PCR鉴定牛羊肉中搀杂猪肉的方法建立

Establishment of method for PCR detection of pig components in beef and mutton

建立了一种鉴定牛羊肉中掺杂猪肉的PCR检测方法。确定了一对可在牛羊肉中特异并灵敏地检测出所掺杂猪肉成分的引物对,以猪细胞色素b基因组为模板,特异性扩增出130bp的目的片段,而无其他扩增片段影响。在牛羊肉中分别掺杂2%、4%、6%的猪肉,均可灵敏地检测出猪肉成分,无显著性差异;分别经120℃、10min,120℃、30min,115℃、30min,70℃、16h处理猪肉,也可灵敏地扩增出特定目的条带,无显著性差异。

A PCR method to detect porcine DNA in beef and mutton was developed for detecting hidden ingredients in meats or processed meats.A pair of special primer was chosen to amplified 130bp fragment to detect the gene encoding porcine cytochrome b with high sensitivity.The amplified 130bp fragment could be detected in beef and mutton which included 2.% ,4% ,6% pork.The method was not markedly influenced by high temperature.