作　　者： ; ; ; ; (孔德彬）; (伍志权）;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业科技》 2012年第17期295-298,共4页

摘　　要： 通过扩增线粒体DNA片段,建立了检测生鲜牛肉和腌制牛肉片中掺入猪肉的快速检测PCR的方法。反应程序为:94℃预变性4min,然后经过30个循环,每个循环为94℃变性30s,退火温度为59.4℃反应30s,延伸温度72℃反应30s,30个循环后72℃保温延伸7min,通过电泳进行检测。经过多次实验,结果表明:所选定的引物只有在同一种属模板DNA存在的情况下才会发生PCR扩增,该方法特异性强、稳定、灵敏度高。本方法简单快速,无需酶切,适用于样品较多的检测。 Through expansion mitochondrial of DNA fragments, a rapid PCR detection to identity the pork adulteration in fresh beef and beef piece was established.The amplification of mitrochondrial DNA was performed by using pre-denaturation at 94℃ for 4min followed 30 cycles of holding at 94℃ （30s）, annealing at 59.4℃ （30s） and extension at 72℃（30s） ,with a 7min extension at 72℃ after the last cycles.The amplified products were tested by the electrophoresis.By several rounds of experiments,the results of identification suggested it had high species specificity,stability,high sensitivity and it also provided a reference for the supervision department.This method was simple and rapid without double diqests.which was suitable for a large sample.

关 键 词： 牛肉 鉴别 掺假 线粒体

领　　域： [轻工技术与工程] [轻工技术与工程]