肉类及肉制品中动物源性成分鉴别方法研究进展  

Progress on Identification Methods of Animal-derived Ingredients in Meat and Meat Products

作　　者：纪艺 陈笑芸[1] 丁霖 汪小福[1] 彭城 徐晓丽[1] 徐俊锋[1] JI Yi;CHEN Xiaoyun;DING Lin;WANG Xiaofu;PENG Cheng;XU Xiaoli;XU Junfeng(Institute of Agro-product Safety and Nutrition,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]浙江省农业科学院农产品质量安全与营养研究所,杭州310021

出　　处：《生物技术进展》2020年第6期711-716,共6页Current Biotechnology

基　　金：省部共建国家重点实验室自助设计项目。

摘　　要：肉类掺假问题直接影响着人类健康、公共卫生安全以及社会稳定等方面,成为当今食品安全热点话题之一,因此,高效、精确的肉类及肉制品中动物源性成分的检测鉴定势在必行。基于此,主要介绍了对于动物源性成分检测及鉴别的不同研究方法,分析了利弊,并对后续肉类及肉制品中动物源性成分的鉴别方法的研发方向进行了展望,以期为此领域提供资料性参考。Meat adulteration has a direct impact on human health,public health and safety and social stability,and has become one of the hot topics in food safety.Therefore,it is imperative to detect and identify animal-derived components in meat and meat products efficiently and accurately.Based on this,this paper mainly introduced different research methods for the detection and identification of animal-derived components,analyzed their advantages and disadvantages,and looked forward to the research and development direction of identification methods of animal-derived components in meat and meat products,in order to provide data reference for this field.

关 键 词：肉类掺假 ELISA 近红外光谱 等温扩增技术 数字PCR 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]