|本期目录/Table of Contents|

[1]方昕,徐春祥,颜春荣,等.食品中转基因成分核酸检测技术研究进展[J].生物加工过程,2018,16(02):11-16.[doi:10.3969/j.issn.1672-3678.2018.02.002]
 FANG Xin,XU Chunxiang,YAN Chunrong,et al.Progress in detection of genetically modified ingredients in foods[J].Chinese Journal of Bioprocess Engineering,2018,16(02):11-16.[doi:10.3969/j.issn.1672-3678.2018.02.002]
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食品中转基因成分核酸检测技术研究进展()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
16
期数:
2018年02期
页码:
11-16
栏目:
出版日期:
2018-03-30

文章信息/Info

Title:
Progress in detection of genetically modified ingredients in foods
文章编号:
1672-3678(2018)02-0011-06
作者:
方昕12徐春祥1颜春荣1吴小芹2
1.江苏省食品药品监督检验研究院,江苏 南京 210008; 2.南京林业大学 林学院,江苏 南京 210037
Author(s):
FANG Xin12XU Chunxiang1YAN Chunrong1WU Xiaoqin2
1.Jiangsu Institute for Food and Drug Control,Nanjing 210008,China; 2.College of Forestry,Nanjing Forestry University,Nanjing 210037,China
关键词:
食品安全 转基因成分 核酸检测
分类号:
TS227
DOI:
10.3969/j.issn.1672-3678.2018.02.002
文献标志码:
A
摘要:
转基因技术带来食品产量、经济效益的大幅提升,但其安全性也一直备受争议。面对转基因食品的潜在风险,全面且严格的监管势在必行,而科学的评估和精准的检测是严格监管的技术基础。近年来,国内外涌现出许多转基因成分检测技术,其中,基于核酸的检测技术因其特异性好、灵敏度高而获得了广泛的认可及应用。本文中,笔者综述了包括常规PCR、数字PCR、等温扩增、侧翼序列扩增及核酸检测试纸等使用频率较高的转基因检测技术,并对这些技术做出了原理阐释、应用介绍和方法评价,以期为转基因食品分析检测技术的发展提供更多思路。

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备注/Memo

备注/Memo:
收稿日期:2018-01-04修回日期:2018-03-05
基金项目:国家重点研发计划(2017YFC1600806)
作者简介:方昕(1987—),女,江苏南京人,中级工程师,研究方向:食品微生物与分子生物学; 徐春祥(联系人),研究员级高级工程师,E-mail:xcx70@163.com
引文格式:方昕,徐春祥,颜春荣,等.食品中转基因成分核酸检测技术研究进展[J].生物加工过程,2018,16(2):11-16.
FANG Xin,XU Chunxiang,YAN Chunrong,et al.Progress in detection of genetically modified ingredients in foods[J].Chin J Bioprocess Eng,2018,16(2):11-16..
更新日期/Last Update: 2018-03-30