食品科学2012，Vol.33Issue(3)：304-307,4.
食品中肉类成分种属鉴别技术研究进展
Recent Technological Advances for Identification of Meat Species in Food Products
摘要
Abstract
Meat adulteration is one of the worldwide challenges for food quality control.In the last decade,identification technologies for meat species in food products have been mainly focused on specific proteins or DNA sequences.The precision of analysis has been at the genus or subgenus level,and the sensitivity of detection has reached up to the nanogram grade.Recently,more attention has been paid to the quantitative analysis of meat ingredients in foods.In this paper,recent technological advances for the identification of meat species in food products are reviewed.Moreover,some current potential quantitative technologies such as real-time PCR are discussed.关键词
肉制品/掺假/种属鉴别/定量Key words
meat products/adulteration/species identification/quantification分类
轻工纺织引用本文复制引用
何玮玲,黄明,张驰..食品中肉类成分种属鉴别技术研究进展[J].食品科学,2012,33(3):304-307,4.基金项目
国家质检总局科技计划项目 （）
