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Triple PCR-RFLP method for identifying mutton and duck meat

A PCR-RFLP, duck meat technology, applied in the identification field of mutton and duck meat, can solve the problems of low accuracy of identification methods and the like

Inactive Publication Date: 2010-11-03
INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the defect of low accuracy of the current mutton and duck identification method, provide a PCR-RFLP method for mutton and duck identification, and provide technical support for cracking down on the illegal behavior of duck meat instead of mutton sales

Method used

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  • Triple PCR-RFLP method for identifying mutton and duck meat
  • Triple PCR-RFLP method for identifying mutton and duck meat
  • Triple PCR-RFLP method for identifying mutton and duck meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0008] Embodiment 1: 1. Put 50 mg of the sample to be tested into a 1.5 mL EP tube (the EP tube should be autoclaved), and cut it into pieces with small scissors. 2. Add 600 μL of STE extract, 20 μL of ProK (20 mg / mL) and 15 μL of 20% SDS solution, and mix well on a shaker. 3. Put the EP tube into a water bath and digest overnight at 55°C (12-16h). During this period, it can be taken out and mixed several times by inversion to ensure thorough digestion. 4. Take out the EP tubes, add 600 μL of Tris saturated phenol to each tube, gently shake and mix for 15 minutes, and then centrifuge at 12000 rpm for 10 minutes. 5. Transfer the supernatant to a new EP tube, add an equal volume of phenol-chloroform-isoamyl alcohol mixture (phenol: chloroform: isoamyl alcohol volume ratio: 25:24:1), invert and mix for 10 minutes, then centrifuge at 12000rpm for 10 minutes . 6. Transfer the supernatant to a new EP tube, add an equal volume of chloroform-isoamyl alcohol mixture (chloroform: isoa...

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Abstract

The invention relates to a PCR-RFLP method for identifying mutton and duck meat, which belongs to the field of molecular biological detections. The invention designs a method for identifying the meat species source of a mutton product, and the method overcomes the defects of low accuracy of the current method for identifying the mutton and the duck meat, and provides a PCR-RFLP detection technique for identifying the mutton and the duck meat. The method for identifying the mutton and the duck meat by the following steps of: extracting the DNA of a sample; adopting a universal primer for amplification and gel electrophoresis for detection; and using Bsu36I and SpeI restriction endonuclease to perform PCR-RFLP analysis respectively to ensure that the mutton and duck meat are identified. The PCR-RFLP method has the characteristics of simplicity, quickness, low cost and high accuracy.

Description

technical field [0001] The invention belongs to the field of molecular biology detection and relates to the identification of mutton and duck. technical background [0002] Mutton is rich in high-quality protein and a large amount of mineral elements, etc., and has high nutritional value. Eating mutton in cold winter can replenish qi and invigorate deficiency, promote blood circulation, and enhance the ability to keep out the cold. Traditional Chinese medicine believes that mutton also has the function of nourishing the kidney and strengthening yang, so mutton is deeply favored by people. However, in recent years, incidents of some unscrupulous vendors deceiving consumers by selling duck skewers as mutton skewers have occurred frequently. This behavior of selling duck meat instead of mutton not only brings losses to consumers, but also brings losses to the mutton industry. adverse effects on healthy development. In order to ensure the rights and interests of consumers and...

Claims

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Application Information

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IPC IPC(8): C12Q1/68
Inventor 冯海永安添午何建文张浩赵会静罗玉柱韩建林王继卿
Owner INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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