食品科学2017，Vol.38Issue(11)：318-327,10.DOI:10.7506/spkx1002-6630-201711049
基于核酸分子学方法的肉类成分鉴别技术研究进展
A Review of Current DNA-Based Methodologies for Meat Authentication
摘要
Abstract
In recent years,the problem of meat adulteration has occurred frequently.Full attention has been paid to DNA-based methodologies for meat species identification because of their high sensitivity and specificity,as well as rapid processing time and low cost.This article presents an overview of the commonly used DNA-based methodologies to verify the authenticity of meat and meat products with focus on their detection limits.Moreover,this review highlights the current applications and future prospects of real-time fluorescence quantitative polymerase chain reaction (PCR) and digital PCR in the identification of animal origin ingredients.Finally,target genes from different sources (nuclear DNA and mitochondrial DNA) are compared in terms of their characteristics and their influence on the sensitivity and specificity of species identification and quantification.关键词
掺假/肉类制品/数字PCR/物种测定Key words
adulteration/meat products/digital PCR/species determination分类
轻工纺织引用本文复制引用
王金斌,李文,白蓝,刘华,蒋玮,吴潇,王荣谈,唐雪明..基于核酸分子学方法的肉类成分鉴别技术研究进展[J].食品科学,2017,38(11):318-327,10.基金项目
上海市闵行区产学研合作计划项目(2016MH256) （2016MH256）
上海市农委青年人才成长计划项目(沪农青字(2014)第1-20号) （沪农青字(2014）
