摘要
基于鸭线粒体细胞色素Cyt b基因建立了肉制品中的鸭源性成分检测的real-time PCR方法,并对模拟样本和市售样本进行了检测分析,检出限低至1%,适用于实验室的鸭源性成分的鉴定分析。
A rapidly and specific real-time PCR assay,bansed on the amplification of the Cyt b gene, had been developed for the detection of duck-derived ingredients in food. Simulation samples and commercially processed food testing showed that it was possible to detect 1% duck spiked in other species and it was a potentially reliable and suitable technique in routine food analysis for detection of duck-derived ingredients in food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第18期61-63,67,共4页
Science and Technology of Food Industry
基金
苏州市科技支撑计划项目(SS201126)
江苏省质量技术监督局科技项目