3种动物性食品的分子生物学鉴定方法研究  

Identification of molecular biology to identify three kinds of animal flesh

作　　者：田金辉[1] 尉婷媛[2] 周占琴[1] 武彦峰[2] 武会娟[2] 

机构地区：[1]西北农林科技大学动物科技学院,陕西杨凌712100 [2]北京市理化分析测试中心,北京100094

出　　处：《西北农林科技大学学报（自然科学版）》2011年第1期199-202,209,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：北京市科学技术研究院创新团队项目(IG200905N)

摘　　要：【目的】建立一种快速、高效、准确的动物源性食品材质的鉴定方法。【方法】采用PCR方法扩增猪、羊、牛动物组织mtDNA的COⅠ基因,对PCR扩增片段进行测序并构建系统发生树;以HinfⅠ酶为内切酶,对3种样品的COⅠ基因进行聚合酶链式反应-限制性片段长度多态性（PCR-RFLP）分析。【结果】对测序结果进行多重序列比对发现,猪、羊、牛COⅠ基因的碱基差异为19.0%-25.9%,物种内的碱基差异仅为0.1%-1.6%。猪、羊、牛COⅠ基因PCR扩增片段经HinfⅠ酶切后的长度依次为40,411,449 bp;144,376,381 bp和46,377,479 bp,限制性片段长度具有物种特异性。【结论】COⅠ基因的序列及PCR-RFLP分析,可用于猪、牛、羊动物源性食品的材质鉴定。[Objective] This article aims to establish an effective,rapid and accurate method animal-derived food. [Method] CO I mtDNA sequences from pork, mutton and beef were amplif polymerase chain reaction （PCR） technique. The PCR products was cleaved by Hinf I restriction to identify led by the enzymes. [Result] The study resulted in 40,411 and 449 bp （pork）;144,376 and 381 bp （mutton）;46,377 and 479 bp （beef） fragments. A diversity was demonstrated in pork,beef and mutton. Multiple Sequence Alignment result shows that nucleotide difference between swines,ovis aries and bovine＇s CO I gene is 19.0% to 25.9%,nucleotide difference within species is only 0. 1% to 1.6G. [Conclusion] The result shows that pork,mutton and beef can be identified by using PCR-RFLP analysis of the CO I gene in animal flesh.

关 键 词：动物性食品 材质鉴定 PCR扩增 COⅠ基因 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]