用LAMP法快速鉴别熟制牦牛肉饼中的猪肉和鸡肉成分

Identification of pork and chicken meat ingredients in cooked yak meat patties with LAMP method

旨在建立一套LAMP体系对牦牛肉饼中掺杂的鸡肉和猪肉进行鉴定和检测.以牦牛、鸡和猪为研究对象,分别对牦牛的16S rRNA、鸡的12S rRNA和猪的12S rRNA-tRNA Val设计3组引物.通过模拟制作牦牛肉饼加工条件后,从肉饼中提取的DNA,进行LAMP扩增和电泳.结果表明,所设计的引物只能在对应的肉制品中扩增出目的条带,该法具有较高的特异性,可用于混合的生鲜牦牛肉或牦牛肉品中的动物源性成分的鉴定.将鸡肉和猪肉分别按一定的比例混合到牦牛肉中制成牦牛肉饼,采用建立的LAMP体系对其进行掺杂检测,鸡肉的检出限为0.25%,猪肉的检出限为0.125%.该方法在肉品的鉴别上具有简单、快速和特异性强的特点,在为熟肉制品种类来源的检测提供了新方法.

The objective of this study is to establish an LAMP system for identification and determination of pork or chicken meat adulterated in yak meat patties. Three sets of primers were designed corresponding to yak 16S rRNA, chicken 12S rRNA and pig 12S rRNA-tRNA Val. Yak meat patties were prepared by simulating the processing and roast conditions, DNA were extracted and amplified with LAMP, and the amplification products were subjected to electrophoresis. The results showed that only the primers corresponding to the target gene of the meat were amplified, and this demonstrated the method had highly specificity and could be Used for the identification of a mixture of fresh yak meat and other animal-derived ingredients. Determination with different percentages of chicken and pork meat incorporated in the yak patties with the established LAMP system showed that the detection limits of chicken and pork were 0. 25 % and 0. 125%, respectively. It is suggested that the LAMP method is a simple, rapid and specific new method for the identification of various meat sources in cooked meat products.