鱼及其制品中的鱼源性成分PCR检测方法的建立

摘要/Abstract

摘要： 目的：建立一种快速、特异、灵敏的鱼源性成分聚合酶链式反应(polymerase chain reaction，PCR)检测方法。方法：根据鱼线粒体基因组12SrRNA中的保守序列设计鱼源性特异性引物，进行PCR扩增,建立鱼源性成分检测方法；对24种鱼及鸡、牛、羊、猪、鸭、虾6种常见的易混于鱼制品的动物进行特异性检测；将草鱼肉混入其他动物肉中，混合均匀后提取DNA进行PCR扩增，确定肉样水平的检测灵敏度；将草鱼DNA混入其他动物DNA中，以混合后的DNA为模板进行PCR扩增，确定DNA水平的检测灵敏度。结果：该方法能特异性的对鱼源性成分进行快速检测，检测灵敏度达0.5%。结论：该方法能对食品中是否含有鱼源性成分进行初筛，到达快速检测的目的。对防止食品掺假，维护消费者利益，规范市场秩序有重要意义。

关键词: 聚合酶链式反应(PCR), 12SrRNA基因, 鱼源性成分, 检测, 食品

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 12SrRNA gene; Method specificity was evaluated analyzing 24 fish and several common tissues (mammalians, avian, crustaceans) which are easily mixed in fish products; Method sensitivity was evaluated by mixing fish with mammalians or avian as well as mixing fish DNA with other animal DNA. Results The method can detect fish-derived ingredients in a specific way, and the detection sensitivity was 0.5%. Conclusion This PCR method is a rapid, sensitive and specific method for preliminary screening of fish-derived ingredients in food, and has important significance to safeguard the interests of consumers and standardize market order.

Key words: polymerase chain reaction (PCR), 12SrRNA gene, fish-derived ingredients, detection, food

中图分类号:

Q789

程月花陆利霞李壹熊晓辉陈晓宇. 鱼及其制品中的鱼源性成分PCR检测方法的建立[J]. 食品科学, 0, (): 0-0.

Yue-Hua CHENG. Establishment of PCR method for detection of Fish-Derived Ingredients in fish and its products[J]. FOOD SCIENCE, 0, (): 0-0.

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