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Method for detecting duck-derived component in food through fluorescent real-time PCR method

A duck-derived and real-time fluorescence technology, which is applied to the detection of duck-derived ingredients in food by fluorescent real-time PCR method, and the field of duck-derived ingredients in food, can solve the problems of long cycle, inability to identify consumers, time-consuming and laborious, etc. , the effect of improving the source identification system

Inactive Publication Date: 2014-12-24
苏州市产品质量监督检验所
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  • Abstract
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AI Technical Summary

Problems solved by technology

In order to obtain illegal profits, unscrupulous traders and enterprises often pretend to be beef and mutton with lower-priced chicken, pork or duck, and then add various flavor bases to the adulterated meat, so that consumers cannot distinguish from the senses
Because the biochemical, physical and sensory properties of the substitute ingredients are usually very similar to those of the replaced ingredients, coupled with the complexity and variability of the food itself, conventional detection methods such as electrophoresis, immunological techniques, chromatography techniques, and traditional PCR are often insufficient. , such as low sensitivity, long cycle, time-consuming and labor-intensive

Method used

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  • Method for detecting duck-derived component in food through fluorescent real-time PCR method
  • Method for detecting duck-derived component in food through fluorescent real-time PCR method
  • Method for detecting duck-derived component in food through fluorescent real-time PCR method

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Embodiment Construction

[0022] 1. The primers and probe system used

[0023] Duck-derived upstream primer F: 5′-GCAACTGCCTTCGTAGGTTATGTC-3′;

[0024] Duck-specific downstream primer R: 5′-GGAGGGCTGAAAATAAGTTGGTAA-3′;

[0025] Duck-specific probe sequence P:

[0026] 5′(FAM)-ATGAGGACAAATATCGTTCTGAGGAGCTACCGTA-3′(TRAMA)

[0027] 2. Genome template preparation Use disposable tissue grinding rods and other experimental instruments to homogenize the samples to ensure the uniformity of the samples and avoid mutual contamination between samples. Follow the steps in the instructions of the tissue genome DNA extraction kit, and finally extract D 260 / OD 280 Animal tissue DNA with a ratio between 1.5 and 2.0.

[0028] 3. Real-time fluorescent PCR reaction system The volume of the reaction system is 25 μL: Taqman PCR master mix 12.5 μL; upstream and downstream primers, fluorescently labeled probes 1 μL each; template DNA 1 μL; the rest is filled with sterilized double distilled water.

[0029] 4. Real-time...

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Abstract

The invention discloses a method for detecting a duck-derived component in food through a fluorescent real-time PCR method. The invention relates to the animal species and animal-derived component identification technical field, particularly relates to the method for the duck-derived component in the food, and especially relates to the method for detecting the duck-derived component in the food through the fluorescent real-time PCR method. The invention aims to identify whether the food contains the duck-derived component. According to a duck mitochondrial cytochrome b (cytb) gene, a duck-derived specific primer and a probe system are designed, the duck-derived component in the food is detected, the operation is simple and fast, results are accurate and reliable, an identification system of a food meat type source is further improved, and consumer rights and interests are safeguarded.

Description

Technical field: [0001] The invention relates to the technical field of identification of animal species and animal-derived components, in particular to a method for duck-derived components in food, and in particular to a method for detecting duck-derived components in food by fluorescent real-time PCR. Background technique: [0002] With the improvement of people's living standards and the continuous improvement and updating of the detection technology of the food quality and safety supervision department, the means of food adulteration are also constantly improving. In order to obtain illegal profits, unscrupulous traders and enterprises often pass off low-priced chicken, pork or duck meat as beef and mutton, and then add various flavor bases to the adulterated meat, so that consumers cannot distinguish from the senses . Because the biochemical, physical and sensory properties of the substitute ingredients are usually very similar to those of the replaced ingredients, cou...

Claims

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Application Information

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IPC IPC(8): C12Q1/68C12N15/11G01N21/64
CPCC12Q1/686C12Q1/6888C12Q2561/101C12Q2561/113
Inventor 金萍丁洪流李培陈英
Owner 苏州市产品质量监督检验所
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