Identification of Shark Fins in Food with PCR Method
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to detect the shark ingredients in food, a rapid and sensitive polymerase chain reaction (PCR) method was developed. In this method, a pair of primers was designed based on cytochrome oxidase subunit I (COI) gene, which could produce 228bp band via PCR. To evaluate the specificity of this method, 22 shark fin samples DNA and 37 other species DNA were analyzed by PCR using the new specific primers. The results showed that the specific 228 bp band only be observed in 22 shark fin samples. The sensitivity of the PCR method was tested by mixing shark fin DNA and DNA extracted from potato in different proportions, and it was indicated that the lowest detection limit by this method was 0.1% (m/m). Forty-three samples were randomly tested, 22 of them containing shark fins, while 21 imitation samples were detected to contain plant ingredients. This method can be widely used in identification of shark ingredients in food.
