利用PCR技术鉴别畜禽肉中鸭源性成分研究  

The Identification of Duck Origin Ingredients in Livestock and Poultry Meat by PCR Technique

作　　者：张晶鑫[1] 高玉时[1] 樊艳凤[1] 唐修君[1] 贾晓旭[1] 顾荣[1] 陆俊贤[1] 

机构地区：[1]中国农业科学院家禽研究所,江苏扬州225125

出　　处：《安徽农业科学》2015年第34期202-203,322,共3页Journal of Anhui Agricultural Sciences

基　　金：扬州市社会发展前瞻性研究项目(YZ2014188);国家自然科学基金项目(31372277)

摘　　要：[目的]建立一种快速准确的鸭源性成分检测方法。[方法]分别以线粒体16S rRNA基因和COⅠ基因序列为靶位点设计鸭特异性引物,以常见畜禽肉(羊肉、牛肉、猪肉、兔肉、鸽肉、鹌鹑肉、鸡肉、鸭肉、鹅肉)DNA为模板,进行PCR扩增,检测引物的特异性和灵敏度。[结果]筛选的引物能够有效地对鸭源性成分进行检测,方便简洁,灵敏度较高。[结论]该方法能够快速有效地鉴别畜禽肉中鸭源性成分。[Objective]In order to establish a quick and accurate peculiar method,which could identify the components of duck origin. [Method]16S rRNA gene and COⅠgene were used as target sites,the specific primers of duck were designed. The DNA of common livestock and poultry meat including mutton,beef,pork,rabbit meat,pigeon meat,quail meat,chicken,duck and goose were used as template. Through PCR amplification,the specificity and sensitivity of primer were detected. [Result]The selected primer could identify the components of duck origin effectively. The method was convenient and concise,and the sensitivity was high. [Conclusion]This method could detect the duck origin in livestock and poultry meat quickly and effectively.

关 键 词：鸭源性成分 16S RRNA基因 COⅠ基因 PCR 鉴别 

分 类 号：S879.2[农业科学—畜牧兽医] TS251.5[轻工技术与工程—农产品加工及贮藏工程]