PCR技术对肉制品中掺杂物的快速鉴定研究  

Research on Rapid Identification of Adulterants in Meat Products by PCR Technology

作　　者：马邯生 MA Hansheng(Handan Polytechnic College,Handan,Hebei,056001,China)

机构地区：[1]邯郸职业技术学院,河北邯郸056001

出　　处：《质量安全与检验检测》2020年第5期89-90,101,共3页QUALITY SAFETY INSPECTION AND TESTING

摘　　要：为了探讨聚合酶链反应(PCR)技术对肉制品中的掺杂物进行快速鉴定研究的方法,本文从不同肉制品中提取出其特异性靶基因,并进行设计从而合成出特异性的引物,再经单重和多重PCR优化,确定检测不同肉制品的单重和多重PCR方法,之后组装试剂盒,并应用其对不同肉制品中的掺杂物进行快速鉴别研究。经过3次重复检测,所有样品检测结果均完全一致。PCR技术重复性好,稳定性高,可对肉制品中的掺杂物进行快速鉴定研究。In order to explore the polymerase chain reaction(PCR)technology for rapid identification of adulterants in meat products,specific target genes are extracted from different meat products and designed to synthesize specific primers in this paper.After single-plex and multiplex PCR optimization,the single-plex and multiplex PCR methods for detecting different meat products are determined,and then the reagents are assembled.Finally,the kit is used to quickly identify the adulterants in different meat products.After 3 repeated tests,the test results of all samples are completely consistent.PCR technology has good reproducibility,high stability,and can be used for rapid identification and research of adulterants in meat products.

关 键 词：聚合酶链反应 肉制品 鉴定 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]