摘要
为满足现场快速掺假检测的需求,该研究分别以牦牛肉、鸡肉、猪肉、鸭肉和牛肉的生鲜肉和肉制品为样本,以针式扎取法提取肉品DNA,与传统的苯酚-氯仿抽提法进行比较,探究不同钨针数量对所提DNA质量的影响,并利用实时荧光定量聚合酶链式反应(quantitative real-time polymerase chain reaction,qPCR)建立的灵敏度标准曲线计算针式扎取法提取的DNA浓度。结果表明,钨针扎取法提取生鲜肉DNA的A260/A280为1.10~1.35,肉制品DNA的A_(260)/A_(280)为1.40~1.60,其浓度为3~1300 pg/μL,提取的DNA可用于后续qPCR检测。且该方法可在2 min内提取出适用于后续检测的DNA,极大缩短提取时间,且成本相对较低。
To meet the demand for rapid on⁃site adulteration detection,this study used fresh yak meat,chicken,pork,duck,and beef,as well as their meat products,as samples.DNA was extracted from these samples using the needle pricking method and compared with the traditional phenol⁃chloroform extraction method.The impact of different numbers of tungsten needles on the quality of extracted DNA was investigated,and the concentration of DNA extracted by the needle puncture method was calculated using the sensitivity standard curve established by quantitative real⁃time polymerase chain reaction(qPCR).The results indicated that the A_(260)/A_(280)value of DNA extracted from fresh meat by the tungsten needle pricking method was 1.10-1.35,and that of meat products was 1.40-1.60.The concentration ranged from 3 to 1300 pg/μL.The extracted DNA could be used for subsequent qPCR detection.Moreover,this method could extract DNA suitable for sub⁃sequent detection within two minutes,significantly reducing the DNA extraction time,with relatively low cost.
作者
普巴扎西
扎西穷达
刘亚洲
米玛
侯智轩
张朵朵
尼珍
刘永峰
Puba Zhaxi;Zhaxi Qiongda;LIU Yazhou;Mi Ma;HOU Zhixuan;ZHANG Duoduo;Ni Zhen;LIU Yongfeng(Xizang Institute for Food and Drug Control,Xizang Key Laboratory of Functional Food and Food Quality and Safety,Lhasa 850000,Xizang,China;College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710119,Shaanxi,China)
出处
《食品研究与开发》
2026年第1期145-152,共8页
Food Research and Development
基金
2024年度西藏自治区科技厅重点研发计划项目(XZ202402ZY0006)。
