肉制品中动物源性成分鉴别研究进展

Research progress on identification of animal-derived components in meat products

中文关键词:  动物源性成分鉴别  肉制品掺假  基因组学技术  蛋白质组学技术  无损检测技术

英文关键词:Identification of animal-derived components  Adulteration of meat products  Genomics techniques  Proteomics technology  Non-destructive detection technology

中文摘要:

      随着人们对肉及肉制品的需求不断增长，在利益的驱使和科技的加持下，肉制品掺假问题日趋严重，严重损害了消费者的身体健康和合法权益，阻碍了我国进出口贸易的顺利进行。因此肉制品中动物源性成分的鉴别技术逐渐成为研究热点。本文从形态学鉴定、核酸分析技术、蛋白质分析技术、无损检测技术和快速检测技术五个方面，实时荧光定量PCR、DNA指纹图谱技术、高光谱、微流控技术、快速蒸发电离质谱法等多项具体技术，对肉及肉制品中动物源性成分的鉴别方法现状进行了综述，并对其进行总结与比较，深入分析每种技术的优缺点。同时总结了近年来掺假鉴别技术在公安机关与食品企业的应用实践，旨在为肉制品掺假鉴别研究提供有益的参考，为有效打击肉制品掺假行为提供强有力的技术支持和坚实的理论依据。

英文摘要:

      With the growing demand for meat and meat products,the issue of adulteration in meat products has become increasingly severe under the drive of interests and the addition of science and technology. This article reviews the current status of identification methods for animal-derived components in meat and meat products, encompassing five aspects: morphological identification, nucleic acid analysis, protein analysis, non-destructive testing, and rapid detection. It summarizes and compares these techniques to analyze their advantages and disadvantages in depth. Simultaneously, the article summarizes the practical applications of adulteration identification technologies in public security organs and food enterprises in recent years. It aims to provide valuable references for research on the identification of adulteration in meat products.