###
食品研究与开发:2020,41(6):158-163
本文二维码信息
码上扫一扫!
实时荧光定量PCR鉴定肉制品中牛源性成分及其含量
(扬州大学食品科学与工程学院,江苏扬州225127)
Identification of Bovine Derived Components and Contents in Products by Real-time Fluorescent Quantitative PCR
(College of Food Science and Technology,Yangzhou University,Yangzhou 225127,Jiangsu,China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 1253次   下载 301
投稿时间:2019-07-09    
中文摘要: 建立一种快速、准确鉴定牛肉制品中牛源性成分并且量化牛肉成分含量的方法。以牛线粒体细胞色素b 基因为靶基因,设计出具有特异性引物。选择真核生物核糖体16SrDNA 为内参基因,采用实时荧光相对定量法。牛肉质量百分比的对数值与之对应的循环阈值差值△Ct 呈良好线性关系。标准曲线回归公式为y=-3.364 5x+0.873 7,R2=0.992 6,扩增效率达98.25%。通过模拟混合样品对标准曲线进行质量评估,证明该方法适用于对牛肉成分的鉴定以及含量的检测,为量化肉制品中牛肉成分研究提供参考意见。
Abstract:A rapid and accurate method for identifying bovine-derived components in beef products and quantifying the content of beef components was established.The bovine mitochondrial cytochrome b gene was used as a target gene to design specific primers.The eukaryotic ribosomal 16SrDNA was selected as an internal reference gene,and real-time fluorescence relative quantification was used.The logarithm of the percentage of beef mass had a good linear relationship with the corresponding cycle threshold difference ΔCt.The standard curve regression formula was y =-3.364 5x +0.873 7,R2=0.992 6,and the amplification efficiency reached 98.25 %.The quality of the standard curve was evaluated by simulating mixed samples,which proved that the method was suitable for the identification and content detection of beef components.It could provide reference comments for research on quantifying beef composition in meat products.
文章编号:202006027     中图分类号:    文献标志码:
基金项目:
引用文本:


用微信扫一扫

用微信扫一扫