Abstract: Two sets of specific primers were designed based on the conserved mitochondrial gene sequences of Alopex lagopus and Nyctereutes procyonoides and used to establish a PCR method to detect ingredients derived from A. lagopus and N. procyonoides in commercial meat products. Regular and clear A. lagopus- and N. procyonoides-specific bands were amplified simultaneously by duplex PCR. The sensitivities of the A. lagopus and N. procyonoides primers were respectively 10 pg and 1 pg in separate polymerase chain reactions, respectively. By contrast, the sensitivities of the A. lagopus and N. procyonoides primers were respectively 100 pg and 10 pg in duplex PCR due to the competition of two sets of primers.

Key words: Alopex lagopus, Nyctereutes procyonoides, duplex PCR, meat adulteration