Buntjer J B, Lenstra J A, Haagsma N
Department of the Science of Food and Animal Origin, Utrecht University, The Netherlands.
Z Lebensm Unters Forsch. 1995 Dec;201(6):577-82. doi: 10.1007/BF01201589.
A fast procedure for species identification in heated meat is described. Deoxyribonucleic acid (DNA) was isolated from meat samples by an alkaline extraction method and hybridized to a conjugate of a specific oligonucleotide and alkaline phosphatase. The oligonucleotide probes are based on satellite DNA, tandem-repeated sequences, which are highly specific for species. Probes are developed for the identification of meat from cattle, sheep/goat, horse, deer, pig, chicken and turkey. Differentiation between closely related species like chicken and turkey is possible. Admixtures of 1-5% of meat of one species in another could be detected. The complete assay of up to 50 samples takes 4 h. Heated meat samples could be analysed.
本文描述了一种用于加热肉类物种鉴定的快速方法。通过碱性提取法从肉类样本中分离出脱氧核糖核酸（DNA），并使其与特定寡核苷酸和碱性磷酸酶的共轭物杂交。寡核苷酸探针基于卫星DNA，即串联重复序列，对物种具有高度特异性。已开发出用于鉴定牛肉、绵羊/山羊、马、鹿、猪肉、鸡肉和火鸡肉的探针。可以区分鸡和火鸡等亲缘关系较近的物种。能够检测出一种肉类中混入1%-5%的其他物种的肉。对多达50个样本进行完整检测需要4小时。加热后的肉类样本也可进行分析。
