FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 224-227.doi: 10.7506/spkx1002-6630-201308048

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Detection for Pig-Derived Components in Foods by Real-Time Polymerase Chain Reaction

FAN Li-li,LI Pei,FU Chun-ling,DING Hong-liu,CHEN Ying   

  1. 1. School of Public Health, Medical College of Soochow University, Suzhou 215123, China;2. Suzhou Products Quality Supervision and Inspection Institute, Suzhou 215128, China
  • Received:2012-01-09 Revised:2013-03-17 Online:2013-04-25 Published:2013-05-07

Abstract: Species-specific real-time PCR (TaqMan) assay was developed for the detection of pig-derived components in foods. Primers and Taqman probe of this assay were designed with pig conservative regions of the mitochondrial cytochrome b (Cytb) gene (amplicon = 98 base pairs). The specificity was evaluated and achieved without amplification on DNA from other meats. Results showed that this method revealed a high sensitivity and could detect 1 pg of pork template DNA, while Ct (cycle threshold) values of negative samples were limited to 35 cycles. Applying this assay method, the recovery rate of DNA extracted from meat mixtures was up to 1% pork spiked in other species. Therefore, it is a potentially reliable and suitable technique in routine food analysis for the detection of pork in foods.

Key words: real-time polymerase chain reaction, pig, mitochondrial cytochrome b gene, food adulteration

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