Roundup Ready(上標 ®)大荳外源基因在食品加工過程中的降解變化

The degradation of exogenous gene EPSPS during the milling, cooking, blending, homogenizing, sterilizing and spray drying manufacturing process of tofu, soymilk and soybean flour was investigated using a sensitive polymerase chain reaction detection system. The system used specific amplification of Roundup Ready (RR) soybean exogenous gene EPSPS. The results showed that the exogenous gene EPSPS was degraded during each step of manufacturing process of the RR soybean products, with 1512bp and 807bp fragments being detected in the raw material. After milling, cooking and homogenizing, we can only detect a 407bp fragment. Finally, after sterilizing and spray drying, only a 190bp fragment can be detected in these three genetically modified soybean foods.