应用PCR技术检测掺假肉类
目的 建立5种动物源性成分的普通PCR检测方法, 4种动物源性成分的实时荧光PCR检测方法, 为食品安全服务。方法 提取各肉制品的基因组DNA, 合成PCR检测引物和荧光探针, 优化反应条件和反应体系建立各动物源性成分的检测方法, 分析市场上肉类掺假状况。结果 建立了几种动物源性成分的检测方法, 根据已建方法对保定辖区采集的样品进行检测, 羊肉制品56份, 掺假率为75%; 驴肉制品15份, 掺假率为6.7%; 牛肉制品5份, 掺假率为20%; 兔肉制品2份, 掺假1份。这些结果表明辖区市场上存在较多的肉类掺假问题, 尤其是来自自由市场和烧烤摊的样品, 掺假现象严重损坏了消费者的权益。结论 建立的PCR检测方法获取DNA快速, 检测灵敏度可以达到pg或fg级别, 适用于大量肉制品的检测。
Objective To establish an ordinary PCR method to detect 5 kinds of animal origin ingredients, a real time fluorescent PCR method to detect 4 kinds of animal origin ingredients, and serve the food safety. Methods Genomic DNA were extracted from the meat, PCR detection primers and fluorescent probes were synthesized, and the reaction conditions and reaction system were optimized to establish the detection method of animal origin, so as to analyze the meat adulteration in market. Results The measuring method for several kinds animal origin ingredients was established. According to the established method, the adulteration rate for lamb products, donkey products, beef products, and rabbit meat products collected from Baoding area were 75%, 6.7%, 20%, 50%, respectively. The results showed that the adulteration problem existed in Baoding area market, especially in the free market and barbecue samples. The adulteration was serious damage to consumers’ rights. Conclusion The established PCR method can obtain DNA quickly, its detection sensitivity can achieve pg or fg level, and is suitable for detecting a large number of meat products.
标题：应用PCR技术检测掺假肉类
英文标题：Application of PCR technique for the detection of meat source components
作者：
郭凤柳 保定出入境检验检疫局
熊蕊 保定出入境检验检疫局
刘晓慧 保定出入境检验检疫局
赵同欣 保定出入境检验检疫局
王娜 保定出入境检验检疫局
颜红 保定出入境检验检疫局
中文关键词:PCR检测方法,检测,掺假,
英文关键词:PCR detection method,detection,adulteration,
发表日期：2013-11-29
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