用PCR技术快速鉴别肉质品  

APPLICATION OF PCR IN RAPID LDENTIFICATION OF MEAT PRODUCTS

作　　者：李金桩[1] 白木兰[1] 包.格日勒图 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《内蒙古农业大学学报（自然科学版）》2009年第4期150-152,共3页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

基　　金：内蒙古农业大学博士科研启动基金项目(BJ06-49)

摘　　要：本研究以猪肉、羊肉和牛肉等不同生鲜肉细胞线粒体中提取DNA,设计合成引物,进行PCR扩增得到目的DNA片段,进行琼脂糖凝胶电泳,根据DNA片段的大小来判断肉种。结果表明:猪、羊和牛肉扩增产物DNA片段分别为443 bp、314 bp和271 bp,大小相差明显,分离明确,容易识别。并且3种动物DNA没有交叉反应,特异性较强。此方法能准确、快捷地鉴别出畜肉。Mitochondfion DNA is extracted from pork, mutton and beef. The amplified DNA after establishing PCR were analysed by agarose gel electrophoresis, and the meat identified by DNA fragment size. This results showed that there was a significant difference in molecular weight of amplified DNA from pork, mutton and beef, whose are 443 bp,314 bp and 271 bp respectively. Cross react with amplified DNA could not observe from different three animals, as well as it was high specificity. It was suggested that this method is potential use in identification of meat exactly and quickly.

关 键 词：肌肉 DNA PCR 琼脂糖凝胶电泳 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]