本文针对食品中肉成分种类鉴别开发了一种快速灵敏的PCR检测方法，可检测食品中是否存在猪肉、牛肉、羊肉以及鸡肉等成分。采用微波助提法提取样品中DNA，简化了前处理步骤，可在短时间内完成从多种不同类型肉与肉制品中提取肉成分DNA。为了评价方法的可靠性与灵敏度，猪肉以及掺入了不同比例浓度猪肉成分的食品样品采用本方法进行了核酸提取与PCR分析。检测结果表明，方法可检测出低至含有0.5%浓度的猪肉成分的混合样品。随机抽取50份不同类型的市面食品样品，检测出5份食品含有猪肉成分，7份食品中含有牛肉成分，5份食品中含有羊肉成分。该样品前处理方法、DNA提取方法以及PCR检测方法可广泛应用于食品中肉成分种类的检测鉴别。

In order to detect the ingredients of pork, beef, mutton, chicken in food, a rapid and sensitive polymerase chain reaction (PCR) method was developed for the specie identification of meat ingredients in food. In this method, the DNA in the samples was extracted by microwave irradiation to simplify the pretreatment step and shorten the extraction time of DNA from different kinds of meat and meat products. To evaluate the method, pork and food spiked with different concentrations of pork together with unknown food samples were analyzed by PCR using the new set of porcine specific primers. The detection results showed that the lowest detectable limit (LOD) of pork ingredient by this method was 0.5%. In 50 random samples tested, 5 samples contained pork ingredient and 7 samples contained beef ingredient. Another 5 samples contained mutton ingredient. This method can be widely used in specie identification of meat ingredients in food.

广州市科技计划项目([2011]233-34)