DNA条形码技术在鱼肉及其制品鉴别中的应用  

Application of DNA Barcoding to Identify Commercial Fish and Fish Products

作　　者：李新光[1,2] 王璐[1,3] 赵峰[1] 马丽萍[1,2] 孙永[1] 周德庆[1] 

机构地区：[1]中国水产科学研究院黄海水产研究所,山东青岛266071 [2]上海海洋大学食品学院,上海201306 [3]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学》2013年第18期337-342,共6页Food Science

基　　金：中央级公益性科研院所基本科研业务费专项(20603022013018)

摘　　要：为鉴别冷冻鱼、冻鱼片和烤鱼片中鱼肉成分的来源,用以判别其与食品标签是否相符,以COI基因为靶点,利用基因克隆和生物信息学方法建立鱼肉制品DNA条形码鉴别技术。对20种冷冻鱼、10种冻鳕鱼片和15种烤鱼片样品进行鉴定,结果表明:20种冷冻鱼鉴定的结果与形态学鉴定的结果一致;10种冻鳕鱼片样品主要以"狭鳕"为主(6/10),存在将"白鳕鱼"标识为"银鳕鱼"的现象;烤鱼片样品与其标签上所标识的原料多数不符,一些烤鱼片还检有月尾兔头鲀。DNA条形码技术是一种简单、有效的分子鉴别技术,可用于冷冻鱼、冻鱼片和烤鱼片中鱼肉成分的鉴定。A DNA barcoding technique for species identification of fish ingredients in frozen whole fish, frozen fish fillets and grilled fish fillets by using COI gen as the target was established for use in examining whether the identified species are in accordance with those indicated on the label or not. Twenty fresh fishes, ten frozen cod fillets and fifty grilled fish fillets were identified using the DNA Barcoding technique. The results showed that DNA barcoding identification of the twenty frozen fishes was identical to morphological identification. Out of the ten frozen cod fillets, six samples were identified as Theragra chalcogrammus and some samples of Merluccius productus were labeled as Anoplopoma fimbria. Most of the grilled fish fillets were identified to be not the same as indicated on the label and Lagocephalus lunaris ingredients were detected in some of them. DNA barcoding as a simple and effective molecular identification approach is useful for the identification of fish ingredients in frozen whole fish, frozen fillets and grilled fish fillets.

关 键 词：DNA条形码 物种鉴别 冻鳕鱼片 烤鱼片 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]