Tianjin Key Laboratory of Animal and Plant Resistance, Tianjin Normal University, Tianjin 300387, China; Tianjin Customs District, Tianjin 300387, China.
Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T1Z4, Canada.
Food Chem. 2020 Jul 30;319:126538. doi: 10.1016/j.foodchem.2020.126538. Epub 2020 Mar 2.
With an increased demand for camel meat, camel meat-related food products are susceptible to food fraud. To effectively authenticate camel-containing foods, a novel analytical technique based on polymerase chain reaction (PCR)-lateral flow immunoassay (LFI) was developed. The camel-specific PCR primers were designed to target at the mitochondrial COI gene. Both of the in silico and in vitro tests confirmed that the PCR-LFI was specific. A limit of detection of 0.1% w/w of camel meat in beef was achieved for both the raw and cooked (i.e. boiling and deep frying) meat samples. This novel method was used to authenticate 20 processed camel-meat products purchased from local grocery stores in China and online. Two products purchased online were identified as containing no camel meat. Overall, this novel PCR-LFI method is ideal for governmental laboratories to rapidly authenticate camel-meat containing food products.
随着对骆驼肉需求的增加，与骆驼肉相关的食品产品容易受到食品欺诈。为了有效鉴定含骆驼肉的食品，开发了一种基于聚合酶链反应（PCR）-侧流免疫分析（LFI）的新型分析技术。骆驼特异性 PCR 引物设计靶向线粒体 COI 基因。计算机模拟和体外试验均证实 PCR-LFI 具有特异性。生肉和熟肉（即煮沸和油炸）样品中，骆驼肉的检测限低至 0.1%w/w。该新方法用于鉴定从中国当地杂货店和网上购买的 20 种加工骆驼肉产品。从网上购买的两种产品被鉴定为不含骆驼肉。总的来说，这种新型的 PCR-LFI 方法非常适合政府实验室快速鉴定含骆驼肉的食品产品。
