蛋白质组学技术在食品品质检测及鉴伪中的应用  

Application of Proteomic Technology in Food Quality Detection and Authenticity Identification

作　　者：赵方圆[1,2] 吴亚君[1] 韩建勋[1] 葛毅强[2,3] 陈颖[1] 

机构地区：[1]中国检验检疫科学研究院,北京100123 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]中国农村技术开发中心,北京100045

出　　处：《中国食品学报》2012年第11期128-135,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家863项目(2011AA1008047);质检总局科技项目(2009IK316)

摘　　要：蛋白质组学技术的发展已经成为现代生物技术快速发展的重要支撑,被广泛地应用到食品功能研究、品质评价、营养分析、安全检测及真伪鉴别等研究中,为食品科学相关研究提供了新的思路和技术,具有很好的发展前景。本文概述了蛋白质组学的概念及主要研究技术,分析了蛋白质组学技术在食品研究中的应用,展望了蛋白质组学技术在食品品质检测及鉴伪中的发展前景。Proteomics technologys has become the important support of the rapid development of modern biological technology, which have been widely applied in the research of food such as food function, quality evaluation, nutritional analysis, safety detection and authenticity identification. Proteomic techniques provide new thoughts and techniques for food science research and offer a very promising prospect. This paper outlines the concept and techniques of proteomics, analyzes the application of proteomic techniques in the food research, and outlooks the prospect of the development of proteomic techniques in food quality detection and authenticity identification.

关 键 词：蛋白质组学 食品 检测 鉴伪 应用 

分 类 号：TS207.3[轻工技术与工程—食品科学]