测试，并以实时荧光PCR方法为参比方法，对32种植物蛋白饮料进行检测应用验证。结果 本研究建立的LAMP方法特异性强，稳定性好，最低检出限为0.1%（以质量分数计）；通过参比方法验证，方法特异性和灵敏度为100%，不存在假阳性和假阴性。结论 本研究建立的LAMP技术快速检测植物蛋白饮料大豆成分的方法具有操作简单、快速准确、检测成本低等优点，可为植物蛋白饮料大豆成分掺杂掺假提供一种快速检测方法。

Rapid detection of soybean components in vegetable protein beverages by loop-mediated isothermal amplification

Objective To establish a rapid method for soybean components in vegetable protein beverages by loop-mediated isothermal amplification (LAMP). Methods Based on the conserved sequence of Lectin gene from soybean, the specific primers and reaction system of LAMP for soybean components were designed. The specificity, sensitivity and stability of the method were tested, and the real-time PCR was used as the reference method to verify the application of LAMP in 32 plant protein drinks. Results The established LAMP method in this study has strong specificity and good stability, and the minimum detection limit is 0.1% (by mass fraction). The specificity and sensitivity of the method were all 100%, and there were no false positives and false negatives by reference method validation. Conclusion The LAMP technique established in this study has the advantages of simple operation, rapid and accurate detection with low detection cost. This study provides a rapid method for the detection of adulteration of soybean ingredients in vegetable protein drinks.