基于分子生物学原理技术检测肉制品中动物源性成分研究进展  

Advance in the detection of animal-derived ingredients in meat products using techniques based on molecular biology principle

作　　者：易艳 刘明东[2] 蒋子敬 姜展樾 马丽侠[2] 叶德萍[2] 韩国全[1] 周李华[2] YI Yan;LIU Mingdong;JIANG Zijing;JIANG Zhanyue;MA Lixia;YE Deping;HAN Guoquan;ZHOU Lihua(Sichuan Agricultural University,College of Food Science,Ya′an 625000,China;National Institute of Measurement and Testing Technology,Chengdu 610000,China)

机构地区：[1]四川农业大学食品学院,四川雅安625000 [2]中国测试技术研究院,四川成都610000

出　　处：《食品与发酵工业》2023年第4期288-294,共7页Food and Fermentation Industries

基　　金：国家重点研发计划(2021YFF0701905)。

摘　　要：肉制品掺假严重侵害消费者对食品质量安全的信任,影响食品行业的健康发展,已成为全球关注的焦点之一。该文综述当前应用较为广泛的基于分子生物学原理的检测技术的优缺点和应用场景,包括普通PCR定性检测、实时荧光PCR相对定量、数字PCR绝对定量、环介导等温扩增快速检测、DNA条形码、高通量测序等新型分子检测技术,以期为政府监管部门及第三方检测机构的研究者提供参考。The adulteration of meat products damages consumers′trust in food quality and safety,and affects the sound development of the food industry.It has become one of the focuses of global concern.In this paper,the advantages,disadvantages,and application scenarios of the widely used detection technologies based on molecular biology principles are summarized,including qualitative general PCR,relative quantitative real-time PCR,absolute quantitative digital PCR,loop-mediated isothermal amplification for rapid detection,DNA barcoding,high-throughput sequencing,and other new molecular detection technologies.We hope this can provide theoretical reference for researchers of government regulatory authorities and third-party testing institutions.

关 键 词：肉制品掺假 动物源性成分 分子生物学技术 高通量测序 PCR 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]