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Detection of Duck-derived Ingredients in Meat Products by Realtime Fluorescent PCR Based on Padlock Probe

Man Yue;WANG XiQiao;ZHOU XiaoPing;Nazariyah Yahaya;DING GongTao;LI Bing Gansu;Gansu Inspection and Quarantine Technology Center,Gansu Entry-Exit Inspection and Quarantine Bureau;FacuLty of Science and Technology,University Sains Islam Malaysia;Northwest Minzu University;Research Institute of Light Industry;  
[ Objective] Meat aduLteration is one of the most common frauduLences in food industry. Counterfeit of the meat product can be sampled as using poor quality products such as duck instead beef or mutton. Identification of animal species will provide a usefuL approach for supervision of aduLteration. [ Method] Real-time PCR is the most powerfuL approach used to detect ingredients in meat products based on specific genes. Here, we developed a novel method to visually identify the aduLteration of meat by detecting duck 16 s rDNA using real-time PCR based on padlock probe. [ResuLt ] ResuLts showed that real-time PCR based on padlock probe specifically identifies duck-derived ingredients, and the limit of detection was 70 fg~(-1) μ L-1 per reaction. [ Conclusion ] All these together suggested that real-time PCR based on padlock probe can detected duck-derived ingredients specifically and sensitively,which shouLd be applied in meat aduLteration.
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