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. 2018 Jun 6;8:8682. doi: 10.1038/s41598-018-26982-5

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© The Author(s) 2018

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Results of the colorimetric test for the specificity of the LAMP-microfluidic chip detection method. 10 ng/μL, 5 μL of tested samples were added in each reaction. (A) (i)–(iv) indicate the results for peanut, sesame, soybean and blank control, respectively. The primers from right to left were for peanut, sesame, and soybean allergen and control water, respectively. In (i)–(iv) the DNA of peanut, sesame, soybean and control water were added, respectively. (B) (i), (ii) and (iii) indicate that the added primers were for the peanut, sesame and soybean allergen genes, respectively. For columns 1-8 in row (i), the tested samples were peanut, pistachio, soybean, almond, hazelnut, sesame, walnut, and mustard, respectively; in row (ii), sesame, peanut, pistachio, soybean, almond, hazelnut, walnut, and mustard, respectively; and in row (iii), soybean, peanut, pistachio, almond, hazelnut, sesame, walnut, and mustard, respectively.