DNA条形码技术在食品鉴定中的应用

近年来，国内外不断出现有关食品掺假造假等食品安全问题的报道。产品与标签不符，肉类掺假，以次充好等商业欺诈问题影响着人们的利益与健康。食品掺假造假问题越来越受到重视，而传统的检测方法已不能满足食品鉴定的需要。DNA条形码技术是从分子水平上对食品进行鉴定，弥补了传统鉴定方法的不足，其准确、高效、简单的特点为食品鉴定领域带来了新的革命。本文在简要介绍DNA条形码研究现状的基础上，主要总结目前国内外关于DNA条形码技术在食品鉴定中的应用情况，包括在渔类产品、肉类产品、可食用植物、加工食品鉴定中的应用，最后讨论DNA条形码技术在食品鉴定中的优缺点以及发展趋势。

Application of DNA Barcoding in Authentication of Food Product

In recent years, there are constant reports about food adulteration problems all over the world. Inconsistent
labeling of food products, adulteration of meat products, passing off inferior products as superior ones, and other commercial
fraud problems affect consumer health and interests. Although the problem of food adulterations has gained more and more
attention, traditional detection methods have many weaknesses for the authentication of food products. DNA barcoding
is a technique for authenticating food products at the molecular level that can make up for the shortcomings of traditional
identification methods. Its characteristics of accuracy, high efficiency and simplicity have brought about a new revolution
in the field of food identification. This paper reviews the current situation of DNA barcoding studies and summarizes the
applications of DNA barcoding to identify fishery products, meat products, edible plants, and processed foods. Finally, the
strengths and weaknesses of DNA barcoding and its development trend in the future are also discussed.