Method for quantitatively detecting pork ingredients in beef products

Abstract

The invention relates to the field of food detection, in particular to a method for quantitatively detecting pork ingredients in beef products. The method is characterized by including the steps of firstly, preprocessing a sample; secondly, extracting DNA; thirdly, measuring DNA concentration and purity; fourthly, performing a real-time fluorescence PCR reaction; fifthly, calculating the result. The method for quantitatively detecting the pork ingredients in the beef products has the advantages that the method is simple in detection process and accurate in result, and the extracted pork concentration reference substance DNA can be kept for a long time; compared with a method which needs to purchase commercial kits, the method is low in cost, and the needs of pork adulteration identification are satisfied.

Description

technical field [0001] The invention relates to the field of food detection, in particular to a quantitative detection method for pork component content in beef products. Background technique [0002] Due to the large price difference between pork, beef, and mutton, driven by economic interests in recent years, illegal and criminal incidents of adding beef flavor, mutton oil, pigments and other additives to pork to pretend to be mutton, beef and their products are not uncommon. For example, criminal gangs in Zhejiang used pork to produce fake beef jerky, and sold 75 tons of it in more than a year; Guangzhou Siwei Foods’ "Yisi" brand beef jerky, which uses pork and beef paste as raw materials, sold fake beef jerky for 20 million yuan in two years. Inner Mongolia criminals pretended to be beef with pork, added beef flavor, and sold the fake air-dried beef produced to the surrounding areas of Baotou and Shaanxi, Ningxia and other provinces and cities. These incidents have dama...

AI Technical Summary

Problems solved by technology

[0004] However, these standards are mainly for qualitative detection of animal-derived components such as pigs, cattle, and chickens in food and feed, and cannot be used for quantitative detection. It is impossible to judge whether the positive result is due to intentional adulteration by the producer or pollution during production.

At the same time, because the target gene of most detection standards is a multi-copy gene such as 18SrRNA, the detection sensitivity is very high (0.001% of specific animal-derived components can be detected), and false positive results are prone to occur

These shortcomings and limitations make these testing standards unable to be used as the basis for judging whether it is fake, so there is an urgent need for an accurate and rapid quantitative detection method for pork components as the basis for judging whether the meat is fake

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