SYBR GreenⅠ实时PCR技术鉴定鸭源性成分的研究  

SYBR Green Ⅰ Real-time PCR for Detection of Duck-derived Components

作　　者：杨丽霞[1] 宋涛平[1] 谢晓红[1] 付冠艳[1] 刘佩[1] 彭新凯[1] 

机构地区：[1]长沙市食品质量安全监督检测中心,长沙410013

出　　处：《中国农学通报》2013年第11期16-19,共4页Chinese Agricultural Science Bulletin

基　　金：湖南省科技重大专项"湖南省食品安全监控技术体系研究与示范"(2010FJ1009);"十二五"国家科技支撑计划项目"旅游餐饮安全保障及基地原材料安全控制技术研究与示范"(2012BAK17B17);长沙市科技计划重点项目(K1112002-31)

摘　　要：为建立灵敏、可靠的食品中鸭源性成分鉴定方法,确定了一对可特异地检测出牛肉中所掺杂鸭肉成分的引物,建立了SYBR Green Ⅰ实时PCR技术检测鸭肉的方法。结果表明:利用SYBR Green Ⅰ实时PCR技术可检测到鸭肉DNA,通过熔解曲线能有效地区分特异性产物,检测灵敏度可达到1pg DNA。同时利用该方法可检测出熟牛肉、鸭肉混合样品中的鸭肉成分。SYBR Green Ⅰ实时PCR方法能快速、特异、灵敏的检测鸭肉成分。To establish a method which was use to detect the chosen to detect the duck in beef, fluorescent SYBR Green duck-derived components, one pair of primer was I Real-time PCR was developed for detection of the duck. The results showed that, duck gene DNA fragment could be detected and specially analyzed by melting curves, the detection limit was 1 pg DNA. Duck could be detected by the method from cooked duck and beef mixture. SYBR Green I Real-time PCR was the effective methods for detecting duck.

关 键 词：SYBR Green Ⅰ实时PCR 鸭肉 线粒体DNA 熔解曲线 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]