梯形熔化温度等温扩增法检测牛肉中猪肉掺假

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-10-14 DOI:10.1080/19476337.2022.2129791

Wang Yongzhen, Borui Wang, Deguo Wang

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引用次数: 1

摘要

摘要梯子形熔化温度等温扩增(LMTIA)技术是一项新发展起来的技术，本研究的目的是建立检测牛肉中猪肉的LMTIA方法。以苏木催乳素受体基因为靶点设计LMTIA引物。优化了LMTIA反应体系，确定了LMTIA法的特异性、灵敏度和检出限(LOD)。结果表明，LMTIA方法能够特异性检测出10 ng的苏氏牛头菌基因组DNA，灵敏度为1 ng苏氏牛头菌基因组DNA，检测出牛肉中掺假猪肉的LOD为0.1%，与已有报道的PCR或LAMP方法相同。这项研究有望促进对牛肉中猪肉掺假的商业监督。

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Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay

ABSTRACT The ladder-shape melting temperature isothermal amplification (LMTIA) is a newly developed technology, and the objective of this study is to establish the LMTIA assay for detection of pork in beef. The LMTIA primers were designed with the prolactin receptor gene of Sus scrofa as the target. The LMTIA reaction system was optimized, and the performance of the LMTIA assay in specificity, sensitivity and detection limit (LOD) was determined. Our results showed that the LMTIA assay was able to specifically detect 10 ng genomic DNA (gDNAs) of Sus scrofa, the sensitivity of the LMTIA assay was 1 ng genomic DNA of Sus scrofa, and the LMTIA assay was able to detect the pork adulterated in beef with 0.1% LOD, which was the same as that of reported PCR assay or LAMP assay. This study holds a promise for facilitating the surveillance of the commercial adulteration of pork in beef.

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.