摘要
肉类掺假不仅损害消费者利益,而且易引发民族矛盾,甚至会让过敏人群产生严重的过敏反应,因此对市场上销售的肉的种类进行快速、有效的鉴别意义重大。利用SYBRGreen实时PCR的方法,采用对家禽和哺乳动物Myostatin基因都有特异性扩增的通用引物MY,以确保所提取肉类DNA的质量。利用SYBRGreen实时PCR的溶解曲线对肉类成分进行检测判断。结果表明,在SYBRGreen实时PCR系统中,MY通用引物能够对市场上常见肉的DNA(猪、牛、山羊、绵羊、鸡、鸭)进行扩增。在利用猪肉冒充羊肉的检测中,能够利用两对引物的平均溶解温度的不同[猪Tm=(82.03±0.25)℃;羊Tm=(78.83±0.16)℃]对猪、羊肉进行鉴别,能够从1%猪肉+99%羊肉的混合物中检测出1%猪肉(0.1ng),从0.1%羊肉+99.9%猪肉的混合物中检测出0.1%(0.01ng)羊肉。
Proper meat labeling is important for fair trade, allergic individuals as well as people who have religious beliefs. Therefore, it is very important to develop a fast and efficient way in order to identify meat adulteration. SYBR Green real-time PCR and MY primers specific for myostatin gene in mammals and poultry were used for DNA qualities extracted from meat samples. SYBR Green real-time PCR melting curves were used to identify meat species in mixed DNA samples. The results showed that the MY primers can amplify the DNA of common meat in the market （pork, mutton, beef, chicken and duck）. Using primers specific for pork and mutton in the same reaction, pork and mutton can be identified based on melting temperature differences [pork Tm=（82.03±0.25） ℃; mutton Tm=（78.83±0.16） ℃]. In a mixed DNA samples, 1% pork can be detected in a mixture of 1% pork＋99% mutton, 0.1% mutton can be detected in a mixture of 0.1% mutton＋99.9%.
出处
《食品科技》
CAS
北大核心
2013年第5期318-322,共5页
Food Science and Technology
基金
国家科技支撑计划课题(2011BAK21B05)
关键词
猪肉
羊肉
肉类掺假
溶解曲线
pork
mutton
meat adulteration
melting curve
