多重PCR法用于鸡、鸭肉源性的鉴定  

Multiplex PCR for Identification of Chicken and Duck in Meat

作　　者：段庆梓[1] 尚柯[1] 张玉[1] 张良[1] 

机构地区：[1]成都市食品药品检测中心,四川成都610045

出　　处：《食品研究与开发》2014年第5期90-93,共4页Food Research and Development

摘　　要：在PCR方法对肉质源性的鉴定中,大多数的研究都针对猪、牛、羊肉之间的鉴别,而对禽肉中鸡、鸭肉的鉴别研究较少。本研究在Cyt-b(细胞色素b)基因序列上确定了鸡肉和鸭肉的特异性引物,并进行了相应引物比例的PCR扩增,能够同时扩增样品中所含的鸡肉和鸭肉成分,可检测出混合样品中鸡、鸭肉的比例最低为10%。并将扩增产物进行测序比对,也进一步验证了PCR结果的准确性。该方法不仅缩短了检测时间,同时提高了检测的效率及结果的准确性,完全能够满足对市场上鸡、鸭肉的成分检测。Using PCR assay for specific detection of species origin of meat, most researches focus on the cross tested with DNA of pig, cattle and sheep, but lack of research about identifying meat species of chicken and duck. The primers used in our research were designed from correlative Cytochrome-b gene sequences, and the different proportion of primers were mixed for Multiplex PCR analysis, which can amplify the sample contained both chicken and duck in meat. Thus, the detection limits was found to be approximately 10%. Finally, the PCR products were sequenced, which could enhanced the accuracy of the result. This method not only faster than common PCR, but also increasing the accuracy and efficiency. So that this method can cover nearly all the chicken and duck in public market for species identification.

关 键 词：鸡 鸭肉 源性鉴定 Cyt-b基因 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]