高温烹饪对动物肌肉组织DNA降解的影响  

Impact of High-temperature Cooking on Degradation of DNA of Animal Meat

作　　者：黄娅琳[1,2] 

机构地区：[1]南京森林警察学院,南京210046 [2]国家林业局野生动植物刑事物证鉴定中心,南京210046

出　　处：《四川动物》2012年第2期222-225,共4页Sichuan Journal of Zoology

基　　金：科技部林业公益项目(201004094);南京森林警察学院科研基金资助项目(QN201109)

摘　　要：目的探索高温烹饪对肌肉组织DNA降解程度的影响。方法对牛肉、猪肉和鸡肉样本分别进行以下处理:不同温度烘烤0.5h;100℃沸水中加热不同时间;分别用水煮、油煎、红烧、烘烤烹饪肌肉至熟。分别提取DNA,PCR扩增线粒体DNA上的12SrRNA基因片段,电泳检测PCR产物的变化,并进行DNA序列测定。结果样品经过不同温度处理均能扩增到目的条带,但条带从140℃开始显著减弱;沸水持续加热20min、40min后,3种肉的PCR产物量无显著影响,但加热80min后,猪肉和鸡肉的PCR扩增产物条带明显减弱;红烧后的肌肉PCR扩增产物量显著减少。结论温度、烹饪时间及烹饪方式对模板DNA的降解和后续PCR扩增有一定影响,但不影响肌肉组织的DNA可检测性。Objective To study the impact of high-temperature cooking on degradation of DNA of animal meat.Methods Three types of meats including beef,pork and chicken were separately cooked at different temperatures,duration time,and various cooking ways(water-boiling,frying,stewing and roasting).The DNAs from these samples were isolated respectively.Partial mitochondrion DNA 12S rRNA gene was amplified and sequenced.The quantity of PCR product was compared by electrophoresis.Results Despite various treated methods,PCR amplified products could be detected in all samples.However,the signal became significantly weaker when treated temperature increase to 140℃ for 30 min or 100℃ for 80 min.Markedly,the lowest quality of PCR amplified products were found in the condition of long time stewing.Conclusion High temperature,cooking duration time and cooking ways can affect the quality of DNA template and subsequent PCR amplification.However,the samples from various cooking treatments can still be used in animal DNA identification.

关 键 词：高温烹饪 12S RRNA 种属鉴定 肌肉样本 

分 类 号：S863[农业科学—野生动物驯养] Q78[农业科学—畜牧兽医]