|本期目录/Table of Contents|

[1]岳苑.实时荧光PCR法检测肉制品中鸡、鸭源性成分[J].生物加工过程,2016,14(06):41-45.[doi:10.3969/j.issn.1672-3678.2016.06.008]
 YUE Yuan.Real-time PCRfor identification of chicken and duck ingredients in meat product[J].Chinese Journal of Bioprocess Engineering,2016,14(06):41-45.[doi:10.3969/j.issn.1672-3678.2016.06.008]
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实时荧光PCR法检测肉制品中鸡、鸭源性成分()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
14
期数:
2016年06期
页码:
41-45
栏目:
出版日期:
2016-11-30

文章信息/Info

Title:
Real-time PCRfor identification of chicken and duck ingredients in meat product
文章编号:
1672-3678(2016)06-0041-05
作者:
岳苑
宁夏回族自治区食品检测中心,宁夏 银川 750001
Author(s):
YUE Yuan
Ningxia Hui Autonomous Region Food Inspection Center,Yinchuan 750001,China
关键词:
实时荧光PCR 鸡源性 鸭源性 肉制品
分类号:
TS207.3
DOI:
10.3969/j.issn.1672-3678.2016.06.008
文献标志码:
A
摘要:
根据鸡、鸭线粒体DNA(mtDNA)序列设计了鸡、鸭特异性引物及Taqman探针,建立了肉制品中鸡、鸭源性成分的实时荧光聚合酶链式(real-time PCR)检测方法。结果发现:利用此方法,两种动物源性的最低检出限值(质量分数)分别为0.01%和0.001%。实时荧光PCR法能够作为肉制品中检测鸡、鸭源性成分的有效方法。

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2016-09-19
作者简介:岳苑(1982—),女,四川蓬溪人,工程师,研究方向:食品微生物检测,E-mail:yueyuan_0421@126.com.
更新日期/Last Update: 2016-11-30