一种牛肉及其制品掺假的快速鉴定方法  

A Rapid Identification Method for Adulteration of Beef and Its Products

作　　者：李宇 时国强 柳梦思 董振国 LI Yu;SHI Guoqiang;LIU Mengsi;DONG Zhenguo(Hebei Sanshi Bio-Tech Co.,Ltd.,Shijiazhuang 050035,China)

机构地区：[1]河北三狮生物科技有限公司,河北石家庄050035

出　　处：《食品科技》2023年第11期268-275,共8页Food Science and Technology

基　　金：石家庄市科技孵化项目(211510109A)。

摘　　要：建立一种针对生牛肉、深加工牛肉制品等多种牛肉样品进行羊源、鸭源和猪源掺假成分定性、定量检测的四重实时荧光定量PCR方法。以生牛肉、羊肉、鸭肉、猪肉,以及经干、炸、烤、煮、微波处理的肉样为对象,对方法进行特异性、灵敏度、重复性及检出限测试,同时使用GB/T 38164—2019检测方法对14份市售生牛肉及其制品进行平行检测,综合评价该检测方法的检测性能。生肉梯度测试的线性相关系数均大于0.980,重复性测试的变异系数均小于3.000%,最低检出限可达10 fg/μL。各烹饪处理的样品添加比例最低检出限度为0.1%,肉样混合比例对数与Ct值的线性相关系数均在0.980以上。GB/T 38164—2019检测方法与文章检测方法对14份市售生牛肉及其制品的测试结果完全一致。文章研究的检测方法灵敏高效、稳定准确,为牛肉掺假的快速鉴别提供了一种有效技术手段。This paper aims to establish a quadruple real-time fluorescence quantitative PCR method was developed for the qualitative and quantitative detection of adulterants from sheep,duck and pig source in raw beef,deeply processed beef products.The specificity,sensitivity,repeatability and detection limit of the method were tested using raw beef,mutton,duck,pork,and meat samples that were dried,fried,roasted,boiled and microwave treated as objects.Meanwhile,GB/T 38164—2019 detection method was used to conduct parallel detection of 14 raw beef and its products in the market to comprehensively evaluate the detection performance of this detection method.The linear correlation coefficients of raw meat gradient test were all greater than 0.980,the coefficients of variation of the repeatability tests were all less than 3.000%,and the lowest detection limit could reach 10 fg/μL.The minimum detection limit of sample addition ratio for each cooking treatment is 0.1%,and the linear correlation coefficients between the logarithm of meat mixture ratio and Ct values were all above 0.980.The test method of GB/T 38164—2019 is completely consistent with the test results of 14 commercially available raw beef and its products by the test method in this paper.This research method is sensitive,efficient,stable and accurate,and provides an effective technical means for the rapid identification of beef adulteration.

关 键 词：四重实时荧光定量PCR 牛肉 烹饪处理 掺假 

分 类 号：TS207.3[轻工技术与工程—食品科学]