肉及其加工制品的掺假鉴别技术研究进展

肉因其较高的营养价值和独特的风味而成为广大消费者饮食中最重要的组成成分之一。在高额利益的驱动下，肉及肉制品的加工生产中掺假问题频繁发生。因此开发出能够对肉及肉制品的掺假进行有效鉴别的技术与方法对保障消费者的利益具有重要意义。产品和消费方式的不同决定了对掺假鉴别的侧重点不同，因而对相应掺假鉴别技术的要求也不同。本文阐述了目前用于肉及肉制品掺假检测的常见方法的基本原理及其研究进展，包括基于蛋白质组学的免疫和质谱技术，基于DNA的聚合酶链式反应技术以及基于无损检测的传感器和光谱技术。同时也对目前已知方法所存在的鉴别盲区和新的掺假鉴别技术的开发提出了建议，以期为肉类及其加工制品掺假鉴别提供一定的理论依据。

Recent Progress in Techniques for Adulteration Identification of Meat and Meat Products

Meat is one of the most important parts of the diet due to its high nutritious value and unique flavor. Driven by high profits, the problem of adulteration of meat and meat products occurs frequently in the meat processing industry and market. Therefore, the development of efficient techniques and methods for the identification of adulterated meat and meat products is of great significance for ensuring the rights of consumers. The requirements for adulteration identification techniques vary with the type of product and consumption pattern. This review describes the basic principles and applications of the methods currently available for meat adulteration detection, including proteomics-based immunoassay and mass spectrometry, DNA-based polymerase chain reaction and non-invasive sensor and spectroscopic technologies. Additionally, the disadvantages of these methods and some suggestions on the development of new adulteration identification techniques are proposed. We expect that this review will provide a theoretical basis for adulteration identification of meat and meat products.