鱼子酱及其鉴定技术研究进展

Research progress on caviar and its species identification technology

中文关键词:  鱼子酱  鉴别技术  形态学鉴定  理化鉴定  分子鉴定

英文关键词:Caviar  Identification methods  Morphological identification  Physicochemical technique  Molecular identification

中文摘要:

      鱼子酱是高档名贵且稀有的鲟鱼鱼卵加工食品，但由于鲟鱼性成熟晚、幼体存活率低以及数量少受保护等因素，其野生资源及鱼卵产量相对稀少，由此野生鲟鱼来源的鱼子酱逐渐转向养殖鲟鱼。当前市场上鲟鱼养殖存在种质来源不清和种间杂交等现象，加上人为因素，市售鱼子酱存在模仿、掺假和标签混乱等现场，还有来自野生保护鲟鱼产品等违法行为，甚至出现不含鲟鱼成分的替代产品，严重扰乱市场公平并可能存在损害消费者健康甚至威胁濒危鲟鱼物种的行为。因此，鱼子酱产品的真伪鉴定和溯源是规范市场监管和合理开发利用鲟鱼资源的重要保障。本文从鱼子酱产销状况、产品质量及分类等方面进行概述，并从形态学鉴定、理化鉴定和分子鉴定3个方面综述了目前国内外鱼子酱鉴定的相关技术，旨在为鱼子酱鉴定及方法研究提供参考。

英文摘要:

      Caviar is a valuable and nutritious processed food of sturgeon eggs. Due to the late sexual maturity of Sturgeon, the low survival rate of larvae, as well as human overfishing and damage to the ecological environment, the production of caviar is greatly reduced. So, the source of caviar from wild sturgeons is gradually shifting towards farmed sturgeons. Furthermore, there are some phenomena in the process of breeding, such as unclear germplasm sources, interspecific hybridization and so on, resulting in great differences in the quality of caviar, confusion in germplasm of eggs, as well as caviar fraud and adulteration, mislabeling and poaching to protect wild sturgeon and other chaotic phenomena in the market. It is a serious threat to the health of consumers, endangered sturgeon resources and the normal rules of the market. Therefore, the authenticity identification and source tracing of caviar products have become an important means to regulate the market. This review briefly describes overview of caviar including production and marketing status, product quality, classification types and so on. And the related identification techniques of caviar at home and abroad were reviewed from three aspects, morphological identification, physicochemical identification and molecular biological identification, the aim is to provide references for the species identification and method research of caviar.