双重PCR检测食品中的动物源性成分  

Detection of components of animal origin in food by double PCR

作　　者：毕宇涵[1] 闫冰[1] 赵凤[1] 王明娜[1] 韩希妍[1] 吕琦[1] 姜毓君[1] 

机构地区：[1]乳品科学教育部重点实验室,东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2009年第3期315-318,共4页Science and Technology of Food Industry

基　　金：黑龙江省科技攻关项目(GB07B406);黑龙江省博士后科研启动资助金(LBH-Q07023);哈尔滨市青年科技创新人才研究专项资金项目(2007RFQXN020)。

摘　　要：建立了一种检测肉制品中动物源性成分的双重PCR技术,针对五种不同动物线粒体DNA中所含有的特异性基因分别设计引物,同时对脊椎动物所共有的保守基因进行引物设计,并将其作为体系中的内参照。用此技术可同时检测出肉制品中5种动物源性成分,检测灵敏度达到1%,能够适应市场化检测的需要。The double PCR was developed for detection of meat products.This research was based on double PCR assay amplification of chondriosome DNA and specific for five genes of meats.Six pairs of primers were designed to amplify five specific genes of five meats and conservative gene of vertebrates.The primers of conservative gene could be used as internal control of double PCR assay.1% other meat contamination could be detected in heated and unheated meat product.

关 键 词：双重PCR 动物源性成分 线粒体DNA 肉制品 

分 类 号：TS207.3[轻工技术与工程—食品科学]