利用聚合酶链反应对加工食品中鸡肉DNA与其他家禽DNA进行特异性鉴别。
Specific discrimination of chicken DNA from other poultry DNA in processed foods using the polymerase chain reaction.
作者信息
Fujimura Tatsuya, Matsumoto Takashi, Tanabe Soichi, Morimatsu Fumiki
机构信息
Research and Development Center, Nippon Meat Packers, Inc., Midorigahara, Tsukuba, Ibaraki 300-2646, Japan.
出版信息
Biosci Biotechnol Biochem. 2008 Mar;72(3):909-13. doi: 10.1271/bbb.70662. Epub 2008 Mar 7.
In the present study, specific discrimination of chicken DNA contamination in processed foods using the polymerase chain reaction was investigated. The primer pair was designed to amplify a 102-bp fragment of the chicken mitochondrial 16S ribosomal RNA gene. While the DNA from chicken meat was amplified, the DNA from other poultry meat, mammalian meat, fish, shellfish, and cereals was not amplified. The primer amplified DNA fragments derived from model processed and nonprocessed food samples containing 0.001, 0.01, 0.1, 1, 10, and 100% chicken.
在本研究中，对利用聚合酶链反应特异性鉴别加工食品中鸡肉DNA污染情况进行了调查。设计引物对以扩增鸡线粒体16S核糖体RNA基因的102个碱基对片段。虽然来自鸡肉的DNA被扩增，但来自其他禽肉、哺乳动物肉、鱼、贝类和谷物的DNA未被扩增。该引物扩增了来自含有0.001%、0.01%、0.1%、1%、10%和100%鸡肉的模拟加工和未加工食品样本的DNA片段。
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