基于PCR技术的肉类成分溯源鉴定方法研究进展

Research progress in species identification methods of meat ingredients based on PCR technology

中文关键词:  肉类  食品掺假  DNA检测  PCR技术

英文关键词:meat food, food adulteration  DNA analysis  PCR methods

中文摘要:

      近几年屡屡曝光的食品安全事故引起了社会的广泛关注, 食品安全已经成为社会共同关注的问题, 肉类掺假造假现象更是层出不穷, 其中用低价鸡肉、鸭肉、猪肉等掺入、冒充牛羊肉成为主要的掺假方式。国内外进行肉类掺假鉴定主要以核酸作为靶标, 核酸鉴定也是物种鉴别最常用、最核心的方法, 以DNA检测为基础建立起来的DNA条形码、多重PCR、荧光定量PCR、荧光探针等技术也得到空前发展和广泛应用。我国针对动物源性成分检测也制定了相关国家标准和行业标准, 但大多现行标准中基于DNA检测建立的PCR技术只能检测单一物种, 滞后于技术的发展。目前, 基于PCR发展起来的衍生技术凭借其高灵敏度、强特异性和高通量等优势在动物源性成分检测工作中显示出巨大潜力, 也是肉类成分鉴定未来的重要方向。本文综述了PCR技术在肉类检测中的研究概况和现行标准的技术概况, 以期为肉类成分鉴定研究提供信息。

英文摘要:

      In recently, many food safety accidents that have been exposed repeatedly have attracted wide attention of the society, and food safety has become a common concern of the society. Meat adulteration and counterfeiting are emerging in an endless stream, using cheap chicken, duck and pork as adulterants and pretending to be beef and mutton is the main way of adulteration. The main target of animal species identification is nucleic acid in the meat adulteration identification, whether at home or abroad. Species identification based on nucleic acid is also the most common and core method to identify animal species. Many assays such as DNA barcoding, multiplex PCR, fluorescence quantitative PCR and fluorescence probe and others have been developed and applied widely in this field. China has also formulated relevant national standards and industry standards for the detection of many animal derived ingredients, but only a single species can be identified in most current standards, and these standards are almost not suitable for food ingredients. PCR derived technologies have advantages with high sensitivity and high specificity and widely used in the study of animal species identification, which would be important methods in future. This paper reviewed the research situation of PCR technology in meat detection and the current standard technology, in order to provide information for the identification of meat composition.