食品中鸡源性成分实时荧光PCR检测方法的建立  

Detection of Chicken-Derived Ingredients in Foods by Fluorescence-Based Quantitative Real-Time PCR

作　　者：范丽丽[1] 李培[2] 傅春玲[1] 丁洪流[2] 陈英[2] 

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

出　　处：《食品科学》2014年第2期248-251,共4页Food Science

基　　金：苏州市科技支撑计划项目(SS201126)

摘　　要：目的:建立基于实时荧光聚合酶链式反应技术的食品中鸡源性成分快速检测方法。方法:以鸡线粒体细胞色素b为目的基因,设计特异性引物和探针,通过特异性、灵敏性实验及模拟混合肉样和市售肉制品检测,对该体系进行验证。结果:该鸡源荧光聚合酶链式反应检测体系具有很好的特异性及灵敏性,可检测3.5 pg/μL鸡源DNA的存在;经含鸡源成分的模拟混合肉样检测,证实体系抗干扰能力强;并且通过市售食品检测表明体系可用于定性加工食品中的鸡源成分。结论:所建立的鸡源引物探针体系具有特异性好、灵敏度高、快速高效等优点,可用于对食品中鸡源性成分的掺假鉴别。Objective： This study is aimed to establish a fluorescence-based real time polymerase chain reaction （PCR） assay for specific detection of chicken-derived ingredients in foods. Methods： A pair of primers and a Taqman probe targeting the conservative regions of the chicken mitochondrial cytochrome b （Cyt b） gene were designed. The assay system was validated with respect to sensitivity and specificity by detecting mixed meat samples and commercial meat products. Results： The assay was found to be highly specific and sensitive as evidenced by showing no amplification of DNA extracted from other meats and by its capability of detecting 3.5 pg/μL of chicken DNA. Its application for detecting mixed samples of chicken- derived ingredients and other meats showed high strong anti-interference performance. Conclusion： The PCR system offers the advantages of high specificity and sensitivity as well as rapidity and is applicable to identify meat products adulterated with chicken-derived ingredients.

关 键 词：实时荧光聚合酶链式反应 鸡 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]