核酸适配体技术在食品危害因子检测中的应用研究进展  

Application Research Progress of Aptamer in the Detection of Food hazard Factors

作　　者：徐婧婧 纪晗旭 李雨枫 XU Jingjing;JI Hanxu;LI Yufeng(Nanjing Institute of Product Quality Inspection,Nanjing 210093,China)

机构地区：[1]南京市产品质量监督检验院,江苏南京210093

出　　处：《现代食品》2021年第8期147-149,共3页Modern Food

基　　金：国家市场监督管理总局技术保障专项项目(2020YJ034);南京市市场监督管理局重点科技项目(Kj2019016)。

摘　　要：食品安全问题关乎每个人的生命安全和身体健康,人们对食品安全问题越来越关注。加强食品安全检测,提高检测技术水平是减少食品安全隐患的重要手段。核酸适配体技术具有亲和力高、稳定强、易于制备和修饰、特异性高等特点,在临床诊断、环境检测、食品安全等领域广泛应用,本文简要介绍了核酸适配体技术在食品安全领域的应用。Food safety issues are related to everyone’s life safety and physical health,and people are paying more and more attention to food safety issues.Strengthening food safety testing and improving the level of testing technology are important means to reduce food safety hazards.Aptamer has the characteristics of high affinity,strong stability,easy preparation and modification,and high specificity.It is widely used in clinical diagnosis,environmental testing,food safety and other fields.This article briefly introduces the application of aptamer in the field of food safety.application.

关 键 词：核酸适配体 食品检测 危害因子 

分 类 号：TS207.3[轻工技术与工程—食品科学]