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| Progress on Standards and Technologies for Adulteration Detection in Duck Blood Products |
| XU Yanyan, DONG Yu |
| Kaifeng Center for Food and Drug Quality and Safety, Kaifeng 475000, China |
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Abstract Duck blood products are traditional delicacies in China. However, due to their high nutritional value and the difficulty of their sensory identification, adulteration of duck blood products is a widespread problem. This paper reviews recent progress on standards and technologies for the detection of adulteration in duck blood products, with a focus on the application of DNA extraction, the three generations of polymerase chain reaction (PCR) technology, PCR-derived technology, membrane chip technology, gene barcode technology, isothermal amplification technology, mass spectrometry and elemental fingerprinting in the adulteration detection of duck blood products. Studies have shown that PCR has become the main means for detecting adulteration in duck blood products due to its high sensitivity and rapidity. The application of PCR combined with membrane chip technology, PCR-lateral flow dipstick method and DNA sequencing technology has improved the efficiency and range of adulteration detection in duck blood products. Mass spectrometry, elemental analysis and isothermal amplification technology have unique advantages in detecting adulteration of duck blood products, but relevant studies are scarce. This article aims to provide a theoretical basis for the quality regulation of duck blood products and the development of adulteration detection technologies for them.
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2026, Vol. 40 
