Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Monitoring of Red Pepper Powder and Seasoned Red-Pepper Sauce using Species-Specific PCR in Conjunction with Whole Genome Amplification

  • Hong, Yewon (New Hazardous Substances Team, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Kwon, Kisung (New Hazardous Substances Team, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Kang, Tae Sun (New Hazardous Substances Team, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
  • Received : 2018.01.30
  • Accepted : 2018.03.07
  • Published : 2018.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Red pepper is one of the most important spices popularly utilized in Korea. Because of the differences in tariff rates between red pepper powder and seasoned red-pepper sauce, seasoned red-pepper sauce is often therefore imported by consumers, then dried, ground, and added to red pepper powder for cost effective purposed to use the product the most effectively. In this study, we combined species-specific polymerase chain reaction (PCR) assays (for red pepper, garlic, onion, spring onion, and ginger) with whole-genome amplification (WGA). Thirty-nine red pepper powders were well in accordance with their labels. However, six red pepper powder and five seasoned red-pepper sauce products failed to meet their compliance requirements. As a consequence, our monitoring results revealed that the overall mislabeling rate detected in this study was identified at 22%. Thus, our findings showed that the species-specific PCR in conjunction with WGA was an ideal method to identify raw materials that are used in the manufacturing of red pepper powder and seasoned red-pepper sauce.

고추는 한국에서 매우 중요한 양념 중 하나이다. 하지만 수입 고춧가루와 다진 양념(다대기)에 부과되는 관세율(45%/270%)의 차이로 인해, 다진 양념이 수입된 후, 건조 및 분쇄 과정을 거쳐 고춧가루로 제작되고 있는 실정이다. 본 연구에서는 종 특이 PCR 기술과 whole-genome amplification 방법을 접목하여 고춧가루(N=45) 및 다진 양념(N=5) 제품의 사용원료(고추, 마늘, 양파, 파, 생강)를 분석하였다. 모니터링 결과, 39개 고춧가루 제품은 표시사항을 준수하였으며, 6개 고춧가루 및 5개 다진 양념 제품은 제조 기준을 충족시키지 못했다. 따라서 분석 제품의 22%가 표시사항을 준수하지 못한 것으로 밝혀졌으며, 본 연구에 사용한 분석 방법은 고춧가루 제품에 사용된 원료분석에 적합한 방법임을 입증하였다.

Keywords

References

  1. Import and export trend in Korea markets: capsicum species 2015. Rural Development Administration, South Korea (2015).
  2. Strategies for agricultural development in preparation for trade liberalization: Korea-China FTA. Rural Development Administration, South Korea (2015).
  3. Food Code (Chapter 4). Ministry of Food and Drug Safety, South Korea (2017).
  4. Kesmen Z., Sahin F., Yetim H.: PCR assay for the identification of animal species in cooked sausages. Meat Sci., 77, 649-653 (2007). https://doi.org/10.1016/j.meatsci.2007.05.018
  5. Herman L.: Determination of the animal origin of raw food by species-specific PCR. J. Dairy Res., 68, 429-436 (2001).
  6. Park Y., Lim J., Kim M., Park Y., Lim J., Hwang C., Kim K., Lee J., Cho T., Lee H.: Identification of faulty red pepper powder containing seasoned red-pepper sauce. J. Food Hyg. saf., 27, 182-187 (2012). https://doi.org/10.13103/JFHS.2012.27.2.182
  7. Song H.S., Kim J.H., Kim D.H., Kim H.Y.: Qualitative and quantitative analysis of genetically modified pepper. J. Microbiol. Biotechnol., 17, 335-341 (2007).
  8. Zhao W., Chung J., Lee G., Ma K., Kim H., Kim K., Chung I., Lee J., Kim N., Kim S.: Molecular genetic diversity and population structure of a selected core set in garlic and its relatives using novel SSR markers. Plant Breeding, 130, 46-54 (2011). https://doi.org/10.1111/j.1439-0523.2010.01805.x
  9. McCallum J., Clarke A., Pither-Joyce M., Shaw M., Butler R., Brash D., Scheffer J., Sims I., van Heusden S., Shigyo M.: Genetic mapping of a major gene affecting onion bulb fructan content. Theor. Appl. Genet., 112, 958-967 (2006). https://doi.org/10.1007/s00122-005-0199-5
  10. Species-specific PCR methods for the analysis of food ingredients. National Institute of Food and Drug Safety Evaluation, South Korea (2014).
  11. Allmann M., Candrian U., Hofelein C., Luthy J.: Polymerase chain reaction (PCR): a possible alternative to immunochemical methods assuring safety and quality of food Detection of wheat contamination in non-wheat food products. Z. Lebensm. Unters. For., 196, 248-251 (1993). https://doi.org/10.1007/BF01202741
  12. Lee J., Kim M., Jo C., Jung Y., Kwon K., Kang T.S.: Specific PCR assays to determine bovine, porcine, fish and plant origin of gelatin capsules of dietary supplements. Food Chem., 211, 253-259 (2016). https://doi.org/10.1016/j.foodchem.2016.05.060