荧光定量PCR检测肉制品中鸭源性成分  

A Quantitative Fluorescent PCR Method for Detection of Duck-Derived Ingredients in Meat Products

作　　者：张驰[1,2] 邱皓璞 张筠 

机构地区：[1]东南大学生物电子学国家重点实验室,江苏南京210018 [2]国家农副产品质量监督检验中心,南京市产品质量监督检验院,江苏南京210028 [3]先声再康江苏药业有限公司,江苏南京210042

出　　处：《食品科学》2013年第18期154-157,共4页Food Science

基　　金：“十二五”国家科技支撑计划项目(2011BAK21B05);国家质检总局科技计划项目(2010QK178)

摘　　要：根据鸭线粒体基因组细胞色素b基因中的保守序列设计鸭特异性引物和TaqMan探针,建立肉制品中鸭源性成分定性和定量检测的荧光定量PCR技术。结果表明,引物与探针对于鸭源性成分的特异性良好,检测灵敏度达到1.78pg/反应,该方法可对鸭肌肉组织DNA进行准确定量。使用该技术对市售肉制品进行检测,发现大量使用鸭肉假冒的牛羊肉制品。本研究建立的鸭源性成分荧光定量PCR检测方法,为肉制品质量控制提供了有效的技术手段。Identification of animal species will provide a useful approach for supervision of meat adulteration. Yet in China, little research has been reported on using real-time PCR method to detect duck-derived ingredients in foods. A set of duck-specific primers and TaqMan probe were designed based on the conserved sequences of duck cyt-b gene, and a RT-PCR method was established for qualitative and quantitative detection of duck-derived components in meat products. The primers and probe were highly specific for duck DNA, and the limit of detection was 1.78 pg per reaction. The further quantitative assay revealed that this method was accurate in quantitative determination of DNA from duck skeletal muscle. Finally, commercial meat products were measured, and a number of meat adulterations with duck substituting beef or mutton were detected. In summary, this RT-PCR proved to be a reliable approach in identification of duck ingredients, which could benefit quality control of meat production in China.

关 键 词：鸭源性成分 荧光定量聚合酶链式反应 肉类掺假 检测方法 

分 类 号：TS207.3[轻工技术与工程—食品科学]