摘要
为准确检测肉及肉制品中肉源成分的含量,实验基于微滴数字聚合酶链式反应(droplet digital polymerase chain reaction,dd PCR)技术,建立了定量检测肉及肉制品中牛肉和猪肉含量的方法。由dd PCR结果可知,在一定范围内生鲜肉质量与DNA含量、DNA含量与DNA拷贝数之间均呈现明显的线性关系,并以DNA含量为中间值计算出DNA拷贝数(C)与生鲜肉质量之间的换算公式M_牛=0.062C-0.943,M_猪=0.045C-1.72。应用建立的数字dd PCR方法对已知目标肉种含量的混合肉样进行检测,结果表明测量值和真实值基本一致,且不受外源物种的干扰。通过对市售样品的检测,能够准确检测出不同样品中牛肉和猪肉的含量,并发现存在掺假现象,说明该检测方法具有良好的市场应用前景。本实验建立的dd PCR方法在肉及肉制品中牛肉和猪肉含量的定量检测方面具有较大的应用潜力,可为肉制品真伪鉴别日常检测提供有力的科学依据。
A highly precise quantitative method based on the droplet digital polymerase chain reaction（dd PCR）technique was developed to detect bovine and porcine ingredients in meat products.By using the dd PCR method,we found good linear relationships between the raw meat weight and DNA content and between the DNA content and DNA copy number.Using the DNA content as an intermediate value,we established the following formulae for calculating the weight of the original raw meat from the specific DNA copy number：M_（beef ）= 0.062C-0.943,M_（pork） = 0.045C-1.72.By examining the mixed meat samples of known compositions,we found that the final quantitative results for the mixed samples were similar to the true raw meat weights,free from interference from exogenous species.Analysis of commercial samples showed that the dd PCR quantification system enables determination of the proportions of bovine and porcine ingredients in meat products with good practicability.Quantitative analysis indicates that dd PCR is highly precise in quantifying beef and pork in meat products and therefore has the potential to be used in routine analysis and meat adulteration of various species.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第8期187-191,共5页
Food Science
基金
国家质检总局科技计划项目(2014IK089)
关键词
微滴数字PCR
肉制品
DNA拷贝数
掺杂使假
droplet digital polymerase chain reaction
meat products
DNA copy number
meat adulteration
