食品中肉类成分种属鉴别技术研究进展

Recent Technological Advances for Identification of Meat Species in Food Products

肉与肉制品的掺杂、掺假是食品质量控制面临的重要挑战。食品中肉类成分的鉴别与分析技术已逐步形成了分别以蛋白质检测和以核酸检测为基础的方法体系,其鉴别精度可达属与亚属水平,检测灵敏度也达到了纳克级。近年来,食品中肉类成分的定量检测与溯源又成为了本领域中的新研究热点。本文综述食品中肉类成分种属鉴别技术的研究进展,并重点分析应用荧光定量PCR对食品中肉类成分进行定量分析的现状与前景。

Meat adulteration is one of the worldwide challenges for food quality control.In the last decade,identification technologies for meat species in food products have been mainly focused on specific proteins or DNA sequences.The precision of analysis has been at the genus or subgenus level,and the sensitivity of detection has reached up to the nanogram grade.Recently,more attention has been paid to the quantitative analysis of meat ingredients in foods.In this paper,recent technological advances for the identification of meat species in food products are reviewed.Moreover,some current potential quantitative technologies such as real-time PCR are discussed.