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| Quantitative Detection of Duck-Derived Ingredients in Meat Products by Droplet Digital Polymerase Chain Reaction |
| LIU Libing, YUAN Lijuan, CHEN Minna, WANG Jinfeng, FU Qi, SUN Xiaoxia, WANG Jianchang |
| 1.Technology Center of Shijiazhuang Customs, Shijiazhuang 050051, China; 2.Technology Center of Xi’an Customs, Xi’an 710075, China |
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Abstract A droplet digital polymerase chain reaction assay (ddPCR) based on the duck growth hormone (GH) gene as the target gene was developed for the quantitative detection of duck-derived ingredients in meat products. The results showed that the assay was highly specific for the detection of duck derived ingredients, but not the other tested animal components, and its limit of detection was 11.1 copies/μL. According to the linear relationship between the mass of duck meat (mg) and DNA concentration (ng/μL), and that between DNA concentration (ng/μL) and the number of GH gene copies (copies/μL), the linear equation between the mass of duck meat (x) and the number of GH gene copies (y) was established as follows: x =(n * y)/725.046 - n/1317.06 + 0.153. When the percentage of duck meat powder ranged from 5% to 100% in simulated mixed samples, the absolute error was less than ± 1.52%, and the coefficient of variation was less than 10.38% with a recovery between 98.35% and 125.32%. Duck-derived ingredients were detected at levels of 18.6%–87.4% in 11 out of 88 samples of commercial meat products, with a detection rate of 12.5%. The developed ddPCR assay demonstrated good accuracy and applicability for the quantitative determination of duck-derived component in commercial meat products.
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2021, Vol. 35 
