实时荧光PCR快速筛选食品中鸭源性成分  

Detection for duck-derived ingredients in foods with real-time polymerase chain reaction method

作　　者：金萍[1] 丁洪流[1] 李培[1] 陈英[1] 傅春玲[2] 

机构地区：[1]苏州市产品质量监督检验所,江苏苏州215128 [2]苏州大学医学部公共卫生学院,江苏苏州215123

出　　处：《食品工业科技》2013年第18期61-63,67,共4页Science and Technology of Food Industry

基　　金：苏州市科技支撑计划项目(SS201126);江苏省质量技术监督局科技项目

摘　　要：基于鸭线粒体细胞色素Cyt b基因建立了肉制品中的鸭源性成分检测的real-time PCR方法,并对模拟样本和市售样本进行了检测分析,检出限低至1%,适用于实验室的鸭源性成分的鉴定分析。A rapidly and specific real-time PCR assay,bansed on the amplification of the Cyt b gene, had been developed for the detection of duck-derived ingredients in food. Simulation samples and commercially processed food testing showed that it was possible to detect 1% duck spiked in other species and it was a potentially reliable and suitable technique in routine food analysis for detection of duck-derived ingredients in food.

关 键 词：实时荧光PCR 线粒体细胞色素B基因 食品掺假 

分 类 号：TS207.3[轻工技术与工程—食品科学]