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| Detection of Duck-Derived Ingredients in Meat Products by Real-Time Fluorescent Polymerase Chain Reaction |
| ZHANG Xiuping1, MIAO Li2,* |
| 1.Identification Consulting Center of Henan Inspection and Quarantine, Zhengzhou 450003, China; 2.Henan Entry-Exit Inspection and Quarantine Bureau, Zhengzhou 450003, China |
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Abstract According to the conserved sequence of the duck β-actin gene, specific primers and probes were designed, and a real-time polymerase chain reaction (PCR) assay was developed for detecting duck-derived ingredients in meat products. Its accuracy and applicability were evaluated using model and commercial meat samples. Results showed that this method could specifically detect duck-derived ingredients and could not amplify porcine, bovine, ovine and chicken DNA. Its limit of detection was 1 pg of DNA. The minimum detectable level was 0.01% for model meat samples. The results obtained from detection of commercial meat samples showed that this method can meet the requirements for the requirements for the detection of duck-derived components in meat products.
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| [1] |
ZHOU Cang, SUN Xiaoxia, WANG Jinfeng, FU Qi, WANG Kairui, LIU Libing, WANG Jianchang. Development and Application of a Real-Time Polymerase Chain Reaction Assay for Simultaneous Detection of Chicken-, Duck-, Swine- and Bovine-Derived Ingredients in Quick-Frozen Food[J]. Meat Research, 2022, 36(8): 29-34. |
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2018, Vol. 32 
