蔬菜中食源性病毒富集方法研究  

Study on concentration of foodborne viruses in vegetables

作　　者：阮佳 张薇薇[1] 刘鑫[1] 苏会岚[1] RUAN Jia;ZHANG Weiwei;LIU Xin;SU Huilan(Chengdu Medical College,Chengdu 621000,China;West China School of Public Health,Sichuan Univercity,Chengdu 610041,China)

机构地区：[1]成都医学院,四川成都621000 [2]四川大学华西公共卫生学院,四川成都610041

出　　处：《中国测试》2020年第10期11-17,共7页China Measurement & Test

基　　金：国家自然科学基金资助项目(81401757);四川省科技计划项目应用基础研究(2019YJ0367);四川省科技创新苗子工程资助项目(2019047);成都医学院科研基金自科项目(17Z137)。

摘　　要：蔬菜被诺如病毒和轮状病毒污染后出现食物中毒的风险高,准确地检测蔬菜中两种食源性病毒对保障食品安全具有重要意义。分离、富集蔬菜中病毒粒子能够提高检测的准确度和灵敏度。该文采用甘氨酸缓冲液洗脱-PEG 6000沉淀富集蔬菜中的诺如病毒和轮状病毒,对影响分离、富集效果的主要因素(甘氨酸缓冲液pH,PEG 6000的浓度和沉淀时间)进行优化,最后采用RT-qPCR检测病毒。结果表明:采用pH5.0的甘氨酸缓冲液洗脱,15%PEG 6000沉淀洗脱液中的病毒粒子2 h,样品中病毒回收率最大,诺如病毒回收率为13.35%~20.30%,轮状病毒回收率为18.08%~20.00%。该研究可为蔬菜中病毒的准确检测提供方法学参考。Vegetables are in a high risk of food poisoning after contaminated with norovirus and rotavirus.It’s critical to detect the two foodborne viruses accurately in vegetables for ensuring food safety.To separate and concentrate the viral particles in vegetables can improve the detection accuracy and sensitivity obviously.In this research,glycine buffer was used for eluting the viral particles from vegetables.Subsequently,the separated viral particles were concentrated by PEG 6000 precipitation.The main factors(the pH of the glycine buffer,the concentration and the precipitation time of the PEG 6000)affecting the recovery rate of the pretreatment method were optimized.The concentrated viral particles were detected by RT-qPCR.When the pH of glycine buffer were 5.0,and PEG 6000 concentration were 15%and precipitation time were 2 hours,the optimal recovery rate was obtained.The recovery rates of norovirus and rotavirus were 13.35%-20.30%and 18.08%-20.00%,respectively.This research provides a methodological reference for the accurate detection of virus in vegetables.

关 键 词：诺如病毒 轮状病毒 莴苣 富集 

分 类 号：R155[医药卫生—营养与食品卫生学]