冷冻鱼糜中植物成分的PCR检测方法  

PCR detection method of plant ingredient in frozen surimi

作　　者：顾晓慧[1,2] 姚琳[2] 王联珠[2] 江艳华[2] 李凤玲[2] 隋哲[1,2] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]中国水产科学研究院黄海水产研究所农业部水产品质量安全检测与评价重点实验室,山东青岛266071

出　　处：《中国渔业质量与标准》2014年第2期44-49,共6页Chinese Fishery Quality and Standards

基　　金：科技支撑计划(2012BAD28B05);农业部行业标准制修订项目(2006-08163);农业部主要贸易国农产品质量安全标准比对分析研究项目;农业部水产品技术性贸易措施官方评议(2012-333);黄海水产研究所级基本科研业务费专项(20603022013014)

摘　　要：为了检测冷冻鱼糜中掺入的植物蛋白成分,本研究以冷冻鱼糜中掺入的植物成分为研究对象,以植物内源性基因tRNA leu为扩增片段,建立了一种冷冻鱼糜中掺入的植物成分的定性检测方法。通过正交实验得到最优PCR体系,确定了最佳退火温度。该方法具有较高的灵敏度,能够对植物成分含量为0.1%的冷冻鱼糜进行植物源性核酸成分检测,可以满足冷冻鱼糜质量实际检测的要求,对于规范鱼糜行业秩序,促进贸易健康发展具有重要的意义。In order to test plant protein components added in frozen surimi qualitatively, the study took plant ingredi- ent added in frozen surimi as the research object, and the tRNAleu, the endogenous gene of plants as the target frag- ment, then set up a qualitative method for detecting the plant ingredient in frozen surimi. Through orthogona] experi- ment, the optimal PCR system was obtained and the best annealing temperature was determined. This method was highly sensitive and 0.1% plant ingredients in frozen surimi can be detected by this method. It can meet the actual testing requirements of monitor work on frozen surimi quality, which is significant for regulating industrial order of surimi and promoting its sound trade development.

关 键 词：冷冻鱼糜 植物成分 DNA提取 PCR检测 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]