肉及肉制品掺假鉴别技术研究进展

Research progress on adulterant identification technology of meat and meat products

我国是肉及肉制品消费大国,但利益驱使下肉类食品的掺假问题数见不鲜。对肉及肉制品掺假鉴别技术的研究一直是食品安全领域的研究热点,但肉类产品种类繁多、成分复杂,且掺杂物质外观组成和理化性质很接近,通常很难用一般的化学方法判定真伪。综述了聚合酶链式反应、酶联免疫技术、重组酶等温扩增、质谱技术、近红外光谱技术,以及电子鼻技术在肉类食品掺假鉴别中的应用进展,介绍了各种检测技术的原理和优缺点,简述了国内外研究者采用相关技术进行肉类鉴别的研究内容,并展望了食品掺假鉴别领域的发展趋势,以期为相关领域工作者提供研究参考。

China was a big consumer of meat and meat products,but adulteration problem of meat products driven by profit was endless.The adulterant identification technology of meat and meat productswas always a research focus in the field of food safety.However,there were many kinds of meat products,and the components were complex,and the appearance composition and physical and chemical properties of dopant were very close,and it was difficult to determine the authenticity by general chemical methods.The application progress of polymerase chain reaction,enzyme-linked immunosorbent assay,isothermal amplification of recombinant enzyme,mass spectrometry,near infrared spectroscopy and electronic nose in theadulterant identification of meat products were reviewed,and the principles and advantages and disadvantages of various detection technologies were introduced.The research contents ofrelevant technologies for meat identification by domestic and foreign researchers were briefly described,and the development trend of food adulteration identification was prospected,and it providedresearch reference for workers in related fields.