肉及肉制品中牦牛源性成分的PCR鉴别

PCR Identification of Yak in Meat and Meat Products

通过牦牛与其他常见物种的细胞色素b基因序列进行比对,设计牦牛的特异性引物,并进行聚合酶链式反应(Polymerase Chain Reaction,PCR)体系中不同条件、参数的考察,建立肉及肉制品中牦牛源性检测的PCR方法。该方法具有较好的专属性,建立的PCR体系仅对牦牛源性有扩增现象,而对其他物种无扩增,且对牦牛源性的检出限可达到1%。能够满足检验机构或生产企业对肉及肉制品中牦牛源性的检测需求。

The specific primer of yak was designed by cytochrome b gene alignment between yak and other common species, which was used to establish the PCR detection of yak in meat products by Investigation of dif-ferent conditions and parameters. The established PCR system had better specificity, which could only have am-plification of yak, and not amplification of other species. The detection limit of yak could reach to 1%. The yak PCR system established could meet the demand of institutions or production enterprises to detect the source of yak in meat and meat products.