This document describes a method for distinguishing between DNA derived from the fruits of strawberry and raspberry using polymerase chain reaction (PCR) and the DNA 1000 chip. Using this approach, characteristic profiles from strawberry and raspberry DNA are generated on the Agilent 2100 capillary electrophoresis system, which may prove useful in food authentication studies.
This document details a molecular approach to distinguish between strawberry and raspberry DNA using polymerase chain reaction (PCR) and the Agilent DNA 1000 chip. The method utilizes microsatellite markers to generate characteristic profiles that can be measured on the Agilent 2100 capillary electrophoresis system.
The study reports the use of specific PCR primers (Fvil1 and Fvi20) to differentiate the fruits. Results indicate that the Fvil1 assay produces an amplicon of around 122 bp in strawberry samples but does not cross-react with raspberry. Conversely, the Fvi20 assay yields a single band at 136 bp for raspberry and multiple bands around 144, 162, and 175 bp for strawberry varieties.
5 µL of the markers are added to each sample well before adding the samples.
The cycle consists of 95 °C for 6 min, followed by 40 cycles of 95 °C for 1 min, 60 °C for 1 min, and 72 °C for 1 min.
The Fvi1 assay gives an amplicon of around 122 bp in samples containing strawberry.