Effects of Common Food Additives on the Detection of Plant Components in Vegetable Protein Beverages

Abstract

The influence of common additives on the detection of plant derived components in vegetable protein drinks was studied. Different concentrations of additives were added into the fluorescent PCR reaction system to determine the interference concentration of soybean DNA fluorescence PCR reaction, and the DNA UV absorption peak was measured. And three methods: reagent kit, reagent kit+chloraform, and “Method for Identification of Plant-derived Components in Vegetable Protein Drinks” were compared. When the concentration of acesulfame was greater than 105.00 μg/μL, and the concentration of sodium cyclamate was greater than 100.00 μg/μL, and the concentration of ascorbic acid was greater than 108.30 μg/μL. In addition, the concentration of D-sodium erythorbate was greater than 132.00 μg/μL, and the concentration of disodium inosinate was greater than 335.00 μg/μL. Under this condition, the concentration of monosodium glutamate was greater than 150.00 μg/μL and potassium chloride was greater than 37.85 μg/μL, indicating that the RT-PCR reaction of soybean DNA was inhibited and the results were false negative. When acesulfame concentration was greater than 75.00 μg/μL, sodium cyclamate concentration was greater than 133.38 μg/μL, and ascorbic acid concentration was greater than 65.00 μg/μL. D-sodium erythorbate concentration was greater than 79.13 μg/μL, and disodium inosinate concentration was greater than 335.00 μg/μL, while DNA uv absorption peak could not be detected. The DNA UV absorption peaks of disodium inosinate, 100.00 μg/μL and 200.00 μg/μL monosodium glutamate at 298.75 μg/μL were significantly different from those of the control group, but no significant differences were found between the other additive groups and the control group. Among the three methods, had the best DNA extraction effect and the lowest Ct value, which was significantly different from the other two methods. The additive had an effect on RT PCR detection of plant components. This study laid a foundation for further study on the influence of additives on the detection of plant derived ingredients.

Keywords

• vegetable protein drinks
• plant-derived ingredients
• real-time pcr
• additive; absorption peak