食品科学 ›› 2019, Vol. 40 ›› Issue (7): 304-313.doi: 10.7506/spkx1002-6630-20171130-373

• 专题论述 • 上一篇    下一篇

海参鉴别技术研究进展

胡冉冉,邢冉冉,张九凯,葛毅强,陈 颖   

  1. 1.中国检验检疫科学研究院,北京 100123;2.中国农业大学食品科学与营养工程学院,北京 100083;3.中国农村技术开发中心,北京 100045
  • 出版日期:2019-04-15 发布日期:2019-05-05
  • 基金资助:
    “十三五”国家重点研发计划重点专项 (2016YFD0401104)

Advances in Identification of Sea Cucumber

HU Ranran, XING Ranran, ZHANG Jiukai, GE Yiqiang, CHEN Ying   

  1. 1. Chinese Academy of Inspection and Quarantine, Beijing 100123, China; 2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 3. China Rural Technology Development Center, Beijing 100045, China
  • Online:2019-04-15 Published:2019-05-05

摘要: 海参营养价值高且味道鲜美,深受消费者的喜爱。目前市场上海参种类繁多,不同品种间的海参品质和价格存在差异。受经济利益驱动,高值海参产品近年来在贸易过程中存在标签错误、掺杂掺假等现象,极大地损害了消费者的权益。本文基于海参的掺假现状,综述了海参鉴别技术的研究进展,主要包括形态学鉴定、理化技术和分子生物学鉴别技术,并对海参的鉴别技术研究进行了展望。

关键词: 海参, 鉴别技术, 形态学鉴定, 理化技术, 分子生物学技术

Abstract: Sea cucumber is broadly favored by consumers due to its high nutritional value and great taste. There are many kinds of sea cucumber products on the market, and the quality and price of various sea cucumber products are different. Nowadays, driven by economic benefits, a number of people mislabel and adulterate high valued sea cucumber products, which has greatly harmed the interests of consumers. Beginning with the current status of adulteration of sea cucumber, this review summarizes the recent progress in the identification of sea cucumber from morphological, physicochemical and molecular biological perspectives. Finally, we discuss future directions in this area of research.

Key words: sea cucumber, identification technique, morphological identification, physicochemical technique, molecular biology technology

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