Abstract:
본 발명은 식중독균 검출 방법에 관한 것으로서, 보다 상세하게는 음식물 등에 오염된 식중독균의 함량을 정량적으로 신속하게 분리할 수 있는 방법에 관한 것이다. 본 발명에 따른 방법은 세균을 측정하는 시료에 상기 세균에 결합 가능한 자성 나노입자를 투입하여 세균에 상기 자성 나노입자를 결합시키는 단계; 자성 나노입자를 분리하는 단계; 자력을 이용하여 분리된 자성 나노입자를 고점성 액체에 투과시켜 세균이 결합된 자성 나노입자와 세균이 결합되지 않는 자성 나노입자를 분리하는 단계; 및 세균이 결합된 자성 나노입자를 정량하는 단계를 포함하는 것을 특징으로 한다.
Abstract:
The present invention relates to a method for detecting food borne pathogens and, more specifically, to a method for rapidly and quantitatively isolating contents of food borne pathogens contaminated in foods. In order to solve the assignment, the method according to the present invention comprises the following steps: adding magnetic nanoparticles capable of combining with bacteria to samples which measure the bacteria, and combining the magnetic nanoparticles with the bacteria; isolating the magnetic nanoparticles; separating the magnetic nanoparticles combined with the bacteria from magnetic nanoparticles not combined with the bacteria by transmitting the magnetic nanoparticles isolated using magnetism through a high viscous liquid; and quantifying the magnetic nanoparticles combined with the bacteria. As in the present invention, the method for isolating the magnetic nanoparticles using magnetism from high viscous liquid clearly isolates the magnetic nanoparticles with which bacteria are not combined from the magnetic nanoparticles with which bacteria are combined while showing band shapes in the high viscous liquid. If centrifugal separator is used, separation capability between nanoparticles is decreased. In addition, the method according to the present invention does not require a separate device such as the centrifugal separator, except magnetic nanoparticles and magnets.
Abstract:
본 발명은 마늘 또는 양파 혼입 판별용 프라이머 및 이의 용도에 관한 것으로, 보다 상세하게는 서열번호 1 내지 4로 이루어진 군에서 선택되는 2개 이상의 염기서열을 포함하는 프라이머쌍 및 이를 이용하여 마늘 또는 양파 혼입 여부를 신속하고 정확하며 간단히 판별할 수 있는 방법에 관한 것이다.
Abstract translation:本发明涉及用于测定大蒜或洋葱掺假的引物及其用途,更具体地,涉及包含选自SEQ ID NO:1至4的核苷酸序列的至少两个的引物对,以及涉及 及时,准确地,简单地确定使用引物对大蒜或洋葱的掺假。
Abstract:
PURPOSE: A method for determining the mixture of a root vegetable ingredient using a primer set containing a forward primer and a reverse primer is provided to scientifically monitor foods, and to prevent distribution of bad foods. CONSTITUTION: A method for determining the mixture of a root vegetable ingredient comprises: a step of isolating DNA from a food ingredient; a step of performing first, second, third, and fourth PCR using a primer set; and a step of detecting the presence of the root vegetable ingredient including Panax schinseng, Nopsis lanceolata, Platycodon grandiflorum, and Dioscorea batatas. The primer set is selected from the group consisting of: a primer set comprising a forward primer in sequence number 1 and a reverse primer in sequence number 2 for detecting Panax schinseng; a primer set comprising a forward primer in sequence number 3 and a reverse primer in sequence number 4 for detecting Nopsis lanceolata; a primer set comprising a forward primer in sequence number 5 and a reverse primer in sequence number 6 for detecting Platycodon grandiflorum; and a PCR primer comprising a forward primer in sequence number 7 and a reverse primer in sequence number 8 for detecting Dioscorea batatas.
Abstract:
PURPOSE: A technique for determining the mixture of a mollusks ingredient in a food using a primer set containing a forward primer of a certain sequence and a reverse primer of a certain sequence is provided to enable scientific monitoring of a food, and to prevent distribution of bad food. CONSTITUTION: A method for determining the mixture of a mollusks ingredient in a food comprises: a step of isolating DNA from the food; a step of performing first and second PCR using a primer set and DNA as a template; and a step of detecting the presence of the mollusks ingredient in the food. The primer set is selected from the group consisting of: a primer set containing a forward primer in sequence number 1 and a reverse primer in sequence number 2 for detecting Todarodes pacificus; and a primer set containing a forward primer in sequence number 3 and a reverse primer in sequence number 4 for detecting Loligo bleekeri.
Abstract:
PURPOSE: A method for determining the mixture of a fish ingredient in a food ingredient using a PCR prime set is provided to scientifically monitor foods, and to distribute and manage safety foods. CONSTITUTION: A method for determining the mixture of Oreochromis niloticus in a food ingredient comprises a step of using a PCR primer set containing a forward primer of sequence number 7 and a reverse primer of sequence number 8. The PCR primer set for determining the mixture contains the forward and reverse primers.
Abstract:
항생제 농도의 측정 방법 및 측정 키트가 제공된다. 본 발명의 일 실시예에 따른 항생제 농도의 측정 방법은, 항생제와 결합된 자성 입자를 준비하는 단계, 항생제의 항체가 하나 이상 결합된 실리카 코팅 형광 입자를 준비하는 단계, 자성 입자를 실리카 코팅 형광 입자와 반응시키는 단계, 및 반응된 실리카 코팅 형광 입자에 레이저를 조사하는 단계를 포함한다.
Abstract:
Provided are a method and a kit for measuring the concentration of antibiotics. The method for measuring the concentration of antibiotics according to one embodiment of the present invention includes a step of preparing magnetic particles combined with antibiotics, a step of preparing silica coated fluorescent particles combined with one or more antibodies of antibiotics, a step of making the magnetic particles react with the fluorescent particles, and a step of making the silica coated fluorescent particles be irradiated with lasers. [Reference numerals] (AA) Start; (BB) End; (S11) Step of pre-processing antibiotics; (S12) Step of coupling an amine group on the surface of magnetic particles; (S13) Step of adding a cross linking agent to the magnetic particles in which the amine group is combined; (S14) Step of combining the magnetic particles in which the amine group is combined with antibiotics; (S15) Step of collecting the magnetic particles combined with the antibiotics by using magnetic force; (S21) Step of forming coated fluorescent particles by coating the fluorescent particles with silica; (S22) Step of combining a carboxyl group on the surface of silica coated fluorescent particles; (S23) Step of adding the cross linking agent to the silica coated fluorescent particles combined with the carboxyl group; (S24) Step of combining antibodies of the antibiotics and the silica coated fluorescent particles combined with the carboxyl group; (S25) Step of measuring the antibodies amount of the antibiotics combined with the silica coated fluorescent particles; (S3) Step of reacting the magnetic particles with the silica coated fluorescent particles; (S4) Step of collecting the magnetic particles reacting to the silica coated fluorescent particles by using a magnet; (S5) Step of measuring the concentration of the antibiotics by irradiating the silica coated fluorescent particles with a laser
Abstract:
PURPOSE: A method for identifying the mixture of meat ingredients in a food ingredient is provided to enable scientific food monitoring and to block distribution of bad foods. CONSTITUTION: A method for identifying the mixture of meat ingredients in a food ingredient comprises: a step of extracting DNA from the food ingredient; a step of performing PCR comprising first, second, third, fourth, fifth, and sixth steps using the DNA and a primer set; and a step of detecting the presence of meats including bos taurus, sus scrofa, ovis aries, capra hircus, cervus elaphus, cervus Nippon, and equus caballus.