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| Effect of Primers and Temperature on Quantitative Determination of Chicken-Derived Ingredients in Blood Curd |
| ZHOU Tong;LI Jia-peng;ZOU Hao;TIAN Han-you;YANG Jun-na;QIAO Xiao-ling |
| China Meat Research Center, Beijing 100068, China |
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Abstract The effects of amplified fragment length and sterilization temperature of DNA standard sample on results of
quantitative determination of chicken-derived ingredients in blood curd were investigated to establish an accurate quantitative
RT-PCR assay. High-temperature sterilization induced DNA damage and PCR detection was less vulnerable to the effect of
high-temperature sterilization when shorter DNA fragments were amplified. The accuracy of PCR detection was improved and
as a result, a perfected PCR assay was established for quantitative determination of chicken-derived ingredients in blood curd
when the standard sample used to prepare a standard curve was sterilized at a similar temperature as samples tested.
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2012, Vol. 26 
