基于核酸分子学方法的肉类成分鉴别技术研究进展

被引:11
作者
王金斌 [1 ,2 ,3 ]
李文 [1 ,3 ]
白蓝 [1 ,3 ]
刘华 [1 ,3 ]
蒋玮 [1 ,3 ]
吴潇 [1 ,3 ]
王荣谈 [4 ]
唐雪明 [1 ,2 ,3 ]
机构
[1] 上海市农业科学院
[2] 上海海洋大学食品学院
[3] 上海市农业遗传育种重点实验室
[4] 上海瑞丰农业科技有限公司
关键词
掺假; 肉类制品; 数字PCR; 物种测定;
D O I
暂无
中图分类号
TS207.3 [食品分析与检验];
学科分类号
摘要
近年来,肉类掺假问题频繁发生。基于核酸的分子生物学肉类成分鉴别技术已成为研究热点,其具有灵敏度高、特异性强、检测时间短以及成本低的优点。本文综述了基于核酸分子学的肉类成分种属鉴别技术在肉类掺假检验中的应用,着重于量化各种方法的检测限,并重点对实时荧光定量聚合酶链式反应(polymerase chain reaction,PCR)和数字PCR技术在动物成分鉴别定量分析的研究现状与前景做介绍。探讨不同来源的靶基因(核DNA和线粒体DNA)在动物成分鉴别中,定性和定量检测灵敏度与特异性的区别。
引用
收藏
页码:318 / 327
页数:10
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