In order to determine an authenticity of food ingredient, we used DNA barcode method by universal primers. For identification of animal food ingredients, LCO1490/HCO2198 and VF2/FISH R2 designed for amplifying cytochrome c oxidase subunit1 (CO1) region and L14724/H15915 for cytochrome b (cyt b) region on mitochondrial DNA were used. Livestock (cow, pig, goat, sheep, a horse and deer) was amplified by LCO1490/HCO 2198, VF2/FISH R2 and L14724/H15915 primers. Poultry (chicken, duck, turkey and ostrich) was amplified by LCO1490/HCO 2198 and VF2/FISH R2 primers. But, Fishes (walleye pollack, herring, codfish, blue codfish, trout, tuna and rockfish) were only amplified by VF2/FISH R2 primers. For plant food ingredients, 3 types of primers (trnH/ psbA, rpoB 1F/4R and rbcL 1F/724R) have been used an intergenic spacer, a RNA polymerase beta subunit and a ribulose bisphosphate carboxylase region on plastid, respectively. Garlic, onion, radish, green tea and spinach were amplified by trnH/psbA, rpoB 1F/4R and rbcL 1F/724R. The PCR product sizes were same by rpoB 1F/4R and rbcL 1F/724R but, the PCR product size using trnH/psbA primer was different with others for plants each. We established PCR condition and universal primer selection for 17 item's raw materials for foods and determine base sequences aim to PCR products in this study. This study can apply to determine an authenticity of foods through making an comparison between databases and base sequences in gene bank. Therefore, DNA barcode method using universal primers can be a useful for species identification techniques not only raw materials but also processed foods that are difficult to analyze by chemical analysis.

ABSTRACT
 재료 및 방법
  재료선정
  시약 및 검체 구입
  유전자 추출
  Polymerase Chain Reaction(PCR) 반응액 조성 및 반응조건
  결과확인
 결 과
  일반 프라이머를 이용한 동물성 식품원료의 확인
  일반 프라이머를 이용한 식물성 식품원료의 확인
 고 찰
 감사의 말
 요 약
 참고문헌

• 박용춘(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀, Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) | Yong-Chjun Park Correspondence to
• 진상욱(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀, Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) | Sang-Ook Jin
• 임지영(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀, Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) | Ji-Young Lim
• 김규헌(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀, Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) | Kyu-Heon Kim
• 이재황(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀, Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) | Jae-Hwang Lee
• 조태용(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀, Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) | Tae-Yong Cho
• 이화정(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀, Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) | Hwa-Jung Lee
• 한상배(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀, Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) | Sang-Bae Han
• 이상재(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀, Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) | Sang-Jae Lee
• 이광호(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀, Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) | Kwang-Ho Lee
• 윤혜성(식품의약품안전청 식품의약품안전평가원 식품위해평가부 식품감시과학팀, Scientific Food Investigation Team, Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Food & Drug Administration) | Hae-Seong Yoon