肉制品鉴别的分子生物学方法研究进展

Research Progress in Meat Adulteration Detection by Molecular Biology

世界各国每年的肉类掺假事件频发。多种基于核酸、蛋白质和脂质的技术被开发出来并实际应用于检测肉类真伪。近二十年来,随着分子生物学检测技术的迅猛发展,肉制品鉴别有了真正敏感稳定而高效的检测手段,目前分子生物学检测方法主要包括常规PCR技术、多重PCR技术、限制性片段长度多态性PCR技术、DNA杂交与基因芯片技术、实时荧光PCR技术、数字PCR技术和DNA条形码技术,其中实时荧光PCR技术为现在监管部门对肉制品鉴别的常用技术手段。本文主要介绍这七种技术的研究与进展,对未来的研究方向进行了探讨和展望,为监管部门和科学研究者提供参考。

Many adulterations of meat have taken place in various countries of the world every year usually driven by economic interests.A variety of nucleic acid,protein and lipid based technology has been developed and actually applied for meat authenticity detection.During past two decades,with the rapid development of molecular biology detection technology,there was a truly sensitive and efficient detection method for meat products identification.At present,the molecular biological detection methods mainly include traditional PCR,multiplex PCR,restriction fragment length polymorphism PCR,DNA hybridization and gene chip,real-time PCR,digital PCR and DNA barcode,among which real-time PCR is now commonly used technical means on the identification of meat products for the regulatory authorities.This article mainly introduced the studies and application progress of seven technologies and probes into the future research directions,providing a brief picture for the relevant.regulatory authorities and scientific researchers.