PCR鉴定鸵鸟肉方法的建立与应用  

Establishment and Application of PCR Identification Method for Ostrich Meat

作　　者：刘鹏鹏 尚才人 黄建锋 周志南 吴渊 姜侃 

机构地区：[1]浙江省质量检测科学研究院,杭州310018

出　　处：《食品工业》2016年第6期181-183,共3页The Food Industry

摘　　要：建立一种快速准确鉴定鸵鸟肉的方法。根据鸵鸟特异基因(NCBI序列号:AB254879)设计引物,运用PCR技术扩增鸵鸟特异基因,并验证方法的特异性和灵敏度。所设计的引物特异性良好,鸵鸟肉DNA扩增后产生112 bp的特异性条带,而其他肉类未见该特异性条带;该方法在核酸水平检出限为0.01 ng,样品水平检出限为0.1%。该方法快速准确、具有较高的特异性和灵敏度,可为鸵鸟肉鉴别真假提供技术支持。The purpose of the study was to establish a fast and accurate Identification method of the ostrich meat. According to the specific gene （NCBI AB254879）, the primer was designed to amplify the specific gene, and then verify the specificity and sensitivity of the PCR method. The results showed that the specificity of the primers was good, and specific band of 112 bp was amplified in this method. The detection limit was 0.01 ng at the nucleic acid level and 0.1% at the sample level. The method was fast and accurate, with high specificity and sensitivity, which could provide technical support for the identification true or false of ostrich.

关 键 词：聚合酶链反应 鸵鸟源成分 掺假 检测 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]