基于功能化引物设计的荧光比色法检测牛肉品中鸭肉掺假成分  

Functionalized primer-based fluorescent colorimetric method for the detection of duck ingredient in beef

作　　者：秦盼柱 陆剑锋 陈伟 QIN Panzhu;LU Jianfeng;CHEN Wei(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601

出　　处：《合肥工业大学学报（自然科学版）》2020年第6期844-848,共5页Journal of Hefei University of Technology：Natural Science

基　　金：中国农业产业技术体系专项资助项目(CARS-48)。

摘　　要：文章使用发夹序列功能化的上游引物,针对鸭肉线粒体cyt b基因,提出了一种新型的荧光比色方法,并将该方法用于牛肉中鸭肉掺假成分的检测。实验结果表明,该方法对牛肉中鸭肉成分的检测灵敏度达到了0.01%。该方法省时、快捷、经济,适合于牛肉产品中鸭肉成分的快速检测。In this experiment,a novel fluorescent colorimetric method was developed for the detection of duck ingredient in beef by using hairpin sequence functionalized upstream primer that is specific to mitochondrial cytochrome b(cyt b)gene of duck.The experimental results showed that the detection sensitivity of this method to duck reached 0.01%.This method is time-saving,fast,economical,and suitable for the rapid detection of duck components in beef products.

关 键 词：发夹序列 牛肉 鸭肉 荧光比色法 快速检测 

分 类 号：TS207.7[轻工技术与工程—食品科学]