PCR技术在肉类掺假检验中的应用进展  

Progress in meat adulteration identification using PCR method

作　　者：刘帅帅[1,2] 李宏[3] 罗世芝 刘云国[5] 

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266003 [2]中国水产科学研究院黄海水产研究所,青岛266071 [3]中国合格评定国家认可中心,北京100062 [4]济南一品实业有限公司,济南250031 [5]山东出入境检验检疫局,青岛266002

出　　处：《食品安全质量检测学报》2011年第6期280-284,共5页Journal of Food Safety and Quality

基　　金：国家质检总局项目(No.2008IK128)资助项目

摘　　要：当前,对研究者、消费者、食品工业和政策制定者等各个方面来说,食品的真伪都是一个热点问题,尤其是肉类工业。PCR技术具有特异性强、敏感性高、操作简便、快速高效等特点,在肉类掺假检测方面具有巨大的应用价值。本文介绍了目前肉制品鉴定的方法,包括蛋白和核酸两个层次,用于肉制品鉴定的各种目的基因的选择。回顾了PCR技术在国内外肉类产品掺假鉴定中的重要应用。指出了PCR技术在肉制品鉴定中的不足,与各种新技术(基因芯片、蛋白质芯片等)有机结合将是以后的研究方向。The authenticity of food is currently a major issue for researchers,consumers and policy markers at all levels of the production process,particularly in the meat industry.PCR is widely applied with its characterization of simplicity,sensitivity and specificity.It is valuable to be applied to meat adulteration detection.The article introduced the method in identification of meat products,including protein and nucleic acid,and selection of the targeting gene.reviewed the application and expectation of PCR in meat adulteration identification at home and abroad.The deficiency of PCR was pointed out,the prospects is combination with various new technologies,gene chip and protein chip as such.

关 键 词：PCR 肉类 掺假 鉴定 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]