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.

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