肉制品真伪鉴别技术研究进展  

Progress in Meat Adulteration Detection Techniques

作　　者：任君安[1,2] 黄文胜[1] 葛毅强[2,3] 陈颖[1] 

机构地区：[1]中国检验检疫科学研究院,北京100123 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]中国农村技术开发中心,北京100045

出　　处：《食品科学》2016年第1期247-257,共11页Food Science

基　　金：国家高技术研究发展计划(863计划)项目(2011AA100807);中国检验检疫科学研究院基本科研业务费专项(2014JK027)

摘　　要：肉类制假、掺假问题严重侵害了消费者权益、身体健康和进出口贸易。目前,肉类掺假检验技术已经逐渐成为研究热点,主要的研究方法有形态学、基于代谢物的检测和基于蛋白水平及核酸水平的检测等几大类,主要包括酶联免疫吸附实验、色谱、质谱和聚合酶链式反应等。本文综述了食品中肉类成分鉴别技术的研究进展,并对其发展趋势进行讨论。Currently, meat adulteration issues occur frequently, and severely impact import and export trade, consumers＇ rights and people＇s health. The development of reliable and accurate testing methods has become a hot research topic in many countries. The most reported meat authenticity detection techniques for meat products include microscopic examination, enzyme-linked immunosorbent assay（ELISA）, liquid chromatography, tandem mass spectrometry and polymerase chain reaction, based on the characteristics of morphology, metabolites, proteins and nucleic acids. This paper reviews the progress in identification techniques for meat ingredients and their future trends are discussed.

关 键 词：肉制品 真伪 鉴别 检测技术 

分 类 号：TS207.3[轻工技术与工程—食品科学]