Detection of Chicken-Derived Ingredients in Foods by Fluorescence-Based Quantitative Real-Time PCR

doi:10.7506/spkx1002-6630-201402048

Abstract

Abstract:

Objective: This study is aimed to establish a fluorescence-based real time polymerase chain reaction (PCR) assay
for specific detection of chicken-derived ingredients in foods. Methods: A pair of primers and a Taqman probe targeting the
conservative regions of the chicken mitochondrial cytochrome b (Cyt b) gene were designed. The assay system was validated
with respect to sensitivity and specificity by detecting mixed meat samples and commercial meat products. Results: The
assay was found to be highly specific and sensitive as evidenced by showing no amplification of DNA extracted from other
meats and by its capability of detecting 3.5 pg/μL of chicken DNA. Its application for detecting mixed samples of chickenderived
ingredients and other meats showed high strong anti-interference performance. Conclusion: The PCR system offers
the advantages of high specificity and sensitivity as well as rapidity and is applicable to identify meat products adulterated
with chicken-derived ingredients.

Key words: real-time PCR, chicken, mitochondrial cytochrome b gene, food adulteration

CLC Number:

TS207.3

FAN Li-li1, LI Pei2, FU Chun-ling1,*, DING Hong-liu2, CHEN Ying2. Detection of Chicken-Derived Ingredients in Foods by Fluorescence-Based Quantitative Real-Time PCR[J]. FOOD SCIENCE, 2014, 35(2): 248-251.

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