火锅等复杂成分食品中罂粟成分检测技术研究进展  

Research Progress on Detection of Opium Poppy Components in Complex Ingredients Food such as Hot Pot

作　　者：冀柏颖 李学谦 李欣瑀 林子清[1] Ji Baiying;Li Xueqian;Li Xinyu;Lin Ziqing(Department of Forensic Medicine,China Criminal Police College,Shenyang 110035,China)

机构地区：[1]中国刑事警察学院法医学系,辽宁沈阳110035

出　　处：《山东化工》2023年第9期108-110,共3页Shandong Chemical Industry

摘　　要：随着社会的不断发展以及大众生活水平的提高,社会大众对于饮食的要求愈发丰富。在这当中,某些不法商贩为了一己私利,将罂粟或相关制品配入到火锅汤及相应调味品当中,给消费者造成极其不利的影响。近年来,分子生物学技术的不断发展,罂粟成分的鉴定技术亦由原先的理化检验逐步发展到基于DNA水平的检测,包括有:实时荧光定量PCR技术、LAMP技术。然这些技术有一定的局限性,它们只能在香料和复合调味粉中才能检测到是否添加罂粟成分,对于经过高温水煮过的火锅汤及其他调味产品,由于核酸在高温下被破坏、核酸含量较少等原因导致这些方法检测效能降低。针对目前食品中罂粟成分检验研究的情况,对国内外现在常用的方法和其利弊进行了文献分析,拟在提高对火锅等食品中罂粟成分的检测效能。With the development of the society and the improvement of people's living standards,the public has increasingly rich requirements for diet.In this,some illegal vendors in order to selfish interests,poppy or related products into the hot pot soup and the corresponding condiments,causing extremely adverse effects on consumers.In recent years,with the development of molecular biology technology,the identification technology of poppy components has gradually developed from the original physical and chemical test to the detection based on DNA level,including real-time fluorescence quantitative PCR technology and LAMP technology.However,these technologies have certain limitations.They can only detect whether poppy is added to spices and compound flavoring powder.For hot pot soup and other flavoring products that have been cooked at high temperature,the detection efficiency of these methods is reduced due to the destruction of nucleic acid at high temperature and the low content of nucleic acid.In view of the current research on poppy components in food,we analyzed the literature on the methods commonly used at home and abroad and their advantages and disadvantages,in order to improve the detection efficiency of poppy components in hot pot and other foods.

关 键 词：法医物证学 DNA条形码技术 火锅汤及调味粉 

分 类 号：O657[理学—分析化学]