肉制品中动物源性成分鉴别研究进展  

Research progress on identification of animal-derived components in meat products

作　　者：刘瑞 白李薇薇 LIU Rui;BAI LI-Wei-Wei(College of Investigation,People’s Public Security University of China,Beijing 100083,China)

机构地区：[1]中国人民公安大学侦查学院,北京100083

出　　处：《食品安全质量检测学报》2024年第19期102-110,共9页Journal of Food Safety and Quality

基　　金：中央高校基本科研业务费专项资金资助项目(2022JKF435)。

摘　　要：随着人们对肉及肉制品的需求不断增长,在利益的驱使和科技的加持下,肉制品掺假问题日趋严重,严重损害了消费者的身体健康和合法权益,阻碍了我国进出口贸易的顺利进行。因此肉制品中动物源性成分的鉴别技术逐渐成为研究热点。本文从形态学鉴定、核酸分析技术、蛋白质分析技术、无损检测技术和快速检测技术5个方面,对肉及肉制品中动物源性成分的鉴别方法现状进行了综述,并对其进行总结与比较,深入分析每种技术的优缺点。同时总结了近年来掺假鉴别技术在公安机关与食品企业的应用实践,旨在为肉制品掺假鉴别研究提供有益的参考,为有效打击肉制品掺假行为提供强有力的技术支持和坚实的理论依据。With the growing demand for meat and meat products,the issue of adulteration in meat products has become increasingly severe under the drive of interests and the addition of science and technology.It has seriously damaged the health and legitimate rights and interests of consumers and hindered the smooth progress of China’s import and export trade.Therefore,the identification technology of animal-derived components in meat products has gradually become a research focus.This paper reviewed the identification methods of animal-derived components in meat and meat products from 5 aspects:Morphological identification,nucleic acid analysis,protein analysis,non-destructive testing and rapid detection.Summarized and compared the advantages and disadvantages of each technique.Simultaneously,the article summarized the practical applications of adulteration identification technologies in public security organs and food enterprises in recent years.In order to provide valuable references for research on the identification of adulteration in meat products.

关 键 词：动物源性成分鉴别 肉制品掺假 基因组学技术 蛋白质组学技术 无损检测技术 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]