Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Hermosillo, Sonora 83304, Mexico.
Anal Chim Acta. 2011 Dec 5;708(1-2):149-54. doi: 10.1016/j.aca.2011.08.039. Epub 2011 Sep 22.
A polymerase chain reaction and capillary gel electrophoresis (PCR-CGE) method with ultraviolet (UV) or laser induced fluorescence detection (LIF) was established for the detection of chicken or turkey in heat-treated pork meat mixtures. Mitochondrial DNA samples extracted from heat treated meat were amplified with their corresponding specific primers yielding PCR products between 200 and 300 bp. LIF detection was superior than UV detection in terms of precision and sensitivity for the study of DNA fragments. The CGE-LIF method was highly reproducible and accurate for determining DNA fragment size. The PCR-CGE-LIF was sensitive since a significant fluorescent signal was obtained at the minimum admixture level employed of 1% in meat mixtures. Thus, the PCR-CGE-LIF method established was useful for the detection of chicken or turkey in heat treated meat mixtures and may prove to be useful for the detection of poultry meat in pork processed products.
建立了一种聚合酶链反应和毛细管凝胶电泳（PCR-CGE）方法，结合紫外（UV）或激光诱导荧光检测（LIF），用于检测热处理猪肉混合物中的鸡肉或火鸡肉。从热处理肉中提取的线粒体 DNA 样本用相应的特异性引物扩增，产生 200 至 300bp 之间的 PCR 产物。在研究 DNA 片段时，LIF 检测在精度和灵敏度方面优于 UV 检测。CGE-LIF 方法对于确定 DNA 片段大小具有高度的重现性和准确性。PCR-CGE-LIF 方法非常灵敏，因为在肉混合物中最低混合物水平（1%）下即可获得显著的荧光信号。因此，建立的 PCR-CGE-LIF 方法可用于检测热处理肉混合物中的鸡肉或火鸡肉，并且可能有助于检测猪肉加工产品中的禽肉。
