环介导等温扩增技术快速检测肉及肉制品中的牛源性成分  

Development of loop-mediated isothermal amplification( LAMP) method for rapid detection of bovine in meat and meat products

作　　者：冼钰茵[1,2] 易敏英[1,2] 张璜 高东微[1,2] 凌莉[1,2] 

机构地区：[1]广东检验检疫技术中心,广东广州510623 [2]广东省动植物与食品进出口技术措施研究重点实验室,广东广州510623 [3]广州迪澳生物科技有限公司,广东广州510663

出　　处：《食品工业科技》2016年第7期278-282,共5页Science and Technology of Food Industry

基　　金：广东局科技项目(2014GDK08);广州市科技计划项目(2014Y2-00081)

摘　　要：本文以牛源性线粒体细胞色素B(cyt B)基因为模板,采用软件Primer Explorer Version 4设计并筛选出LAMP特异性扩增引物,通过反应体系优化建立了肉及肉制品中牛源性成分的环介导等温扩增技术检测方法,对该方法的灵敏度、特异性以及稳定性进行了验证,同时采用国标方法和商品化检测试剂盒对市售的12种牛肉及牛肉制品进行对比检测。结果表明该检测方法具有高灵敏度、高特异性和高稳定性,适用于实际的生鲜肉制品及加工肉制品中牛源性成分的鉴定。According to the sequence of bovine mitochondrial cytochrome B （cytB）gene, sets of bovine-specific loop-mediated isothermal amplification （LAMP）primers were designed and screened with the Primer Explorer Version 4 software. Optimization of the parameters and the reaction system was made to establish the rapid detection LAMP method for bovine ingredient in meat and meat products.The specificity,sensitivity and stability of this method was evaluated and compared to national standard method and commercial detection kit.The bovine ingredient detection in 12 meat and meat products were 100% consistent to the sample information,indicated that this method with high specificity, sensitivity and stability could be used to detect bovine ingredient in fresh or processed meat products.

关 键 词：环介导等温扩增 检测 肉及肉制品 牛源性成分 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]