建立一种快速鉴定欧鳇及其制品的SYBR Green荧光PCR方法  

A new SYBR Green fluore scent PCR method for rapid identification of Husohuso and its products

作　　者：刘淑艳[1] 孙晓飞[1] 万超[1] 蒋丹[1] 吴斌[1] 林长军[1] LIU Shu-yan SUN Xiao-fei WAN Chao JIANG Dan WU Bin LIN Chang-jun(Liaoning Entry-Exit Inspection and Qurantine Bureau, Dalian 116001)

机构地区：[1]辽宁出入境检验检疫局,大连116001

出　　处：《食品科技》2016年第11期259-261,共3页Food Science and Technology

基　　金：国家质检总局质检公益性行业科研项目(201410059)

摘　　要：根据欧鳇线粒体细胞色素氧化酶CoxⅠ基因中的保守序列设计欧鳇特异性引物,建立欧鳇成分SYBR Green荧光PCR定性检测方法。该方法的引物对于欧鳇成分的特异性良好,方法的灵敏度为0.04 ng/μL欧鳇DNA和质量分数0.01%欧鳇肉粉。通过对市售鱼子酱检测,显示该方法可检测出鱼子酱中的欧鳇成分。结果表明,该检测方法特异性强、灵敏度高,能够用于食品中欧鳇源性成分的真实性鉴别。A set of Huso-specific primers were designed according to conserve Huso gene Cox I, and a realtime-PCR method was established for qualitative detection of Huso-derived components in its products. The primers were highly specific for Huso DNA. The limit of detection was 0.04 ng per reaction and 0.01% Huso component could be detected. The further quantitative assay revealed that the method was accurate in qualitative determination for huso products. In summary, this RT-PCR proved to be a reliable approach in identification of Huso ingredients, which could benefit quality control of Huso production.

关 键 词：欧鳇成分 SYBR Green荧光 PCR CoxⅠ 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]