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| Identification of Donkey-Derived Ingredients in Raw and Processed Meats Using TaqMan Probe Based Real-Time Polymerase Chain Reaction |
| HAI Xiao, LIU Guoqiang, LUO Jianxing, GUO Liang* |
| Xilingol Food Testing and Risk Assessment Center, Institute of Bioengineering, Xilingol Vocational College, Xilinhot 026000, China |
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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.
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XING Wei, LIU Xingyun, XU Zhaoyang, HUI Teng, WANG Shiyu, CAI Kezhou, ZHOU Hui, CHEN Conggui, XU Baocai. Prediction of the Contents of Four Polycyclic Aromatic Hydrocarbons in Smoked Sausage Using Back Propagation Neural Network Optimized by Particle Swarm Optimization Algorithm[J]. Meat Research, 2022, 36(1): 34-40. |
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2018, Vol. 32 
