Cultivar Identification and Analysis of the Blended Ratio of Green Tea Production on the Market Using DNA Markers

• UJIHARA Tomomi

  National Institute of Vegetable and Tea Science

• MATSUMOTO Satoru

  National Institute of Vegetable and Tea Science

• HAYASHI Nobuyuki

  National Institute of Vegetable and Tea Science

• KOHATA Katsunori

  National Institute of Vegetable and Tea Science

抄録

Japanese green teas are produced by blending different materials and there are cases of discrepancy between the contents and the label of the product. Therefore, a technique for identifying tea cultivars among product contents is strongly required. A simple CTAB (Cetyl trimethyl ammonium bromide) extraction method with a short time pre-incubation yielded DNA is suitable for cultivar identification by CAPS (cleaved amplified polymorphic sequence) analysis. The extracted DNA was analyzed with seven CAPS markers to identify cultivars.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 11 (1), 43-45, 2005

  公益社団法人 日本食品科学工学会

キーワード

• green tea
• cultivar identification
• CAPS markers

詳細情報

• CRID: 1390001204455853312
• NII論文ID: 10016571134
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.11.43
• COI: 1:CAS:528:DC%2BD2MXhtVClu73J
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可