Establishment of a PCR Method for the Identification of Mink-Derived Components in Common Edible Meats  

作　　者：Jia-Mu Niu Lin Cui Jin-Xia Ai Guang-Xin Yuan Li-Yuan Sun Li-Jun Gao Ming-Cheng Li 

机构地区：[1]Department of Science and Technology,Beihua University,Jilin 132013,China [2]School of Technology Medicine,Beihua University,Jilin 132013,China [3]College of Pharmacy,Beihua University,Jilin 132013,China

出　　处：《Journal of Analysis and Testing》2022年第1期51-57,共7页分析检测（英文）

基　　金：financially supported by the Science and Technology Development Program of Jilin Province (20160204004NY, 20200404152YY, 20200403047SF);the Science and Technology Innovation Center Construction Program of Jilin Province (20190902018TC);the Graduate Innovation Program of Beihua University [Beihua Yanchuanghezi 2019 (016)]

摘　　要：In this study,we established a DNA extraction method of meats and a PCR method for the detection of mink-derived compo-nents in common edible meats.The DNA of meats was extracted by a developed mink-derived component detection method and salting-out method,the specific primers of Cyt-b were designed,and the mink-derived components in common edible meats were identified by PCR.The results showed that the concentration and purity of mink meat DNA extracted by the two methods could meet the requirements of PCR.The mink meat DNA extracted by the developed mink DNA detection method had a high purity and yield.The mink-derived DNA in common edible meats could be identified.The specificity of mink meat DNA primer was proved to be good by repeated tests.The developed mink DNA detection method has the advantages of rapid detection and simple operation,which can be used for the identification of meat products in market and provide an experimental basis for the quality control of meat products.

关 键 词：MINK Cyt-b Molecular biology Identification of authenticity 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]