TY - JOUR
KW - Chinese  cooling  beverage
KW - DNA barcode
KW - Herbal tea
KW - Liangcha
KW - Molecular identification
AU - Ming Li
AU - Ka-Lok Wong
AU - Wing-Hin Chan
AU - Jie-Xin Li
AU - Paul But
AU - Hui Cao
AU - Pang-Chui Shaw
AB - The Chinese  cooling  beverage (Liangcha) consumed in China and Asian countries is made from a single or a mixture of wild plants. It has been designed as an Intangible Cultural Heritage in China by Ministry of Culture of P. R. China in 2006, which further increasing its popularity. To ensure safety and efficacy, we have systematically collected a total of 177 samples of 44 botanical species of representative raw materials according to the criteria of the DNA barcoding initiative for establishing four DNA barcodes for molecular identification of these herbal materials. Altogether, a total of 608 sequences of four DNA barcodes were generated, including 173 rbcL, 150 matK, 160 trnH-psbA and 125 ITS sequences, which could be used to identify the Chinese  cooling  beverage. This study also demonstrated the application of these DNA barcodes to differentiate the genuine materials from adulterants or substitutes, and to identify dried commodity samples. This is the first study using DNA barcoding techniques to identify the Chinese  cooling  beverage materials and the gathered DNA barcodes are useful asset for standardization and quality control purposes.
DO - 10.1016/j.foodcont.2011.12.008
M1 - 2
N1 - Publisher: Elsevier Ltd
N2 - The Chinese  cooling  beverage (Liangcha) consumed in China and Asian countries is made from a single or a mixture of wild plants. It has been designed as an Intangible Cultural Heritage in China by Ministry of Culture of P. R. China in 2006, which further increasing its popularity. To ensure safety and efficacy, we have systematically collected a total of 177 samples of 44 botanical species of representative raw materials according to the criteria of the DNA barcoding initiative for establishing four DNA barcodes for molecular identification of these herbal materials. Altogether, a total of 608 sequences of four DNA barcodes were generated, including 173 rbcL, 150 matK, 160 trnH-psbA and 125 ITS sequences, which could be used to identify the Chinese  cooling  beverage. This study also demonstrated the application of these DNA barcodes to differentiate the genuine materials from adulterants or substitutes, and to identify dried commodity samples. This is the first study using DNA barcoding techniques to identify the Chinese  cooling  beverage materials and the gathered DNA barcodes are useful asset for standardization and quality control purposes.
SP - 758
EP - 766
TI - Establishment of DNA barcodes for the identification of the botanical sources of the Chinese  cooling  beverage
UR - https://www.scopus.com/inward/record.uri?eid=2-s2.0-84855166262&doi=10.1016%2fj.foodcont.2011.12.008&partnerID=40&md5=14260eb68c7c6d4791059116a3e3a92c
VL - 25
SN - 09567135 (ISSN)
ER -