Detection of Animal-derived Ingredients in Edible Vegetable Oils by PCR Method
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Abstract:
In this article, a rapid and simple method of animal-derived ingredients in edible vegetable oils was established. Two pairs of universal primers to animal species and five pairs of specific primers to pig, bovine, sheep, chicken and fish were designed for PCR amplification. The amplicons of universal primers and species-specific primers were used for animal-derived ingredients detection. Sensitivity and specificity of the newly developed method were confirmed with a detection level of 0.1% (m/m).
