肉及肉制品掺假鉴别技术研究进展

Research progress on identification techniques for meat and meat products adulteration

中文关键词:  肉  掺假  蛋白质  代谢物  核酸

英文关键词:meat  adulteration  proteins  metabolites  nucleic acid

中文摘要:

      近年来, 随着市场对肉类产品需求的逐渐增加, 肉类掺假事件时有报道, 不仅扰乱了经济秩序, 而且危害人们的身体健康。目前对肉制品掺假进行定性定量鉴别的检测技术主要包括基于蛋白质的酶联免疫吸附(enzyme-linked immunosorbent assay, ELISA)技术、基于代谢物的红外光谱(infrared spectroscopy, IR)技术和基于核酸的聚合酶链式反应(polymerasechain reaction, PCR)技术。基于核酸的检测技术, 尤其是等温扩增技术、数字PCR技术具有快速、灵敏、简便、高效等优势, 将成为未来肉类物种鉴别的发展方向, 具有良好的应用前景。本文综述了肉及肉制品掺假鉴别技术的应用与特点, 并深入探讨了其发展趋势, 期望为肉类食品安全检测提供理论参考。

英文摘要:

      In recent years, with the increasing demand of meat products in the market, adulteration events often occurred, which not only disrupt the market order, but also endanger people’s health. Identification techniques for meat adulteration have also been developed, including protein-based of enzyme-linked immunosorbent assay (ELISA), metabolit-based of infrared spectroscopy (IR), and nucleic-based of polymerasechain reaction (PCR). Nucleic-based detection methods, especially isothermal amplification technique and digital PCR detection method have advantages of rapid, high sensitivity, convenient, effective and so on, which will become the future development direction of the meat species identification, and have good prospects. This paper reviewed the application and characteristics of various meat and meat products adulteration detection techniques and discussed their development trends to provide a reference for meat safety monitoring.