机构地区: 华南农业大学食品学院
出 处: 《食品科学》 2013年第24期148-153,共6页
摘 要: 以牛源性DNA为对象,利用实时荧光定量聚合酶链式反应(PCR)-SYBRGreenI技术建立“牛肉丸”制品中牛源性DNA含量的快速定量检测方法,以标准品中牛肉含量的对数值为横坐标,Ct差值为纵坐标,建立标准曲线,通过Ct(SB)-Ct(TM)或Ct(TB)-Ct(TM)的大小,判定“牛肉丸”中牛肉占“牛肉丸”中总肉量的百分比。结果表明:该法牛肉含量检出限均为0.1%,定量线性范围均为0.1%~90%。 In this study, a SYBR Green I -based real-time quantitative RT-PCR (qRT-PCR) was established to rapidly determine bovine DNA in commercial beef meatballs. Two pairs of primers for bovine DNA (SB and TB) and the primer pair TM for mammalian DNA were designed. A standard calibration curve of the logarithm of beef content against cycle threshold (CO was plotted. The percentage of beef meat in meatball samples was calculated based on Ct(SB)-Ct(TM) or Ct(TB)-Ct(TM), minusing Ct (TM) with Ct (SB) and Ct (TB), respectively. The limit of detection (LOD) was 0.1% for beef content, and the linear range for quantitative determination was in the range of 0.1% to 90%.
关 键 词: 牛肉 鉴伪 荧光定量聚合酶链式反应