食品科学2017，Vol.38Issue(20)：279-285,7.DOI:10.7506/spkx1002-6630-201720041
PCR法检测鱼及其制品中的鱼源性成分
Establishment of PCR Method for Detection of Fish-Derived Ingredients in Fish and Fish Products
摘要
Abstract
Objective:To establish a rapid,specific and sensitive polymerase chain reaction (PCR) method for the detection of fish-derived ingredients.Methods:A set of primers was used to selectively amplify a short DNA fragment of the fish mitochondrial 12S rRNA gene.The specificity was evaluated by analyzing 24 kinds of fish as well as meat,poultry and shrimp,commonly added in fish products.The sensitivity was evaluated by amplifying DNA extracted from grass carp mixed with meat from other animal species.Results:The method established could specifically detect fish-derived ingredients with a sensitivity of 0.5％.Conclusion:This PCR method is a rapid,sensitive and specific method for preliminary screening of fish-derived ingredients in foods,and is of important significance to safeguard the interests of consumers and standardize the market order.关键词
聚合酶链式反应/12S rRNA基因/鱼源性成分/检测/食品Key words
polymerase chain reaction (PCR)/12S rRNA gene/fish-derived ingredients/detection/food分类
生物科学引用本文复制引用
程月花,陆利霞,李壹,熊晓辉,陈晓宇,张一青..PCR法检测鱼及其制品中的鱼源性成分[J].食品科学,2017,38(20):279-285,7.基金项目
江苏省科技厅重点研发计划项目(BE20160803) （BE20160803）
苏州市科技支撑计划项目(SS201427) （SS201427）
