Adulterations in Basmati rice detected quantitatively by combined use of microsatellite and fragrance typing with High Resolution Melting (HRM) analysis

摘要

The aim of this work was to setup a DNA based method coupled with High Resolution Melting (HRM) analysis for rice products traceability using five different microsatellite markers to genotyping Basmati and non-Basmati varieties. We also exploit the obtained information to detect the presence of Basmati varieties in commercial rice products. Additionally we used the 8 bp deletion in badh.2 gene in combination with HRM to both DNA-typing of the Basmati and non-Basmati varieties and to quantitate accurately adulteration of Basmati rice products with non-Basmati rice products. HRM proved to be a very sensitive tool to genotype rice varieties and detect admixtures as well as able to detect a ratio of 1:100 of non-fragrance in fragrance rice. In conclusion HRM analysis can be a higher resolution, cost effective, alternative method compared to other techniques that could be extended to quantify adulterations in rice varieties and commercial rice food products.