摘要
应用实时荧光定量PCR技术对鱼糜制品中主料成分进行了鉴定分析。该方法通过一个外源基因和内参校正基因对鱼糜制品标准品建立标准曲线,利用标准曲线计算出主料成分的质量百分比。方法线性程度良好(R2>0.985),回收率符合方法学要求,从而证明了此方法在实验室条件下的可行性。
Explore a specific and sensitive Real-time PCR method to quantify the main ingredient mass percentage of surimi products.The method based an exogenous gene and a reference gene established the standard curve with standard mass percentage of surimi product.Use this standard curve to calculate the main ingredient percentage of the sample.The method had a good linearity（R20.985）,the recovery rate in line with methodological requirements,which proved its feasible and accessible in laboratory conditions.
出处
《食品工业》
北大核心
2011年第11期114-116,共3页
The Food Industry
基金
上海市质量技术监督局的资助(项目编号:2009-27)
