Research On The Rapid Identification Of Common Meat Products Based On PCR Principle

Meat adulteration not only causes economic loss to consumers,but also leads to unfair competition in commerce,raises religious concerns and endangers consumers' health.Therefore,the establishment of a convenient and effective meat adulteration detection method is of great significance.The main contents of this article are as follows:(1)Detection method of meat adulteration based on conventional PCRIn this paper,a conventional PCR method was developed for the detection of chicken,duck and pork ingredients in meat samples.Primers specific for mitochondrial genes of chicken,duck and pig respectively were used for PCR.DNA was extracted using traditional organic solvent extraction method.The results showed that the method has a sensitivity of 0.1 %(w/w)for chicken and 0.05 %(w/w)for duck and pork.(2)Detection method of meat adulteration based on multiple PCRIn this paper,a multiple PCR method was developed for the detection of chicken,duck and pork ingredients in beef samples.Primers specific for mitochondrial genes of chicken,duck,pig and beef respectively were used for multiple PCR.The magnetic nanoparticles(MNPs)were used for the extraction of DNA.The results showed that the detection sensitivity of this method to all three kinds of meat reaches 0.05 %(w/w).(3)Gold nanoparticles(GNPs)-based catalytic colorimetric method for detecting meat adulterationIn this paper,streptavidin modified MNPs(SA-MNPs)were used to separate the PCR products.A colorimetric assay was developed for the detection of chicken,duck and pork ingredients in meat products by the catalysis of GNPs.The results showed that the detection sensitivity of this method for chicken,duck and pork reached 0.01 %(w/w).