PCR检测食品中致敏原虾源性成分

目的 建立食品中致敏原虾源性成分的PCR检测方法。方法 选择虾的16S rRNA基因作为物种鉴定的特异性标记基因, 设计适合于PCR扩增的引物, 进行虾的16S rRNA基因特异性和灵敏性检测。结果 通过对14种虾、5种蟹、24种鱼、12种贝类以及章鱼等56种样品进行PCR检测, 结果表明, 可以很好地鉴别虾源性成分。为研究食品加工过程对检测灵敏度的影响, 以虾肉和鱼肉为代表, 进行133 ℃热处理30 min的过程, 检测灵敏度可达到在鱼肉粉中检出0.05%含量的虾源性成分。结论 该方法特异、灵敏、准确, 适于食品中致敏原虾源性成分的检测。

Detection of shrimp-derived components of allergen in food by PCR

Objective To develop a method for the detection of shrimp-derived components of allergen in food by PCR. Methods The primers for PCR were designed based on 16S rRNA genes through comparing a large number of nucleic acid sequences published by National Center for Biotechnology Information (NCBI) among different shrimp species. Results Totally 56 kinds of samples including shrimps, crabs, fish, shellfish and octopus were subjected to the detection by PCR. The results indicated that PCR could successfully identify the shrimp-derived components. In order to explore the effect of food processing on detection sensitivity, fish power containing shrimp powder were treated by heating at 133 °C for 30 min. The detection sensitivity of shrimp-derived components in fish powder reached up to 0.05%. Conclusion The new established method is highly specific, sensitive and accurate, and can be applied for the detection of allergen shrimp-derived components in foods.