Application of PCR Assays in Detection of Amygdaline Components in Amygdaline Food
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Abstract:
In this paper, a PCR-based method was developed for detection of amygdaline components in food. The pre-treated samples were extracted by phenol-chloroform for 2 h, and then the achieved DNA extracts from amygdaline foods were amplified by PCR. Results showed that this method was suitable for the detection of amygdaline components.
