基于线粒体编码基因差异对食品中牛肉与猪肉成分的鉴别

市场上有不法厂商使用深加工后的猪肉冒充或添加于牛肉进行销售,但针对熟制食品中猪肉和牛肉成分的辨别方法仍不够成熟。为建立灵敏、可靠的食品中猪肉和牛肉成分的鉴定方法,分别根据线粒体基因组和细胞基因组编码基因的差异设计多组物种特异性引物,应用PCR技术对加工食品中的猪肉和牛肉成分进行鉴别。结果表明,两组基于线粒体编码基因差异所设计的引物各具优势,均可有效地进行食品中猪肉和牛肉成分的鉴定,检测灵敏度达纳克级DNA,且鉴定效果显著优于使用基于细胞基因组编码基因差异的引物。对市售食品样本的鉴别验证了方法的实用价值。总之,建立并优化了可用于深加工熟制食品中猪肉和牛肉成分鉴别的PCR方法,为肉制品质量控制提供了新的途径。

Identification of pork and beef ingredients in food products based on the sequence differences of mitochondrial genome

It was reported that some illegal factories used further-processed pork to imitate beef on the food market.However,the identification method of cooked pork and beef was not fully established.In the present study,several sets of primers were designed according to the sequence differences of mitochondrial genome and cell genome between cattle and pig,respectively.A polymerase chain reaction(PCR) based method was settled to identify pork and beef in some finished food products.Identification was possible by el...