食品中4种常见致病菌的磁珠吸附-PCR检测方法研究  

Magnetic beads adsorption-PCR detection method of four common foodborne pathogens in food

作　　者：王娉[1] 胡玥[1] 田雪[2] 杨海荣[1] 赵勇胜[1] 陈颖[1] 

机构地区：[1]中国检验检疫科学研究院农产品安全研究中心,北京100123 [2]中国农业大学食品科学与营养工程学院

出　　处：《卫生研究》2014年第4期556-561,共6页Journal of Hygiene Research

基　　金："十二五"国家科技支撑计划(No.2012BAK17B10);国家高技术研究发展计划(No.2012AA101605);质检公益项目(No.201210043)

摘　　要：目的研究磁珠粒子在食品样品中对常见致病菌的吸附效果。方法以大肠杆菌、金黄色葡萄球菌、单核细胞增生李斯特菌、阪崎克罗诺杆菌为研究对象，通过一系列优化，确定磁珠最佳吸附条件，并研究了其在模拟添加样品中的吸附效率。结果最佳吸附条件为：磁珠粒径2．0～3．0μm，磁珠用量50μ1，孵育时间60min，吸附温度37℃。磁珠粒子对模拟添加样品，如果汁、牛奶和鸭肉中大肠杆菌、单核细胞增生李斯特菌、阪崎克罗诺杆菌、金黄色葡萄球菌的吸附效率分别为50％～84％、46％～66％及54％～74％。结论磁珠分离技术操作简单、吸附效率高，可满足后续PCR检测的需要。Objective To evaluate the adsorption capacity of magnetic beads tor common foodborne pathogens. Methods Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Cronobacter sakazakii were used as targets, the suitable conditions were obtained by optimization the incubation time, bead size, reaction temperature and so on. The adsorption efficiency of the magnetic beads in analog samples was also tested. Results The optimum conditions were as follows： 2.0 -3.0μm diameter magnetic beads 50μl, incubation for 60 min under 37℃. In analog samples, the adsorption efficiency of the magnetic beads for Escheriehia coil, Staphylococcus aureus, Listeria m.onocytogenes and Cronobacter sakazakii in juice, milk, duck meat were 50% -84% ,46% -66% ,54% - 74%, respectively. Conclusion Magnetic beads enrichment technique has high adsorption efficiency, simple to operate, which is meet the requirement for PCR detection.

关 键 词：磁珠粒子 食源性致病菌 吸附效率 食品卫生 

分 类 号：R155.51[医药卫生—营养与食品卫生学] TS207.4[医药卫生—公共卫生与预防医学]