环介导等温扩增法检测牛羊肉中的猪肉成分  

Detection of pork component from beef or mutton by LAMP

作　　者：杨丽霞[1] 淑君 彭新凯[1] 

机构地区：[1]长沙市食品质量安全监督检测中心,湖南长沙410013

出　　处：《食品与机械》2013年第5期63-65,共3页Food and Machinery

基　　金：“十二五”国家科技支撑计划项目子课题(编号:2012BAK17B17);湖南省质量技术监督局科研项目(编号:2013KJJH11)

摘　　要：研究建立实时荧光环介导等温扩增方法,以实现对牛羊肉中猪肉成分的快速检测。针对猪肉线粒体DNACOXI基因设计LAMP引物,通过扩增产物电泳和终点染色法鉴定反应,同时采用荧光检测仪实时监控反应过程。结果表明,LAMP法能有效、特异地检测出牛羊肉中的猪肉成分,该方法快速、简便、灵敏度高,可方便的应用到肉制品检测中。A method for the pork component fast identification from beef or mutton through real time loop-mediated isothermal amplifica tion with LAMP primers of swine mitochondrial COXIgene, and the process was analyzed by gel electrophoresis, staining and real time system. It suggested that LAMP could detect the pork component from beef or mutton effectively and specifically. Since this method is fast, simple, and high sensibility, it could be applied to meat product detection.

关 键 词：环介导等温扩增 猪肉 快速检测 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]