食品科学

• 分析检测 • 上一篇    下一篇

“牛肉”制品中牛肉含量的快速检测

柳 彬,杨金易,许 婉,孙远明   

  1. 1.华南农业大学食品学院,广东省食品质量安全重点实验室,农业部农产品贮藏保鲜质量安全风险评估实验室(广州),广东 广州 510642;2.华南农业大学动物科学学院,广东 广州 510642
  • 出版日期:2013-12-25 发布日期:2014-01-03

Development and Application of a Method for Rapid Detection of Beef Content in Commercial Beef Products

LIU Bin,YANG Jin-yi,XU Wan,SUN Yuan-ming   

  1. 1. Key Laboratory of Risk Assessment to Post-harvested Product Storage, Ministry of Agriculture, Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China;
    2. College of Animal Science, South China Agricultural University, Guangzhou 510642, China
  • Online:2013-12-25 Published:2014-01-03

摘要:

以牛源性DNA为对象,利用实时荧光定量聚合酶链式反应(PCR)-SYBR GreenⅠ技术建立“牛肉丸”制品中牛源性DNA含量的快速定量检测方法,以标准品中牛肉含量的对数值为横坐标,Ct差值为纵坐标,建立标准曲线,通过Ct(SB)–Ct(TM)或Ct(TB)–Ct(TM)的大小,判定“牛肉丸”中牛肉占“牛肉丸”中总肉量的百分比。结果表明:该法牛肉含量检出限均为0.1%,定量线性范围均为0.1%~90%。

关键词: 牛肉, 鉴伪, 荧光定量聚合酶链式反应, SYBR-GreenⅠ

Abstract:

In this study, a SYBR Green Ⅰ-based real-time quantitative RT-PCR (qRT-PCR) was established to rapidly determine
bovine DNA in commercial beef meatballs. Two pairs of primers for bovine DNA (SB and TB) and the primer pair TM for
mammalian DNA were designed. A standard calibration curve of the logarithm of beef content against cycle threshold (Ct) was
plotted. The percentage of beef meat in meatball samples was calculated based on Ct(SB)–Ct(TM) or Ct(TB)–Ct(TM), minusing
Ct (TM) with Ct (SB) and Ct (TB), respectively. The limit of detection (LOD) was 0.1% for beef content, and the linear range for
quantitative determination was in the range of 0.1% to 90%.

Key words: beef, identification, fluorescent quantitative PCR, SYBR-GreenⅠ