PCR方法快速鉴别食品中肉的种类.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.7 PCR方法快速鉴别食品中肉的种类 黄宇锋，罗海英，罗东辉，冼燕萍，覃芳芳，陈意光，郭新东，董浩 （广州市质量监督检测研究院 国家加工食品质量监督检验中心（广州）广州市食品安全检测技术重点实验室 广 州市食品安全风险动态监测与预警研究中心，广东广州 510110） 摘要：本文针对食品中肉成分种类鉴别开发了一种快速灵敏的 PCR 检测方法，可检测食品中是否存在猪肉、牛肉、羊肉以及鸡 肉等成分。采用微波助提法提取样品中DNA ，简化了前处理步骤，可在短时间内完成从多种不同类型肉与肉制品中提取肉成分 DNA。 为了评价方法的可靠性与灵敏度，猪肉以及掺入了不同比例浓度猪肉成分的食品样品采用本方法进行了核酸提取与 PCR 分析。检测 结果表明，方法可检测出低至含有 0.5%浓度的猪肉成分的混合样品。随机抽取 50 份不同类型的市面食品样品，检测出 5 份食品含有 猪肉成分，7 份食品中含有牛肉成分，5 份食品中含有羊肉成分。该样品前处理方法、DNA 提取方法以及 PCR 检测方法可广泛应用 于食品中肉成分种类的检测鉴别。 关键词：微波法；食品；肉制品；检测；引物 文章篇号：1673-9078(2013)7-1725-1729 Rapid Detection of Meat Species in Food by Polymerase Chain Reaction Technique HUANG Yu-feng, LUO Hai-ying, LUO Dong-hui, XIAN Yan-ping, QIN Fang-fang, CHEN Yi-guang, GUO Xin-dong, DONG Hao (Guangzhou Quality Supervision and Testing Institute, National Centre for Quality Supervision and Testing of Processed Food (Guangzhou), Guangzhou City Key Laboratory of Detection Technology for Food Safety, Guangzhou City Research Center of Risk Dynamic Detection and Early Warning for Food Safety, Guangzhou 510110, China) Abstract: In order to detect the ingredients of pork, beef, mutton, chicken in food, a rapid and sensitive polymerase chain reaction (PCR) method was developed for the specie identification of meat ingredients in food. In this method, the DNA in the samples was extracted by microwave irradiation to simplify the pretreatment step and shorten the extraction time of DNA from different kinds of meat and meat products. To evaluate the method, pork and food spiked with different concentrations of pork together with unknown food samples were analyzed by PCR using the new set of porcine specific primer