Abstract：In this study, we synthesized a set of primers and TaqMan probe according to the industry standard (SN/T 3730.4—2013) for the detection of donkey-derived ingredients in raw and processed meats by real-time fluorescence polymerase chain reaction (PCR). The specificity of the primers and probe were tested using DNA templates extracted from raw meats from donkey and 12 other animal species. Gradient dilutions of the donkey-derived DNA template were used to evaluate the sensitivity. The applicability of the PCR assay for processed meat was also investigated. The results showed that this PCR assay was highly specific and could specifically amplify DNA from donkey rather than cattle, sheep, pig, horse, camel, deer, dog, rabbit, chicken, duck, pigeon and quail. It was sensitive. The limit of detection for donkey DNA was 100 fg/μL and the sensitivity was 0.01%. This method was widely applicable and useful for the detection of donkey-derived ingredients in processed meat.
海 小，刘国强，罗建兴，郭 梁. 基于TaqMan实时荧光PCR检测鲜肉及加工肉制品中的驴源性成分[J]. 肉类研究, 2018, 32(4): 62-67.
HAI Xiao, LIU Guoqiang, LUO Jianxing, GUO Liang. Identification of Donkey-Derived Ingredients in Raw and Processed Meats Using TaqMan Probe Based Real-Time Polymerase Chain Reaction. Meat Research, 2018, 32(4): 62-67.
2018, Vol. 32 
