College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
Molecules. 2024 Oct 16;29(20):4904. doi: 10.3390/molecules29204904.
The substitution of ingredients with Salmonidae, particularly , has led to widespread reports of financial losses and health risks globally, emphasizing the urgent need for the development of a rapid and precise method for species identification. The aim of the present study was to develop a novel method for the rapid screening of Salmonidae ingredients and the accurate detection of simultaneously using multiplex real-time PCR coupled with melting curve analysis. Specifically, primer sets specific for and Salmonidae were cross-confirmed. Moreover, the reaction system and conditions of a real-time duplex PCR were optimized, and the proposed methodology was verified, proving that the assay has good specificity and sensitivity. Clear and distinguishable melting peaks, with expected Tm values of around 80 °C () and 84 °C (Salmonidae), were observed for twelve products, proving the presence of . However, four products were not derived from , but they could have belonged to another species within the Salmonidae family due to the presence of only one specific melting peak at a Tm value of about 84 °C. Therefore, the novel assay in the present study allows for the fast and accurate screening of Salmonidae ingredients and the detection of simultaneously.
用鲑科鱼类替代成分，尤其是，在全球范围内导致了广泛的财务损失和健康风险报告，强调了急需开发一种快速而精确的物种鉴定方法。本研究旨在开发一种新的方法，用于快速筛选鲑科鱼类成分并同时准确检测。具体来说，交叉验证了针对 和鲑科鱼类的引物组。此外，优化了实时双重 PCR 的反应体系和条件，并验证了所提出的方法，证明该测定法具有良好的特异性和灵敏度。对于十二个产物，观察到了清晰可区分的熔解峰，其预期的 Tm 值约为 80°C () 和 84°C (鲑科鱼类)，证明存在 。然而，由于只有一个特定的熔解峰，其 Tm 值约为 84°C，四个产物并非源自 ，但它们可能属于鲑科鱼类中的另一个物种。因此，本研究中的新测定法可用于快速准确地筛选鲑科鱼类成分并同时检测 。
