肉及肉制品中大鼠成分PCR检测方法研究  

Detection of Rat Components in Meat and Meat Products by PCR

作　　者：李宗梦[1] 赵良娟[1] 马兴[1] 赵宏[1] 郑文杰[1] 张宏伟[1] 武鹏程 尹长城 

机构地区：[1]天津出入境检验检疫局动植物与食品检测中心,天津300461 [2]北京华大蛋白质研发中心有限公司,北京101318

出　　处：《食品研究与开发》2016年第24期109-113,共5页Food Research and Development

基　　金：国家质检总局科技项目(2015IK278)

摘　　要：我国肉类掺假现象屡禁不止,尤以使用来源不明的鼠肉冒充高价肉贩卖最为恶劣。褐家鼠(Rattus norvegicus)俗称大鼠,由于分布广、数量多、体型较大的特点最容易成为肉类掺假的来源。针对我国缺乏肉及肉制品中大鼠成分检测方法的问题,本研究针对包括大鼠在内的共17种动物线粒体cytb基因序列进行分析比对,设计特异性检测引物。该方法特异性好,可检出混合样品中低至0.1%的大鼠成分,灵敏度较高。结果表明,本方法对热处理混合肉样品和市售样品也具有较好的检测能力,灵敏度达到0.1%。本研究为肉类食品安全监管提供了新方法。Meat fraud has been a problem for a long time in China. Adulteration of murine meat with unknown resource into high priced meat has been the worst. Brown rat （Rattus norvegicus） which is normally referred as rat has become the most possible resource for meat adulteration due to its broad distributions, large population and bigger size. There is lack of detection method aiming at rat components in meat and meat products in China. In this study, sequences of cytb gene coming from 17 animal species including rat was analyzed and a pair of primers specifically targeting rat was designed. The primers showed high specificity and sensitivity by which 0.1%of rat meat in meat mixture was detectable. Moreover, this method was also applied to heat treated meat mixtures and commercial meat products with sensitivity of 0.1%. This study provided a new tool to control the quality of meat products for official laboratories.

关 键 词：肉制品 PCR 大鼠 食品掺假 

分 类 号：TS207.3[轻工技术与工程—食品科学]