食品中鸭源性成分的微滴数字PCR定量检测方法的建立

Development of Quantitative Analysis of Duck-derived Ingredients by Droplet Digital PCR

为准确定量食品中鸭源性成分的含量,根据一定范围内鸭肉质量与DNA含量、DNA含量与DNA拷贝数之间的线性关系,建立微滴数字PCR检测系统。运用方法对已知质量分数的鸭肉模拟样品检测结果显示,每种模拟肉样中测出的鸭源性成分的含量与真实含量基本一致。通过对市售样品的检测,在抽检的51份样品中,有10份牛、羊肉制品掺有鸭肉,掺有鸭肉的样品(掺假样品)所占的比例为19.61%,而且掺假样品中鸭肉的最大含量达到了89.23%,说明本试验建立的定量检测方法具有潜在的市场应用价值,为肉制品日常检测及是否掺假提供有力的科学依据。

A quantitative droplet digital polymerase chain reaction(ddPCR)method based on the relationships between the meat weight,DNA weight and between the DNA weight and DNA copy number technique within the dynamic range was developed to determine the weight of duck-derived ingredients in meat products.By examining the mixed meat samples of known compositions,the final quantitative results were similar to the true meat weights.Of the total 51 samples from the market,10 were detected as positive with duck primer-probe system,and the percentage was 19.61%.And the maximum level of adulteration samples derived duck reached 89.23%.Quantitative analysis indicated that ddPCR was highly precise in quantifying and had the potential to be used in routine analysis and quality meat adulteration of various species.