肉制品中动物源性成分DNA检测方法的研究进展
肉制品主要成分标识的真实性是全球重要的食品安全问题之一, 特别是肉制品中动物源性成分的掺假和标识问题已引发全球关注。如何对肉制品中动物源性成分进行鉴定和标识已成为产品真实性鉴定的热点。基于DNA分子稳定性强的优点, DNA检测技术被广泛用于食品安全检测和监测诸多领域, 体现出了灵敏度高、特异性强等优势。本文重点从动物源性检测的靶序列DNA选择和DNA分析技术研究2个方面, 阐述了肉制品中动物源性成分定性、定量检测技术的研究和应用, 并讨论动物源性成分定量分析的可能性, 为我国实施动物源性成分量化监管提供思路。
The authenticity of meat product principal component identification is one of the most important food safety problems in the world. In particular, the issues of adulteration and labeling of animal-derived ingredients in meat products have attracted worldwide attention. How to identify and label the animal-derived ingredients in meat products has become a hot issue in product authenticity identification. Based on the advantages of strong molecular stability of DNA, DNA detection technology has been widely used in many fields of food safety detection and monitoring, which shows the advantages of high sensitivity and strong specificity. This paper focused on 2 aspects of animal origin detection, including the selection of target sequence DNA and the research on DNA analysis technology, expounded the research and application of animal origin DNA qualitative and quantitative detection technology in meat products, and discussed the possibility of quantitative analysis of animal origin components, so as to provide ideas for the implementation of quantitative supervision of animal origin ingredients in China.
标题：肉制品中动物源性成分DNA检测方法的研究进展
英文标题：Advance in DNA analytical techniques for ingredients of animal origin in meat products
作者：
支琴 上海交通大学
郭金超 上海交通大学
龚强 上海交通大学
中文关键词:肉制品安全,肉制品掺假,动物源性成分,DNA检测,
英文关键词:meat products safety,meat products adulteration,ingredients of animal origin,DNA testing,
发表日期：2018-07-20
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